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A single slice being served from a cookie cake

Halloween Cookie Cake

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: serves 10 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: Dessert


This festive cookie cake is perfect for a fall party!


  • 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


  1. 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.
  2. In the bowl of your stand mixer fitted with paddle attachment mix butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
  3. Add in the whole egg, yolk, vanilla, baking soda, and salt. Mix for 30 seconds until smooth, scraping sides of bowl as necessary.
  4. Turn the mixer to low and add in flour, mixing until just combined and stir in candy pieces and chocolate chips until incorporated evenly.
  5. 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.
  6. Allow the cookie cake to cool in the pan completely.
  7. 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.
  8. Decorate with frosting if desired.


Store airtight at room temperature for up to 5 days

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