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Halloween Cookie Cake

Halloween Cookie Cake
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Bring Halloween to life with this delightful Halloween Cookie Cake, a perfect blend of spooky fun and sweet indulgence. This soft and chewy cookie cake is loaded with mini chocolate chips and topped with colorful buttercream icing, making it an eye-catching centerpiece for your festive gatherings. Not only is this treat easy to prepare, but it also offers a wonderful opportunity for family bonding in the kitchen as you decorate with playful touches like candy eyeballs and creepy spiders. Whether you’re hosting a Halloween party or simply looking to add some festive spirit to your weeknight dinner, this recipe is sure to become a beloved favorite in your home.

Ingredients

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  • ¾ cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup mini semi-sweet chocolate chips (plus extra for topping)
  • ½ cup unsalted butter (for buttercream frosting)
  • 1 ½ cups powdered sugar
  • 1–2 TBSP heavy cream (or alternative)
  • ½ tsp vanilla extract (for buttercream frosting)
  • ⅛ tsp fine sea salt (for buttercream frosting)
  • 3 oz chocolate (for drizzle)
  • 5 TBSP unsalted butter (for drizzle)
  • 1–2 tsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract (for drizzle)
  • 2–3 TBSP heavy cream (as needed for drizzle)
  • 1.5 cups powdered sugar (for drizzle)
  • ⅛ tsp fine sea salt (for drizzle)

Instructions

  1. Chill the dough: For enhanced flavor and texture, refrigerate the cookie dough for at least 30 minutes or up to three days.
  2. Preheat oven: Set your oven to 350°F (175°C) and prepare a baking pan.
  3. Combine dry ingredients: In a bowl, whisk together flour, cornstarch, baking soda, and salt.
  4. Cream butter and sugars: Beat softened butter with light brown and granulated sugars until fluffy.
  5. Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
  6. Incorporate dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Fold in chocolate chips: Gently fold in mini chocolate chips.
  8. Bake: Spread the dough into the prepared pan and bake for 20-25 minutes or until golden brown.
  9. Cool and frost: Allow cooling completely before frosting with buttercream icing.

Nutrition

Find it online: https://cookingmasteryhub.com/halloween-cookie-cake/