This delicious Halloween cookie cake is such a fun and festive treat! Complete with chocolate chips, M&Ms, and buttercream frosting, this giant cookie is perfect for your next Halloween party.
I feel like it's impossible to look at this cookie cake and NOT smile, right? It's so much fun! If you're hosting a Halloween party or looking for a fun treat to make with your kids this season, then this is the recipe for you.
We're basically making one giant chocolate chip cookie. Instead of scooping the dough out onto a baking sheet, we're pressing it into a round cake pan. Genius, right?
I featured a version of this recipe in my cookbook, but that one was more of a single serving dessert (okay, maybe you could share it if you wanted to) using a 6 inch pan. We're making a 9 inch cookie cake this time around.
Why You'll Love This Recipe
- Just look at it! Between the brightly colored frosting, festive sprinkles, and colorful M&Ms, this is one seriously fun treat.
- If you're a chocolate chip cookie lover (and really, who isn't?) then you are going to be a big fan.
- This recipe is so easy to customize to your liking! You can switch up the mix-ins, pipe the frosting however you want to... the possibilities are pretty much endless.
Ingredient Notes and Substitutions
- Brown sugar: I really prefer light brown sugar in this recipe but feel free to use dark brown if that's what you have.
- Egg replacer: Regular readers know I love Bob's Red Mill Egg Replacer. Just be sure to follow the instructions. If you're not looking to make an eggless cookie cake, feel free to use 1 egg.
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to substitute AP flour if you are not following a gluten free diet.
- Chocolate chips: You can use any chips you like (or omit them completely). You can also use roughly chopped chocolate.
- M&Ms: I think Halloween M&Ms are best here for obvious reasons, but you can use any kind you want (or omit them and add more chocolate chips).
- Gel food coloring: I love using gel food coloring to tint my frosting because it's so bright and concentrated. Liquid food coloring doesn't work nearly as well, and you would need quite a bit to get a nice vibrant color. This is my favorite set to use.
STEP ONE: In a large bowl, stir the melted butter together with both sugars until smooth.
STEP TWO: Add the egg replacer (or egg) and vanilla extract.
STEP THREE: Add the flour, baking soda, and salt right in. Stir until completely combined.
STEP FOUR: Fold in the chocolate chips and M&Ms.
STEP FIVE: Press the cookie dough evenly into a round cake pan. Bake the Halloween cookie cake for 20-25 minutes. Cool completely before frosting.
STEP SIX: To make the frosting, first beat the butter for a few minutes until it's nice and creamy. Add the powdered sugar and milk and continue beating until the desired consistency is achieved.
- My #1 baking tip is to use a kitchen scale to weigh your flour. This is the best way to ensure accuracy! Too much or too little flour will drastically change the final texture.
- While the suggested bake time is 20-25 minutes, I suggest checking in around the 20 minute mark because all ovens are different. Plus, this is meant to be a little gooey, so you don't want to over-bake it. You'll know it's done when the edges are set and the cookie cake is slightly golden. The center may look a little puffed up but should settle as it continues to cook in the hot pan.
- If you are frosting your Halloween cookie cake, make sure it has cooled completely first.
Frequently Asked Questions
You should be able to make this recipe dairy free by using your favorite non-dairy butter and milk.
Halloween M&Ms are gluten free, and so are the classic M&Ms. However, always read the label before using.
I haven't tested it, but I don't see why not! Let me know how it goes.
Halloween Cookie Cake
- ½ cup (113g) unsalted butter melted and cooled to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup (57g) semisweet chocolate chips
- ⅓ cup Halloween M&Ms
- ½ cup (113g) unsalted butter room temperature
- 1 ½ cups (180g) powdered sugar
- 2-3 tablespoons milk of choice
- gel food coloring optional
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
- In a large bowl, combine the melted butter with both sugars. Add the egg replacer and vanilla extract and stir to combine.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
- Add the flour, baking powder, and salt and stir to combine. Fold in the chocolate chips and M&Ms. Press the cookie dough into the prepared pan and bake for 20-25 minutes, or until edges look set and the cookie cake is slightly golden in color. Allow the cookie cake to cool in the pan completely before frosting.1 ½ cups (222g) gluten free flour blend, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ⅓ cup (57g) semisweet chocolate chips, ⅓ cup Halloween M&Ms
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 4-5 minutes.½ cup (113g) unsalted butter
- Add the powdered sugar and continue mixing until incorporated. Add the milk, one tablespoon at a time, until desired consistency is achieved. Use gel food coloring to tint the frosting before piping onto the cookie cake.1 ½ cups (180g) powdered sugar, 2-3 tablespoons milk of choice, gel food coloring
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.