Name: Candy Corn Chocolate Chip Cookie Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup (170 grams) salted butter, room temperature; 1/2 cup (100 grams) brown sugar, lightly packed; 1/2 cup (100 grams) granulated sugar; 1 egg; 1 1/4 cups (156 grams) all-purpose flour; 1/2 cup (50 grams) cocoa powder; 1/2 – 3/4 cup (85-128 grams) chocolate chunks or chocolate chips; 1/2 – 3/4 cup (100-150 grams) candy corn; 1/4 cup (57 grams) butter; 1/4 cup (48 grams) shortening; 2 cups (240 grams) powdered sugar; 1/4 cup (25 grams) cocoa powder; 1 teaspoon (5 milliliters) vanilla extract; 1/2 teaspoon (2.5 milliliters) vanilla extract; 2 tablespoons (30 milliliters) water or milk; 1 teaspoon (5 grams) baking soda

Sweet-toothed bakers will adore this candy corn chocolate chip cookie cake that combines nostalgic Halloween treats with classic comfort dessert.

Seasonal magic happens when traditional chocolate chip cookies grow into a massive shareable celebration.

Layers of buttery dough create a perfect canvas for vibrant orange and yellow candy corn pieces.

Chewy edges and soft centers promise delightful texture in every single slice.

Minimal ingredients and straightforward preparation mean you can whip up this festive dessert in under an hour.

Colorful and playful, this dessert brings pure joy to autumn gatherings.

Dive right in and make some delicious memories!

Celebrate Seasonal Sweetness: Dive into a festive treat that transforms classic cookies into a show-stopping cake perfect for autumn gatherings.
Customize with Ease: Swap ingredients or adjust decorations to match your personal style, making this recipe incredibly versatile and adaptable for any skill level.
Quick and Crowd-Pleasing: Prepare this dessert in under an hour, delivering a delightful crowd-pleaser that combines chocolate chunks, candy corn, and rich chocolate frosting.
Crowd-Friendly Baking: Designed for minimal kitchen effort, this one-pan wonder eliminates individual cookie baking, providing a simplified approach to creating a delectable dessert everyone will love.

Main Ingredients:

Butter: Provides rich flavor and helps create a soft, tender texture in the cookie cake.
Brown Sugar, Granulated Sugar: Sweetens the cookie cake and contributes to its moist, chewy consistency.
Egg: Binds the ingredients together and adds structure to the cookie cake.
Flour: Forms the base of the cookie cake and provides necessary structure.

Chocolate Components:

Cocoa Powder: Adds deep chocolate flavor and dark color to the cookie cake.
Chocolate Chunks: Introduces pockets of melted chocolate throughout the dessert.
Candy Corn: Provides a festive touch and sweet crunch to the cookie cake.

Finishing Ingredients:

Vanilla Extract: Enhances the overall flavor profile of the cookie cake.
Baking Soda: Helps the cookie cake rise and creates a lighter texture.
Butter, Shortening: Create a smooth, creamy base for the chocolate frosting.
Powdered Sugar, Water/Milk: Develop the chocolate frosting's sweet and spreadable consistency.
Parchment Paper: Ensures easy removal of the cookie cake from the pan.

Step 1: Prep the Oven and Pan

Crank up your oven to 350F (175C).

Grab a 9 or 10-inch cake pan and give it a generous grease.

Line the bottom with parchment paper to ensure easy removal later.

Step 2: Create a Fluffy Butter Base

In a spacious mixing bowl, blend together:

Softened butter
Brown sugar
Granulated sugar

Whip these ingredients until they become light and airy, which should take about 3-4 minutes of energetic mixing.

Step 3: Add Moisture and Flavor

Introduce the egg and vanilla extract to your butter mixture.

Mix thoroughly until everything is beautifully combined and smooth.

Step 4: Build the Cookie Dough

Fold in the dry ingredients to create your signature dough:

All-purpose flour
Cocoa powder
Baking soda

Mix until a thick, sticky dough forms.

Gently stir in chocolate chunks and candy corn, distributing them evenly throughout the dough.

Step 5: Bake to Perfection

Spread the cookie dough evenly across the prepared pan.

Slide into the preheated oven and bake for 18-20 minutes.

You want the edges set but the center slightly soft for that perfect cookie cake texture.

Step 6: Cool and Set

Allow the cookie cake to cool completely in the pan.

This helps it set and makes removal much easier.

Step 7: Craft Chocolate Frosting

In a clean bowl, beat butter and shortening until silky smooth.

Add:

Cocoa powder
Vanilla extract
Powdered sugar (in two batches)

Mix until everything is well incorporated.

Step 8: Adjust Frosting Consistency

Gradually add water or milk to achieve that dreamy, spreadable frosting texture.

You’re looking for a creamy, luscious coating.

Step 9: Decorate with Flair

Once the cookie cake has cooled entirely, lavish it with the chocolate frosting.

Sprinkle additional candy corn on top for a festive, eye-catching finish.

Let butter sit at room temperature for 30-45 minutes before creaming to ensure a light, fluffy texture that blends smoothly with sugars.
Freeze candy corn pieces for 10-15 minutes before adding to dough to help them maintain shape during baking and prevent excessive melting.
Remove cookie cake from oven when edges are set but center still looks slightly underbaked for a soft, gooey consistency that stays moist.
Reduce candy corn quantity by half if you prefer less sweetness, or mix different chocolate types for a more complex flavor profile.
Keep cookie cake covered at room temperature for 3-4 days, or refrigerate for up to a week to maintain freshness and prevent candy corn from becoming sticky.

Halloween Sugar Rush: Replace candy corn with orange and black sprinkles for a festive Halloween-themed cookie cake.
Gluten-Free Chocolate Haven: Swap all-purpose flour with gluten-free flour blend and use gluten-free chocolate chunks for a celiac-friendly version.
Nutty Chocolate Experience: Incorporate chopped pecans or walnuts into the dough for added crunch and nutty flavor profile.
Vegan Sweet Sensation: Use plant-based butter, flax egg, dairy-free chocolate chunks, and vegan shortening to create a completely plant-based cookie cake alternative.

Festive Halloween Centerpiece: Transform the cookie cake into a spooky table decoration by adding candy corn around the edges and creating spider web designs with white frosting.
Movie Night Delight: Slice the cake into wedges and serve with vanilla ice cream, perfect for a cozy autumn movie marathon with friends and family.
Classroom Treat: Cut into smaller squares and pack as individual servings for school parties, adding fun Halloween-themed cupcake toppers to make kids excited.
Gift-Worthy Dessert: Wrap the cooled cookie cake in clear cellophane with a festive ribbon, making it a charming homemade gift for neighbors or teachers during fall celebrations.

Store the cookie cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
Carefully wrap the undecorated cookie cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Keep the frosted cookie cake at room temperature for 1-2 days in a covered container. Place a piece of parchment paper between layers if stacking.
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5 minutes to restore softness and enhance flavors.

FAQs

Can I make this recipe without candy corn?

Yes, you can substitute candy corn with other seasonal candies like Halloween sprinkles or chopped chocolate pieces to maintain the festive theme.

Is this recipe kid-friendly?

Absolutely! Kids will love helping mix the dough, adding candy corn, and decorating the cookie cake. It’s a fun baking project for families.

How do I prevent the candy corn from burning?

Mix candy corn into the dough gently and avoid placing them directly on the pan’s edges. This helps prevent burning and ensures even distribution.

Can I make this gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free flour blend. Ensure your baking soda and other ingredients are also gluten-free.

Nathaniel Brooks

Founder & Recipe Developer

Expertise

Farm-to-table cuisine, Seasonal recipe development, Culinary storytelling

Education

Ivy Tech Community College – Indianapolis, IN
Culinary Arts / Hospitality Administration & Events
Focused on hands-on training in classical and modern culinary techniques.

Nathaniel’s story starts in the foothills of the Appalachian Mountains, where farm stands, backyard gardens, and old family recipes shaped his love for real food. After graduating from Ivy Tech Community College in Indianapolis, he spent years working in farm-to-table kitchens, learning how to turn local, seasonal ingredients into something memorable.
Today, Nathaniel pours that same spirit into every single recipe on Aspiring Culinarian – recipes that feel real, comforting, and connected to the land. When he’s not in the kitchen, you’ll find him foraging wild herbs, chasing sunsets with his camera, or writing about the flavors that shaped his roots.