Description
This Halloween cookie cake is chewy, colorful, and loaded with monster-sized fun. It is the festive dessert everyone will want a slice of.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (170 g) chocolate chips
- ¾ cup (135 g) colorful candy-coated chocolate pieces
- ½ cup (85 g) Halloween sprinkles, optional
- 1 cup (180 g) frosting
- Candy eyes, for decorating
- Additional Halloween sprinkles or candies, for decorating
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12-inch pizza pan or round baking pan with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar until light and creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Whisk flour, baking soda, salt, and rolled oats in a separate bowl.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Fold in chocolate chips, candy-coated chocolate pieces, and optional Halloween sprinkles.
- Press the dough evenly into the prepared pan.
- Press extra candy pieces onto the top of the dough.
- Bake for 16 to 22 minutes, until the edges are lightly golden and the center remains slightly soft.
- Cool the cookie cake completely on a wire rack.
- Decorate with frosting, candy eyes, Halloween sprinkles, and additional candies.
- Slice into wedges and serve.
- Prep Time: 15
- Category: Baking
- Cuisine: American