Halloween Candy Cookie Cake

/// October 5th, 2014

Halloween Candy Cookie Cake Halloween is in just a couple of weeks! Can you believe it? Crazy how this season is flying. Since I’m sure you’ll be knee-deep in an assortment of teeny-tiny candy bars before you know it, I thought a recipe using some of them up was in order. This Halloween candy cookie cake did the job pretty good! I had to run to the store to get more fun-sized candy treats just in case we get some adorable trick-or-treaters on the 31st 😉 Cute lil’ kiddos in goofy costumes ——> Love it!

Halloween Candy Cookie Cake - Soft, chewy, and loaded with candy! YUM.

This cookie cake is soft, chewy, and so easy to bake up! All you need is basic cookie ingredients (think: flour, sugars, butter, baking powder, and eggs) and lots of Halloween candy! The best part is you can really stuff it with as many different kinds of candy as you like. I personally stuck to ALL chocolate… because I’m a chocoholic like that 😉

Halloween Candy Cookie Cake - Soft, chewy, and loaded with candy! YUM. This cookie cake was a HUGE hit at a recent housewarming party we had, and I even caught my friend Lizzy – who apparently “doesn’t like candy” – swiping a second slice! Ha. Doesn’t like candy… said no one EVER!

Halloween Candy Cookie Cake - Soft, chewy, and loaded with candy! YUM. Make this cake, cut it up, and watch the crowd go wild 😉 It’s for sure going to be a hit. xoxo

Halloween Candy Cookie Cake - Soft, chewy, and loaded with candy! YUM.

Halloween Candy Cookie Cake


  • 14 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs, at rom temperature
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 and 1/2 cups chopped up halloween candy (go crazy with any kind you like!)
  • For the Chocolate Frosting:
  • 2 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 Tablespoons whole milk
  • 1/4 teaspoon salt
  • Whoppers candy, optional


  1. Preheat oven to 350 (F) degrees. Generously grease a 9-inch pie dish with butter or non-stick spray; set aside.
  2. In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until completely creamy; about 1 minute. Add the granulated sugar and the brown sugar and beat on medium-high speed until fluffy; about 2 minutes. Add in eggs and beat until combined, scraping down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, baking powder, and salt. Reduce the mixer speed to low and slowly mix the dry ingredients into the wet ingredients, stirring *just until combined. Add 1 cup of the chopped halloween candy and stir until just combined.
  4. Press the cookie dough evenly into the prepared pan, and sprinkle the remaining candy on top, just gently pressing it down with a spatula. Bake for 25 minutes or until the cake is lightly golden brown and set in the center.
  5. Remove from the oven and transfer the pie plate to a cooling rack; allow the cookie cake to cool *completely. Once cooled, run a butter knife around the edges of the cookie cake to help loosen any stuck edges, and transfer it to a large plate or serving dish. You can also just cut it straight from the pan ;)
  6. For the chocolate frosting:
  7. Place a mesh strainer over a large bowl. Add the salt, confectioners' sugar and cocoa powder to the strainer and gently stir them through into the bowl, being sure no large clumps go through; set aside. With a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and creamy - about 2 minutes. Slowly add the sifted salt/sugar/cocoa powder mixture alternately with splashes of the milk. Beat on low speed after each addition. Once all has been added, beat on high speed until creamy and combined; about 1 minute.
  8. Decorate the cooled cookie cake with frosting and top the frosting with whoppers, if desired.


You may want to cover the cake with tinfoil halfway through the baking process so the center can cook evenly without browning the tops and edges of the cake.


Next try your hand at making homemade Halloween candy! Dark Chocolate Salted Caramel “Twix” Bars — YUM!!!

http://bakerbynature.com/dark-chocolate-salted-caramel-twix-bars/ These are my famous 5-Ingredient Flourless Peanut Butter Blossoms! Simple and perfect.

IMG_1740-682x1024 5-Ingredient Candy Corn Cookie Cake – So easy and always a hit at Halloween!

5-Ingredient Candy Corn Cookie Cake

34 thoughts on “Halloween Candy Cookie Cake

  1. Meg

    Oh my goodness, I can’t with this. Looks AMAZING! And since I don’t have any kiddos’ candy baskets to raid just yet, guess I’ll have to meander down the candy aisle myself . . .

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  13. ANN


  14. kay

    I made this yesterday. Wish I would have waited till close to the end of the baking to add the top pieces of candy, as it appears you did. Would look much better than the melted ones I have now.

  15. Ausra

    This was a failure; cake looked good but tasted exactly like a raw cookie dough; maybe it would have been ok if the cake was made thinner, using half of the ingredients, or maybe baked in a larger pan (11 – 12″ skillet might be an option); anyways, did not work for me;

    1. bakerbynature Post author

      Hi Ausra. I’m sorry you didn’t enjoy the cake. The recipe has been successful for many readers, so I think you may have just needed to bake it a bit longer so it cooked through. Everyones ovens run different temperature wise, so next time keep in mind you may need to add anywhere from 3-8 minutes.

      1. Ausra

        I don’t think the problem was underbaking; the sides were deep golden brown and the top looked even more set than your in the photos; I think the cake was too thick and heavy, or maybe it’s just the nature of this recipe; when I cut it, the middle looked just as raw as it was when I put it in the oven; but it looked beautiful; I wish I could send you the picture; and the icing was delicious;

        1. bakerbynature Post author

          Yes, I wrote a note at the bottom of the recipe instructing to add tin foil to the top during the last half of the baking to help with the browning issue. The tops of cookie cakes always bake waaaay faster than the inside. I may go back and make an additonal note on this to help future bakers. Thanks for reporting back your experience, even if it was less than stellar :) xo

  16. Shannon

    We had trouble getting the middle of our cake to set as well. We used the hint at the bottom, covering with foil half way through. When we pulled out the cake, dough in the middle, raw. The foil also pulled off a little layer of the cookie do the moisture being trapped in. So I put the cake back in for 10 more minutes. Still not done, so we put it back in uncovered for an additional 10 minutes. It is finally set. The top isn’t pretty, but I’m hoping it tastes good. Also, the frosting came out runny. So we had to add another cup of sugar to the batter. I put it in the freezer hoping it might set a little more.


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