Candy Corn Chocolate Chip Cookie Cake

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This Candy Corn Chocolate Chip Cookie Cake is perfect for a Halloween party or for baking with your kids. It’s easy to make, festive, and full of rich chocolate & chewy candy corn!

Can’t get enough candy corn? You’ll love this moist and delicious Candy Corn Poke Cake. You’re welcome!

Candy Corn Chocolate Chip Cookie Cake

If it was ok to hand out homemade things to trick or treaters, I might even hand out slices of this cookie cake. I personally think it’d be much more fun than a 10th little bag of skittles. But alas, homemade things probably would be regarded quite skeptically and not eaten, unless it was a neighbor that knew me.

And I get it – if I had kids and some lady was giving out something and I didn’t know what was in it, I probably wouldn’t want them to eat it either. The fact is, there are some weird people out there who do not so nice things. Unfortunate, but true. Fortunately, I can share this recipe with you and you can make it! Yay!

Truth be told, we aren’t huge Halloween people right now. I liked it as a kid. My younger brother and I would always barter with each other for our favorites. If we got something we didn’t like and the other liked it, we had a very refined trading system. 😉

And I imagine once we have kids, Halloween will be fun again, but for now it’d be just another reason to spend money on something like a costume. And if I were one of those super clever people that came up with awesome costume ideas, I might do it. But I’m not.

Instead, Jessie busts out her super girl costume and we hand out candy to the neighborhood kids. I do like giving candy to the kids. When it comes to sweets, I’m basically a big kid. I’ll gladly let you grab a handful (or two as long as I have enough candy) and pick out your favorites. I remember wanting to do that as a kid very well.

I usually tell a couple kids in our cul-de-sac to come by at the end of the night and get the rest of our candy. I just don’t need it sitting around. I have things like this cookie cake that I’m already feasting on. 🙂

Speaking of the cookie cake – how do you feel about candy corn? Personally I’m a fan. It’s like compacted sugar. Why wouldn’t I be a fan? I also love the little pumpkin versions of candy corn. I actually think I like the pumpkins better, but they were a little large for putting in a cookie.

The cookie itself is a moist, chewy, super chocolatey cookie. It’s filled with chocolate chunks (you could also use chocolate chips) and candy corn. The candy corn is definitely chewy. I like the texture of it in the cookie, but you could leave it out and just decorate the cookie with it if you prefer. Either way it’ll be delicious and festive!

A note about cooking the cookie – it’ll be done after about 18-20 minutes of baking. It’ll probably still look a little undone in the center, and should be a little jiggly. But it’ll continue to bake and firm up as it cools. Trust me. You don’t want to cook it even longer and then end up with a dry cookie.

You might also like:

Candy Corn Icebox Cake
Pumpkin Chocolate Chip Layer Cake
Pumpkin Chocolate Chip Cookie Sandwiches
Chocolate Pumpkin Cheesecake Cake
Candy Corn Poke Cake

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Recipe

Candy Corn Chocolate Cookie Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Lindsay
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This Candy Corn Chocolate Cookie Cake is perfect for a Halloween party or for baking with your kids. It’s easy to make, festive, and full of rich chocolate and chewy candy corn!

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Ingredients

Chocolate Cookie Cake

• 1 1/4 cups (163g) all-purpose flour
• 1/2 cup (57g) natural unsweetened cocoa powder*
• 1 tsp baking soda
• ½ tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/2 cup (112g) packed light brown sugar
• 1/2 cup (104g) sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (85g) chocolate chips
• 1 cup candy corn

Vanilla Buttercream and Toppings

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy whipping cream
• Yellow gel icing color (3 drops)
• Orange gel icing color (4 drops)
• Additional candy corn, optional
• Additional chocolate chips, optional

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Instructions

Make Chocolate Cookie Cake

1. Preheat oven to 350°F (180°C) and line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
2. In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
3. Add the butter and sugars to a large mixer bowl and beat together until light in color and fluffy in texture, about 2-3 minutes. Do not skimp on the creaming time.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the dry ingredients to the butter mixture and beat just until combined. Use your spatula to gently finish combining everything to keep from over mixing the cookie dough.
6. Fold in the chocolate chips and candy corn. The cookie dough will be thick.
7. Spread the dough evenly into the prepared cake pan. Press a few more chocolate chips and candy corn into the top of the cookie cake, if desired.
8. Bake for 18-20 minutes or until it looks baked, but still wiggles a little when you jiggle it.
9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Make Vanilla Buttercream and Finish the Cake

1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and a tablespoon of cream and mix until well combined and smooth.
4. Add the rest of the powdered sugar and mix until smooth. Add more cream to get the right consistency.
5. Divide the buttercream evenly between two bowls. Color one with orange gel icing color and the other with yellow gel icing color.
6. To make the two-toned frosting, add each color of frosting to a Ziplock bag. Lay a piece of clear wrap out on the counter. Trim the corner off of each Ziplock bag. Pipe a thick row of each color of frosting side-by-side onto the clear wrap.
7. Fold the clear wrap over into a long log. Twist both ends closed and trim off one end so that the frosting is right at the edge.
8. Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 844. Pipe swirls of frosting around the outer edge of the cake. Decorate with additional candy corn and chocolate chips, if desired.
9. Store cookie cake in an airtight container at room temperature for up to 48 hours, in the fridge for 3-4 days or in the freezer for up to 3 months. Cookie cake is best if eaten within 3-4 days. 

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Notes

• I used regular unsweetened cocoa powder, but you could use Dutch process for a darker Halloween look.

Nutrition

• Serving Size: 1 Slice
• Calories: 388
• Sugar: 36.5 g
• Sodium: 189.1 mg
• Fat: 21.7 g
• Carbohydrates: 49.4 g
• Protein: 3.7 g
• Cholesterol: 48.5 mg

Enjoy!