Mini Halloween Cookie Cake

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Sometimes you just need a mini dessert. Maybe your dessert table features other spooky treats or you just want to make a cookie cake for yourself. Either way, a chocolate chip cookie cake that’s “spooky” for Halloween will be delicious!

What To Expect From This Recipe

• Chewy cookie center and crisp edges
• Soft texture but doesn’t fall apart
• Dough can be made with a stand or hand held mixer
• Uses an American buttercream recipe
• Easy and fun to decorate!

Mini Chocolate Chip Cookie Cake Ingredients

To get started, you want to have your 6-inch cake pan ready by greasing it with cooking spray. Measure out all the ingredients beforehand to make things easier.

• All-purpose flour
• Unsalted butter
• Egg
• Brown sugar
• Granulated sugar
• Vanilla extract
• Baking soda
• Baking powder
• Cornstarch (optional, helps create a chewy texture)
• Kosher salt
• Semi-sweet chocolate chips (I like Nestle!)
• Halloween nonpareils

American Buttercream Ingredients

• Unsalted butter (room temperature)
• Powdered sugar (also called confectioners sugar)
• Kosher salt
• Vanilla extract
• Whipping cream (or whole milk)

Don’t forget to get the edible candy eyes to make ghost/silly ghost faces!

How To Make A Mini Halloween Cookie Cake

Preheat the oven to 350℉ (177℃).

Melt the butter in 30 second increments until just melted but not hot.

Equip the paddle attachment to the stand mixer or use a hand held mixer. In the bowl, add the sugars and melted butter. Mix on medium speed until incorporated.

Add the egg and vanilla and mix on medium speed until combined. Add the dry ingredients and mix on medium speed until smooth.

Mix in chocolate chips and sprinkles with a rubber spatula. Scoop cookie dough into the prepared pan and gently press flat.

Bake on the center rack for 20-25 minutes or until just golden brown. The center will look slightly underbaked. Once it’s done, move to a wire cooling rack. Let the cookie cool completely before decorating. (If edges are browning quickly, cover with tinfoil)

Vanilla Buttercream

Add the softened butter in the bowl of a stand mixer with a paddle attachment or use a hand mixer. Beat on high speed for one minute.

Turn the mixer off, add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar getting everywhere.

Scrape down the bowl with a spatula. Add the salt, vanilla, and 1 tbsp of whipping cream and mix everything on medium speed for two minutes.

Change the speed to low and mix for 5 minutes. After 5 minutes, if the buttercream is too stiff and not smooth, add 1 tbsp of additional whipping cream and mix on low.

Decorating

Put a Wilton 1A tip into a piping bag to help you figure out how big of a hole to cut. Then cut the tip with scissors and fill halfway with buttercream.

Hold the piping bag vertically above the cookie. Slightly squeeze the bag and pipe a dollop, then pipe another slightly smaller dollop, and an even smaller third dollop. After piping the last dollop, pull the bag up and away. Finish piping the buttercream ghosts all the way around.

Add on the edible candy eyes. Sprinkle with Halloween nonpareils or your sprinkle of choice.

You can be as creative as you’d like when it comes to decorating this cookie cake.

Storing

Store in an airtight container for up to 5 days.

You can store the cookie cake in the refrigerator and try a piece cold. Sounds funny, I know, but it makes the texture even chewier.

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Check out these other Halloween ideas!

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RECIPE CARD