Easy Halloween Cookie Cake
There’s something so fun about Halloween baking – especially when it’s pink! This Halloween Cookie Cake is my kind of spooky treat: soft, chewy, and packed with chocolate chips, but dressed up in pink buttercream, black and pink sprinkles, and the cutest little white chocolate ghosts. It’s the perfect bake if you want something festive without too much faff – and let’s be honest, who can resist a slice of cookie cake?
This easy Halloween dessert comes together in no time, and is really effortless (but people will think it took you ages!).
Why You’ll Love This Recipe
- Perfect for Halloween parties – It’s easy to make and looks incredible on the table.
- Soft, chewy, and full of chocolate chips – The texture is somewhere between a giant cookie and a cake.
- Customisable decoration – Go classic spooky, pastel Halloween, or add your own colour theme.
- No chilling or rolling dough – Just mix, bake, and decorate.
- Make ahead friendly – You can bake the cookie cake a day early and decorate it when you’re ready.
Ingredients Breakdown
Check the recipe card below for full list of ingredients and quantities.
- Plain flour – keeps the cookie soft yet structured.
- Bicarbonate of soda – gives the cookie a light lift.
- Salt – brings balance to the sweetness.
- Unsalted butter – adds richness and helps the cookie spread just right.
- Light brown sugar and granulated sugar – this combo gives caramel flavour and crisp edges.
- Vanilla extract – essential for that classic cookie flavour.
- Eggs – add moisture and richness.
- Chocolate chips – this cookie cake is packed with chocolate in every bite.
- Buttercream and sprinkles – for the perfect finishing touch.
How to Make a Giant Cookie Cake for Halloween
- Preheat your oven to 175°C (350°F) and grease or line an 8-inch round cake tin.
- Cream the butter and sugars together in a mixing bowl until pale and fluffy.
- Add the eggs and vanilla extract, mixing until combined.
- Whisk the dry ingredients – flour, bicarbonate of soda, and salt – in a separate bowl.
- Combine wet and dry mixtures, stirring gently until no flour streaks remain.
- Fold in the chocolate chips, reserving a handful to press on top.
- Spread the dough evenly into your tin and smooth the top.
- Bake for 22–25 minutes until the edges are golden and the middle is just set.
- Cool completely before decorating with pink buttercream, sprinkles and white chocolate ghosts.
Tips for Success
- Don’t overbake – it’ll stay soft and chewy as it cools.
- Press extra chocolate chips into the top before baking for an extra chocolatey finish.
- Cool fully before piping, or the buttercream will melt.
- You can freeze leftover slices for up to 2 months – just wrap them tightly.
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Easy Halloween Cookie Cake
This Halloween Cookie Cake is baked in an 8-inch round tin and loaded with chocolate chips for the ultimate chewy cookie texture. It’s topped with smooth pink buttercream, pink and black Halloween sprinkles, and homemade white chocolate ghosts for a cute pastel-spooky vibe. Whether you’re throwing a Halloween party or just fancy a fun seasonal bake, this cookie cake is a guaranteed hit.
Equipment
- Greaseproof Paper
Ingredients
For the cookie cake:
- 225 grams plain flour 1¾ cups
- ½ teaspoon bicarbonate of soda baking soda
- ¼ teaspoon salt
- 170 grams unsalted butter softened ¾ cup
- 100 grams light brown sugar ½ cup
- 75 grams granulated sugar ⅓ cup
- 1 teaspoon vanilla extract
- 2 medium eggs
- 150 grams chocolate chips 1 cup
For the buttercream:
- 150 grams unsalted butter softened (⅔ cup)
- 300 grams icing sugar 2½ cups
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk or cream to loosen
- Pink food colouring
- Halloween sprinkles to decorate
- 100 grams white chocolate melted to make the ghosts
Instructions
- Preheat the oven to 175°C (350°F). Grease or line an 8-inch round cake tin.
- In a large bowl, cream the butter and sugars together until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, bicarbonate of soda, and salt.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in the chocolate chips, then spread the dough evenly into the prepared tin.
- Bake for 22-25 minutes until golden at the edges and soft in the middle.
- Cool completely in the tin before decorating.
- To make the buttercream:
- Beat butter until creamy. Gradually add icing sugar, mixing until fluffy.
- Add vanilla and milk or cream to reach a smooth consistency.
- Tint with pink food colouring.
- Pipe swirls around the cooled cookie cake and finish with Halloween sprinkles.
- To make the ghosts, melt the white chocolate. Using a teaspoon drop small amounts onto greaseproof paper. Drag the teaspoon from the middle of the blobs of white chocolate to create the smeared shape of the ghosts. Draw faces on with edible pen, melted milk or dark chocolate or colour white chocolate with black colouring and pipe faces on.
You might also like this super easy Christmas Cookie Cake!
