If you’re looking to wow your friends and family this fall, nothing quite beats a show-stopping Halloween Cookie Cake Recipe that’s bursting with festive colors, fun textures, and classic sweet flavors. This giant cookie brings together the comforting warmth of a freshly baked treat loaded with white chocolate chips, crunchy Oreos, and Halloween M&M’s, all topped with buttery frosting and a generous scoop of vanilla ice cream. Whether you’re throwing a spooky party or just craving a delightful seasonal dessert, this Halloween Cookie Cake Recipe will become your new go-to for celebrating the season in the sweetest way imaginable.
Ingredients You’ll Need
These ingredients are delightfully straightforward but essential to making this cookie cake shine. Each one plays a crucial role: the butter brings richness, sugar adds sweetness, and the combination of leavening agents gives the cake just the right texture and rise. Let’s dive into the colorful extras that make this recipe festive and fun!
- Butter (1/2 cup, softened): Provides a creamy base and moisture for a tender crumb.
- Sugar (3/4 cup): Sweetens the dough perfectly without overpowering.
- Egg (1): Binds the ingredients together and helps with structure.
- Vanilla (2 tsp): Adds warm, aromatic flavor depth.
- Flour (1 1/2 cup): The foundation for your cookie cake’s chewy texture.
- Baking Powder (1 tsp): Gives a gentle lift for softness.
- Baking Soda (1/2 tsp): Helps achieve just the right amount of rise and browning.
- Cornstarch (1 1/2 tsp): Enhances the cookie’s softness for a melt-in-your-mouth feel.
- White Chocolate Chips (2/3 cup): Sweet, creamy bites that contrast perfectly with the cookie dough.
- Sprinkles (1/2 cup): Adds bright pops of color and playful crunch.
- Halloween M & M’s (8-ounce package): The signature seasonal candy that brings both color and chocolate fun.
- Oreos (8 cookies): Crushed for a chocolatey crunch inside every bite.
- Buttercream Frosting (1 large can): Used for decorating and adding a creamy, sweet topping.
- Vanilla Ice Cream (for serving): The ultimate cool and creamy companion to warm cookie slices.
- Hot Fudge (ice cream topping): A drizzle of indulgence that ties dessert together beautifully.
How to Make Halloween Cookie Cake Recipe
Step 1: Prepare Your Cookie Dough
Start by creaming the softened butter with sugar, egg, and vanilla in a mixing bowl until everything is well combined and smooth. Meanwhile, in a separate bowl, whisk together the dry ingredients—flour, baking powder, baking soda, cornstarch—and stir in the white chocolate chips. Combine the dry mixture with the wet ingredients and blend until a soft dough forms.
Step 2: Add the Festive Mix-Ins
Now for the fun part: fold in the sprinkles, Halloween M & M’s, and crushed Oreos. These goodies transform the dough into a festive spectacle packed with bursts of sweetness and delightful texture. Once mixed, grease and flour a Wilton cookie pan, line the bottom with parchment paper for easy removal, and press the dough evenly into the pan.
Step 3: Bake to Golden Perfection
Pop your cookie dough into the oven preheated to 350°F. Bake for about 15 minutes or until the edges turn lovely golden brown and the center is set. After baking, set the pan on a wire rack to cool completely, but keep the cookie cake in the pan—this makes decorating so much easier!
Step 4: Decorate with Buttercream and Sprinkles
Once cooled, fill a pastry bag fitted with a small star tip with your buttercream frosting. Pipe decorative stars around the cookie’s edge, giving it that extra festive flair. Sprinkle more colorful sprinkles atop the frosting stars for a cheerful finishing touch that makes this Halloween Cookie Cake Recipe pop visually and tastefully.
Step 5: Slice, Serve, and Enjoy!
Cut your cookie cake into generous 3-inch pieces and place them on dessert plates. Top each slice with a scoop of vanilla ice cream and drizzle hot fudge over the creaminess. Finish by scattering some sprinkles and M & M’s over the ice cream. Serve immediately for a treat that’s equal parts nostalgic and novel!
How to Serve Halloween Cookie Cake Recipe
Garnishes
Complement this Halloween Cookie Cake Recipe by garnishing with extra sprinkles, a handful of Halloween M & M’s, or even edible glitter for extra sparkle. You can add mini candy pumpkins or themed cupcake toppers for an eye-catching presentation that fits your spooky celebration perfectly.
Side Dishes
While this cookie cake works wonderfully as a stand-alone dessert, pairing it with a chilled glass of milk or a warm pumpkin spice latte enhances the experience. Light fruit like candied orange slices or a small bowl of mixed berries can also balance the sweetness wonderfully.
Creative Ways to Present
Try serving the cookie cake on a themed platter surrounded by autumn leaves or placed atop a rustic wooden board to give your table that cozy Halloween vibe. Alternatively, turn each cookie slice into an individual “cookie cake sandwich” by layering frosting between two slices for extra indulgence and a playful twist.
Make Ahead and Storage
Storing Leftovers
Your Halloween Cookie Cake Recipe holds up well when stored in an airtight container at room temperature for up to three days. Keeping it in its original pan covered tightly with plastic wrap helps maintain freshness and moisture, preventing it from drying out.
Freezing
If you want to enjoy this treat later, wrap the cooled cookie cake tightly in plastic wrap and then foil before freezing. It will keep well for up to two months. When ready to indulge again, thaw overnight in the refrigerator for best texture.
Reheating
To warm up leftover slices, simply microwave them for about 15-20 seconds until soft and gooey. Adding a fresh scoop of vanilla ice cream right after reheating revives the warm-cold contrast that makes this dessert so irresistible.
FAQs
Can I use other candies instead of Halloween M & M’s?
Absolutely! Feel free to swap in any colorful candies like Reese’s Pieces, candy corn, or chocolate chips to keep the festive spirit while customizing flavors to your liking.
Is it necessary to keep the cookie cake in the pan while frosting?
Yes, leaving it in the pan makes decorating way easier and prevents the delicate cookie from breaking apart during frosting.
Can I make this cookie cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure your baking powder and other ingredients are gluten-free as well.
What if I don’t have a Wilton cookie pan?
No worries! You can use a regular round cake pan, just be sure to adjust the baking time slightly and line the pan well to prevent sticking.
Can I make this recipe dairy-free?
With a few swaps like using dairy-free butter, white chocolate chips made without milk, and nondairy frosting, you can easily enjoy this Halloween Cookie Cake Recipe dairy-free.
Final Thoughts
This Halloween Cookie Cake Recipe is the perfect way to bring charm, flavor, and smiles to your fall celebrations. It’s easy enough for a fun family baking project, yet impressive enough to serve guests at your party. Do yourself a favor and try it soon—you’ll be reaching for this magical recipe again and again as the sweetest seasonal must-have!
Print
Halloween Cookie Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate Halloween with this festive Halloween Cookie Cake featuring a buttery, soft cookie base loaded with white chocolate chips, sprinkles, Halloween M&M’s, and Oreo pieces. Topped with creamy buttercream frosting piped into stars, extra sprinkles, and served with vanilla ice cream and hot fudge drizzle. Perfect for parties or a sweet seasonal treat.
Ingredients
Cookie Dough
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 2/3 cup white chocolate chips
- 1/2 cup sprinkles
- 8-ounce package Halloween M&M’s
- 8 Oreos, roughly chopped
Frosting and Toppings
- 1 large can buttercream frosting (or vanilla frosting)
- Scoops of vanilla ice cream (to serve on pieces)
- Hot fudge (ice cream topping, to drizzle over ice cream)
- Additional sprinkles and M&M’s for decoration
Instructions
- Prepare the cookie dough: In the mixing bowl of a stand mixer, combine softened butter, sugar, egg, and vanilla extract. Blend until smooth and well incorporated. In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and white chocolate chips. Gradually add this dry mixture to the wet ingredients and blend until fully combined.
- Add mix-ins and prepare pan: Stir in the sprinkles, Halloween M&M’s, and chopped Oreos until evenly distributed throughout the dough. Grease and flour a Wilton cookie pan, then line the bottom with parchment paper. Pour the cookie dough into the pan and smooth it out evenly.
- Bake the cookie cake: Place the pan in a preheated oven at 350°F (175°C) and bake for about 15 minutes, or until the top is golden brown. Remove the pan from the oven and set it on a wire rack to cool completely. Do not remove the cookie cake from the pan during cooling.
- Decorate with frosting: Once cooled, fill a pastry bag fitted with a small star tip with the buttercream frosting. Pipe stars all around the edge of the cookie cake while it is still in the pan. Sprinkle additional sprinkles on top of the piped stars for extra decoration.
- Serve with ice cream and toppings: Cut the cookie cake into 3-inch pieces. Place each piece on a dessert plate, add a scoop of vanilla ice cream on top, and drizzle generously with hot fudge topping. Garnish the ice cream with extra sprinkles and M&M’s. Serve immediately and enjoy the festive treat!
Notes
- Do not remove the cookie cake from the pan until it has completely cooled to prevent breaking.
- You can substitute the buttercream frosting with vanilla frosting of your choice.
- For a firmer texture, chill the cookie cake in the refrigerator before cutting.
- Use a sharp knife to cut clean slices of the cake.
- Store any leftovers tightly wrapped at room temperature for up to 3 days.
