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Ultimate Halloween Cookie Cake with Easy Candy Corn

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A giant, shareable cookie cake loaded with candy corn and chocolate chips, with crispy edges and a soft, chewy center. Perfect for Halloween parties and guaranteed to disappear in minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup candy corn (soft brand preferred, like Brach’s)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch or 10-inch cast iron skillet or springform pan with butter or non-stick spray. If using a cake pan, line the bottom with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then add the vanilla extract and beat for another 30 seconds until smooth and glossy.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Using a rubber spatula, gently fold in 3/4 cup of the chocolate chips. Reserve the remaining 1/4 cup for topping.
  7. Transfer the dough to the prepared pan and press it into an even layer, about 1/2 inch thick. Use slightly damp fingers to smooth the top.
  8. Gently press the candy corn and reserved chocolate chips into the top of the dough, partially embedding them. Do not mix them in.
  9. Sprinkle flaky sea salt over the top if desired.
  10. Bake for 22-28 minutes, until the edges are golden brown and set, and the center looks slightly soft and puffy. A toothpick inserted into the center should come out with a few moist crumbs.
  11. Cool in the pan on a cooling rack for 15 minutes. Run a knife around the edge to loosen, then carefully transfer to the rack to cool completely.
  12. Slice into wedges and serve warm or at room temperature.

Notes

Press candy corn into the top of the dough, not mixed in, to prevent burning. Use softer candy corn brands like Brach’s for best results. Let the cookie cake cool completely before slicing to avoid crumbling. For make-ahead, underbake by 2 minutes and reheat later.

Nutrition

Keywords: Halloween cookie cake, candy corn cookie cake, easy Halloween dessert, cookie cake recipe, fall dessert, candy corn recipe

Find it online: https://shimmersnack.com/ultimate-halloween-cookie-cake-with-easy-candy-corn/