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Best Halloween Monster Cookie Cake Recipe – Easy & Spooky

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This best Halloween monster cookie cake is a giant, chewy cookie cake with crisp edges, a soft center, and a perfect balance of salty and sweet. Decorated with candy eyes, it’s a fun and spooky treat that’s perfect for Halloween parties, classroom treats, or a cozy night in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chunks
  • 1 cup Halloween M&Ms
  • 20–30 candy eyes, for decorating
  • Optional: ½ cup pretzel pieces, ¼ cup sprinkles, ½ cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9-inch pan with parchment paper and lightly grease the sides.
  2. Brown the butter (optional but recommended): In a small saucepan over medium heat, melt 1 cup of butter. Swirl the pan occasionally until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  3. Cream the butter and sugars: In a large bowl, combine the browned butter (or softened butter) with 1 cup brown sugar and ½ cup granulated sugar. Mix vigorously with a wooden spoon for 2 minutes until light and fluffy.
  4. Add the eggs and vanilla: Crack 2 eggs into the bowl and add 2 teaspoons vanilla extract. Mix until just combined.
  5. Combine the dry ingredients: In a separate small bowl, whisk together 2 ¼ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in three additions, folding gently after each. Stop as soon as no streaks of flour remain.
  7. Add the mix-ins: Fold in 1 cup chocolate chunks and 1 cup Halloween M&Ms. Reserve a handful of M&Ms for pressing on top later.
  8. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
  9. Press the dough into the pan: Transfer the chilled dough to your prepared pan. Use your hands or the back of a spoon to press it evenly.
  10. Bake for 25-30 minutes: The edges should be golden brown and set, while the center still looks slightly soft and puffy. If the top browns too quickly, tent with foil at the 20-minute mark.
  11. Cool completely in the pan: Let it sit for at least 1 hour.
  12. Decorate with candy eyes: Once completely cool, press candy eyes into the top of the cake. Use a tiny dab of frosting or melted chocolate to glue them on if needed.

Notes

Don’t skip the chill time—it prevents spreading and gives thick, chewy edges. Use a light hand when pressing the dough. Check for doneness at 25 minutes. Let cool completely before decorating. Use a serrated knife for clean slices. The cake tastes even better on day two.

Nutrition

Keywords: Halloween, monster cookie cake, cookie cake, Halloween dessert, spooky cake, easy cookie cake, kid-friendly, Halloween recipe

Find it online: https://lindabake.com/best-halloween-monster-cookie-cake-recipe-easy-and-spooky/