Halloween Candy Cookie Cake is your ultimate festive treat — a giant cookie packed to the brim with chopped Halloween candies, baked to golden‑perfection, and crowned with a rich chocolate frosting. Whether you’re trying to use up leftover candy or want a show‑stopping dessert for a party, this recipe delivers: soft in the center, crispy on the edges, and absolutely indulgent. In just about an hour (including cooling), you’ll have a dessert that’s generous, playful, and totally worth every calorie. Ready to bake something both nostalgic and delightfully over‑the‑top? Let’s get into it!
Why You’ll Love This Halloween Candy Cookie Cake
Candy overload — Perfect for using up leftover Halloween candy. Think mini chocolate bars, peanut butter cups, M&Ms — you name it.
Easy crowd‑pleaser — A giant cookie cake means no scooping a dozen small cookies. Just bake in one pan and slice.
Texture contrast — Slightly crisp edges, soft and a little gooey in the center. The chopped candy adds bursts of sweetness and texture.
Chocolate frosting finish — The optional glaze takes it from amazing to “oh yes!” with creamy, chocolatey richness.
Flexible & forgiving — Swap candies, omit frosting, change pan styles — this cake is forgiving and adaptable.
Ingredients
For the Halloween candy cookie cake
2 sticks (8 oz) unsalted butter, melted
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg + 2 egg yolks, at room temperature
2 teaspoons vanilla extract
2 cups all‑purpose flour
¼ cup cornstarch
½ teaspoon salt
2 cups leftover Halloween candy, roughly chopped (mini candy bars, M&Ms, peanut butter cups, etc.)
For the chocolate frosting (optional but recommended)
4 tablespoons unsalted butter, very soft
1½ cups confectioners’ sugar (powdered sugar), more if needed
⅓ cup + 2 tablespoons unsweetened cocoa powder
2 tablespoons heavy cream, more if needed
¼ teaspoon salt
1 teaspoon vanilla extract
Step‑by‑Step: How to Make Halloween Candy Cookie Cake
Preheat & Prepare Pan
Preheat your oven to 350°F (about 175‑180°C). Lightly spray a 9‑inch pie plate (or similar pan) with non‑stick spray.Mix Wet Ingredients
Mix the melted butter, brown sugar, and granulated sugar together in a large bowl until well combined.Cool Slightly & Add Egg + Vanilla
Let that mixture cool for about 5 minutes (this prevents scrambling the eggs). Then beat in the egg, the two yolks, and vanilla.Add Dry Ingredients
Stir in flour, cornstarch, and salt. Mix just until they come together — overmixing will make the cake tough.Fold in Candy
Gently fold the chopped candy into the dough. It will be thick and chunky.Bake
Spread the mixture in the prepared pan. Smooth the top. Bake for about 35 minutes or until the edges are set, top is golden‑brown, and the center is only slightly jiggly.Cool Before Frosting
Transfer the cake to a wire rack. Let cool for at least one hour. If it’s warm, the frosting will melt or slide off.Make Chocolate Frosting
Sift together confectioners’ sugar and cocoa powder to remove lumps.
Using a mixer, beat the soft butter until creamy (≈ 2 minutes).
On low speed, slowly add the sugar/cocoa mixture alternating with heavy cream.
Add vanilla and salt. Increase speed to high and beat until light and fluffy (another 1‑2 minutes).
Frost & Decorate
Use a piping bag (open star tip works great) to decorate the cooled cookie cake. Add extra chopped candy on top, if desired.Slice & Serve
Slice into wedges and enjoy!
Helpful Tips
Don’t over‑mix the dough once the flour is added. Over‑mixing = dense, less tender texture.
Room temperature eggs help with texture and even baking. Cold eggs may cause the batter to curdle.
Use a variety of candies — mix textures (crunchy, creamy, melty) for more interest.
Watch the center: when it’s done, it should jiggle slightly; don’t worry if the center is slightly wobbly; it will set as the cookie cake cools.
Cooling is key before frosting so that the frosting holds its shape.
Substitutions And Variations
| Ingredient | Substitute / Variation |
|---|---|
| Candies | Use gummy candies, caramel bits, or marshmallows for a different texture. Avoid those that melt into sticky goo unless you want that effect. |
| Flour | For more tender texture, try replacing ½ cup of all‑purpose flour with cake flour. |
| Sweeteners | Swap brown sugar with coconut sugar for a different flavour; adjust moisture slightly. |
| Frosting | Try cream cheese frosting, peanut butter frosting, or skip frosting altogether and drizzle caramel or chocolate syrup. |
| Pan type | Use a 9‑inch round cake pan, springform pan, or even a cast iron skillet for rustic presentation. |
Storage Instructions
Room Temperature: Store covered (in airtight container or loosely wrapped) for up to 3 days.
Refrigeration: If frosted or very warm climate, you can refrigerate. Bring to room temp before serving.
Freezing: You can freeze unsliced cake (without frosting) wrapped well. Thaw overnight in refrigerator and frost just before serving.
Nutritional Information
(Approximate per serving, when divided into 12 slices; varies depending on types of candy used)
| Nutrient | Amount per Slice |
|---|---|
| Calories | ~ 650‑800 kcal |
| Total Fat | ~ 30‑40 g |
| Saturated Fat | ~ 18‑25 g |
| Carbohydrates | ~ 80‑100 g |
| Sugar | ~ 50‑70 g |
| Protein | ~ 5‑8 g |
| Sodium | ~ 200‑350 mg |
Serving Suggestions
Serve slightly warm so the candy is gooey and the frosting soft.
Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness.
Garnish with extra chopped candy, chocolate shavings, or a sprinkle of coarse sea salt for a sweet‑salty twist.
Great for Halloween parties, family dessert nights, or even office potlucks.
Frequently Asked Questions About Halloween Candy Cookie Cake
Q: Can I use any kind of Halloween candy?
A: Yes! You can use mostly chocolate‑based candy (mini bars, peanut butter cups, M&Ms) or include some chewy or gummy candies. Just be aware that candies with a lot of liquid or very sticky fillings may melt and bleed into the cookie too much.
Q: What if I don’t have a pie plate?
A: No problem. A 9‑inch round cake pan, springform pan, or even a cast iron skillet will work. Just adjust baking time slightly if the pan is deeper or shallower.
Q: Can I omit the frosting?
A: Absolutely! The frosting is optional. The cookie cake is delicious on its own. You can also drizzle chocolate syrup, caramel sauce, or even a dusting of powdered sugar instead.
Q: How do I know when it’s done baking?
A: The edges should look golden and set; the top should be golden brown. Don’t worry if the center is slightly wobbly; it will set as the cookie cake cools.
Q: Can this be made ahead?
A: You can bake the cookie cake a day ahead. If frosted, store it in the fridge (if needed). Allow it to return to room temperature before serving so the frosting softens a bit.
Conclusion
Thank you so much for baking along with me! I hope this Halloween Candy Cookie Cake brings you all the sweetness, nostalgia, and smiles this season. It’s one of those desserts I find myself craving each time I pass the candy bowl. Easy to throw together, festive to look at, and full of flavour in every bite. I can’t wait for you to make it, share it, and enjoy it. Here’s to good baking, happy treats, and memorable moments around the table. Enjoy every delicious slice!
Print
Halloween Candy Cookie Cake
- Total Time: 50 minutes
- Yield: 1 cookie cake (≈ 12 servings) 1x
Description
Halloween Candy Cookie Cake is the ultimate post-Halloween treat! A soft, chewy, golden-baked cookie packed with leftover candy bars, M&Ms, and more — all baked in one pan and optionally topped with chocolate frosting. Simple to make, fun to slice, and perfect for kids and adults alike!
Ingredients
For the cookie cake:
2 sticks (8 oz) unsalted butter, melted
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg + 2 egg yolks, at room temperature
2 tsp vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
½ tsp salt
2 cups leftover Halloween candy, chopped
For the chocolate frosting (optional):
4 tbsp unsalted butter, very soft
1½ cups confectioners’ sugar
⅓ cup + 2 tbsp unsweetened cocoa powder
2 tbsp heavy cream
¼ tsp salt
1 tsp vanilla extract
Instructions
Preheat & Prepare Pan
Preheat your oven to 350°F (about 175‑180°C). Lightly spray a 9‑inch pie plate (or similar pan) with non‑stick spray.Mix Wet Ingredients
Mix the melted butter, brown sugar, and granulated sugar together in a large bowl until well combined.Cool Slightly & Add Egg + Vanilla
Let that mixture cool for about 5 minutes (this prevents scrambling the eggs). Then beat in the egg, the two yolks, and vanilla.Add Dry Ingredients
Stir in flour, cornstarch, and salt. Mix just until they come together — overmixing will make the cake tough.Fold in Candy
Gently fold the chopped candy into the dough. It will be thick and chunky.Bake
Spread the mixture in the prepared pan. Smooth the top. Bake for about 35 minutes or until the edges are set, top is golden‑brown, and the center is only slightly jiggly.Cool Before Frosting
Transfer the cake to a wire rack. Let cool for at least one hour. If it’s warm, the frosting will melt or slide off.Make Chocolate Frosting
Sift together confectioners’ sugar and cocoa powder to remove lumps.
Using a mixer, beat the soft butter until creamy (≈ 2 minutes).
On low speed, slowly add the sugar/cocoa mixture alternating with heavy cream.
Add vanilla and salt. Increase speed to high and beat until light and fluffy (another 1‑2 minutes).
Frost & Decorate
Use a piping bag (open star tip works great) to decorate the cooled cookie cake. Add extra chopped candy on top, if desired.Slice & Serve
Slice into wedges and enjoy!
Notes
Use any combo of chocolate-based Halloween candy.
Frosting is optional — delicious with or without!
Store covered at room temp for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~725 kcal
- Sugar: ~58 g
- Carbohydrates: ~88 g
- Protein: ~6 g