Description
This festive cookie cake is perfect for a fall party!
Ingredients
Scale
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg +1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 2/3 cups all-purpose flour
- 1 cup Halloween-colored candy-coated chocolates (such as M&M’s)
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 cups buttercream frosting to decorate, optional
Instructions
- Preheat the oven to 350°F. Coat a 9-inch springform pan with baking spray. Line the bottom of the pan with parchment paper (cut to fit). Spray the top of parchment paper with baking spray. Set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add in the whole egg, yolk, vanilla, baking soda, and salt. Mix for 30 seconds until smooth, scraping sides of bowl as necessary.
- Turn the mixer to low and add in flour, mixing until just combined and stir in candy pieces and chocolate chips until incorporated evenly.
- Press the cookie dough evenly into the prepared pan and bake for 20-25 minutes until edges are set and top is no longer glossy in appearance. Don’t over bake, as you will end up with a dry cookie cake.
- Allow the cookie cake to cool in the pan completely.
- Run a butter knife around the edges of the pan to loosen the cake and then remove sides of the springform pan. If desired, transfer the cookie to a serving platter.
- Decorate with frosting if desired.
Notes
Store airtight at room temperature for up to 5 days
