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
Scale
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.
