halloween cookie cake 3

In the aftermath of Halloween, we are left with bags of candy in our house, some half-full, some still unopened, some individually wrapped and collected at the bottom of Emma’s glow-in-the-dark pumpkin pail.  It is inevitable.  It happens each and every year without fail.  And it’s always more chocolate and sugary goods than we know what to do with.  So, I’m trying to find ways to use up this leftover Halloween candy throughout the month, starting with this rich, cookie cake.

halloween cookie cake 4

Cut a generous slice of this cake and enjoy all of the treats you picked up this holiday in every bite.  Don’t forget to grab a glass of milk!  Or top with vanilla ice cream.

halloween cookie cake birds eye

{Original ingredient list and slightly adapted baking instructions below as taken from the blog, Baker by Nature}

halloween cookie cake 5

Ingredients:

  • 14 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs, at room 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

halloween cookie cake 2

Instructions:

  1. Preheat oven to 350 (F) degrees. Generously grease a 9-inch (or 9.5-inch) pie dish with butter or non-stick spray; set aside.
  2. In a large bowl using 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 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. Or you can also just cut it straight from the pan.
  6. Decorate the cooled cookie cake with frosting and top the frosting with additional candy, if desired.

halloween cookie cake 2

{Additional Notes}

  • You can make your own icing for decorating, but I kept things extra simple and used store-bought Pillsbury Chocolate Fudge icing.  I stirred it right in the can and then spooned it into a piping bag with a decorative tip.
  • Let the cookie cake cool for at least an hour before serving, so that it has plenty of time to set.
  • You can fill your cookie dough with any and all of your favorite Halloween candies…I chose to use Twix, Snickers, M&M’s, Reese’s peanut butter cups and Milky Way.
  • Since the only colorful Halloween candy we had were M&M’s, I made sure to press a bunch of those into the top of the cookie, to put them on display.
  • You can also place M&M’s, Whoppers or other round candies on each of the tips of the icing that go around the perimeter of the cake for an added touch.

halloween cookie cake close up shot

halloween cookie cake

halloween cookie cake final shot

Enjoy!