Description
Sweet candy corn excitement meets classic chocolate chip cookie magic in this delightful seasonal dessert. Creamy, colorful layers blend Halloween spirit with comforting homemade charm that pulls everyone to the dessert table.
Ingredients
Scale
Main 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
Chocolate and Sweet Additions:
- 1/2 – 3/4 cup (85–128 grams) chocolate chunks or chocolate chips
- 1/2 – 3/4 cup (100–150 grams) candy corn
Frosting Ingredients:
- 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
Instructions
- Prepare the oven at 350°F (175°C) and ready a 9 or 10-inch cake pan with greased parchment paper.
- Blend butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate egg and vanilla extract, mixing thoroughly until completely integrated.
- Sift flour, cocoa powder, and baking soda into the wet ingredients, stirring until a dense, tacky dough emerges.
- Gently fold chocolate chunks and candy corn into the cookie dough, ensuring even distribution.
- Transfer the dough into the prepared cake pan, spreading uniformly with a spatula.
- Slide the pan into the preheated oven and bake for 18-20 minutes, maintaining a slightly soft center.
- Remove from oven and allow the cookie cake to cool completely within the pan.
- For the chocolate frosting, whip butter and shortening until smooth and creamy.
- Gradually add cocoa powder, vanilla, and half the powdered sugar, blending until consistent.
- Introduce remaining powdered sugar, adjusting consistency with small amounts of water or milk until smooth.
- Once the cookie cake has reached room temperature, generously spread chocolate frosting across the surface.
- Embellish the frosted cake with additional candy corn pieces for a festive finishing touch.
Notes
- Choose a pan with high sides to prevent overflow during baking, ensuring even cookie cake texture.
- Soften butter at room temperature for easier creaming and smoother dough consistency.
- Replace candy corn with seasonal sprinkles or alternative decorative candies for year-round enjoyment.
- Chill dough for 30 minutes before spreading in pan to minimize spreading and maintain shape during baking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 383
- Sugar: 43 g
- Sodium: 137 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg