This soft, buttery cookie cake is decorated with fluffy orange buttercream and filled with festive Halloween candy-coated chocolate.
I love making biscuit cake. It's such an easy dessert to make and a guaranteed crowd pleaser. I took my classic cookie cake recipe and turned it into a festive Halloween-inspired treat. This is perfect for a fall gathering, game day, or of course, a Halloween party! Add some Halloween sprinkles and you've got a spooky cookie cake everyone will love!
Ingredients you will need
Be sure to scroll to the bottom of the page for the full ingredient list and recipe
- Butter. For this recipe I used salted butter, but if you prefer you can also use unsalted butter. Make sure the butter is at room temperature, as it will combine well with the sugars and also ensure even cooking.
- Sugar. In this recipe you will use a combination of light brown sugar and granulated sugar.
- Egg. You will use one large egg in this recipe along with an egg yolk from another large egg. Save the white for an omelette!
- Vanilla extract. I always measure by heart when adding vanilla.
- Dry ingredients: baking soda, kosher salt, and all-purpose flour. Be sure to use the spoon and meat cleaning method when measuring the flour!
- Colorful chocolates covered in Halloween candy. You can use Halloween themed M&Ms, or Reese's Pieces are a great option if you don't mind a little peanut butter flavor!
- Chocolate chips. I like to add chocolate chips along with the M&Ms for a gooey chocolate filling!
- Buttercream frosting. This is purely optional, but a cookie cake without frosting is just…well…a cookie! Use my buttercream recipe (it's perfect!) OR you can use chocolate frosting too.
This recipe comes together very easily, just like a chocolate chip cookie recipe. You'll notice that the proportions are a little different than a traditional cookie, allowing it to bake a little more evenly and stay soft!
Beat together the butter and both sugars in your bowl kitchen robot for 2 minutes. Add the egg, egg yolk, baking soda, and salt and mix for another minute, making sure to carefully scrape the sides of the bowl to ensure even mixing.
Then add the chocolate chips and festive candy.
Spread the cookie dough evenly into a greased, parchment-lined springform pan. Bake for 20 – 25 minutes until the edges are lightly browned and the top is just set. Don't overcook it!
Allow the biscuit to cool completely before topping it with a soft butter cream!
Is it necessary to use a springform pan?
No! It's definitely not necessary, but the springform pan makes serving extremely simple and allows for easy removal from the pan. If you don't have a springform pan, use a large cake pan.
Halloween cake decorating ideas
Of course, you don't have to make this Halloween theme if you don't want to. You can really adapt this biscuit cake for any occasion. But here are some easy and fun ideas to make it perfectly creepy:
- Use Halloween sprinkles on top of the buttercream. I buy mine on Amazon, but in the fall you will certainly be able to find themed sprinkles in many grocery and craft stores.
- The spooky eye candy is really cute on this one!
- Use Halloween M&Ms. They've done the work for you making all the holiday colors perfect!
- Use Reese's Pieces instead of M&Ms. They are already available in orange/yellow/brown.
Store this cake airtight at room temperature for up to 3 days for the best freshness. You can freeze this cookie cake in an airtight container for up to 30 days for the best freshness. Let it thaw at room temperature before serving.
Press
Description
This festive cookie cake is perfect for a fall party!
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar, packaged
- 1/4 cup granulated sugar
- 1 large egg +1 egg yolk
- 1 Teaspoon vanilla extract
- 3/4 tsp sodium bicarbonate
- 1/2 tsp kosher salt
- 1 2/3 cups All purpose flour
- 1 cup Halloween-colored candy-coated chocolates (like M&M's)
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 cups Buttercream frosting to decorate, optional
- Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray. Coat the bottom of the pan with parchment (cut to fit). Spray the top of the parchment paper with baking spray. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment mix butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add the whole egg, egg yolk, vanilla, baking soda and salt. Mix for 30 seconds until smooth, scraping down sides of bowl as necessary.
- Turn the mixer to low and add the flour, mixing until well combined and fold in the candy pieces and chocolate chips until evenly incorporated.
- Press the cookie dough evenly into the prepared pan and bake for 20-25 minutes until the edges are set and the top no longer looks shiny. Don't overbake as you will end up with a dry biscuit cake.
- Allow the biscuit cake to cool completely in the mold.
- Run a butter knife around the edges of the pan to loosen the cake, then remove the sides of the springform pan. If desired, transfer cookie to a serving platter.
- Decorate with icing as desired.
Notes
Store airtight at room temperature for up to 5 days
Do you want to save this recipe?
Find other recipes like this:
PIN for later:
