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Ultimate Halloween Cookie Cake Best Candy Corn Dessert

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This Ultimate Halloween Cookie Cake with Candy Corn is a festive, easy-to-make dessert with perfectly chewy edges, a soft and buttery center, and sweet candy corn pieces that add a delightful crunch. It’s a crowd-pleaser that even candy corn skeptics will love.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups candy corn
  • ¼ cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Cut a circle of parchment paper to fit the bottom of your 9-inch cake pan. Lightly grease the sides of the pan with butter or non-stick spray.
  2. Cream the butter and sugars together. In your large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until light and fluffy.
  3. Add the eggs and vanilla. Crack the eggs into a small bowl first, then add them one at a time to the butter mixture. Beat well after each addition. Pour in the vanilla and mix until combined.
  4. Mix the dry ingredients separately. In your medium bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears. Scrape down the sides and bottom of the bowl with your spatula.
  6. Press the dough into the pan. Transfer the dough to your prepared cake pan. Use your spatula (or your fingers, lightly dusted with flour) to press it into an even layer.
  7. Add the candy corn. Gently press each piece into the top of the dough. If using chocolate chips, sprinkle those on too.
  8. Bake for 22-25 minutes. The edges should be golden brown and the center should look set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Cool completely in the pan. Let the cookie cake cool in the pan on a wire rack for at least 30 minutes.
  10. Remove from the pan and serve. Once completely cool, run a knife around the edge of the pan. Place a plate or cutting board on top and carefully flip it over. Peel off the parchment paper, then flip it back onto your serving plate. Slice into wedges.

Notes

Press candy corn into the top of the dough instead of mixing it in to prevent melting into puddles. Let the cookie cake cool completely before cutting to avoid a gooey mess. For best results, use room temperature ingredients.

Nutrition

Keywords: Halloween cookie cake, candy corn dessert, Halloween dessert, cookie cake, easy Halloween recipe

Find it online: https://noshbelle.com/ultimate-halloween-cookie-cake-best-candy-corn-dessert/