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Spooky Mummy Cookie Cake: Easy Halloween Dessert Recipe

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A quick and easy Halloween dessert featuring a giant chocolate chip cookie decorated like a mummy with vanilla buttercream icing and candy eyes. Perfect for parties, this chewy cookie cake comes together in under 40 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (113g) unsalted butter, softened (for icing)
  • 2 cups (240g) powdered sugar, sifted if clumpy
  • 2 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract (for icing)
  • 24–30 candy eyes

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan or baking sheet with butter or non-stick spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides once halfway through.
  3. Crack the egg into a small bowl, then add it to the butter mixture along with the vanilla extract. Beat on low until just combined.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until no white streaks remain. Do not overmix.
  6. Fold in the chocolate chips with a spatula until evenly distributed. Reserve a few to press onto the top of the dough for visual appeal.
  7. Transfer the dough to the greased pan. Use your fingers or the back of a spoon to press it into an even circle about 1/4-inch thick, with edges slightly thicker than the center.
  8. Bake for 15-18 minutes, until the edges are golden brown and the center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the cookie cake cool on the pan for 10 minutes, then transfer the pan to a cooling rack. Cool completely to room temperature before decorating.
  10. While the cookie cools, make the icing: Beat the softened butter on medium speed until smooth. Gradually add the powdered sugar, one cup at a time, beating on low. Add the milk and vanilla, then increase to medium-high and beat for 2 minutes until fluffy. Adjust consistency if needed.
  11. Transfer the icing to a piping bag or a zip-top bag with the corner snipped off. Starting from the outer edge, pipe horizontal strips across the cookie, leaving small gaps between each strip. Leave a small area in the middle clear for the eyes.
  12. Press two candy eyes into the icing. Pipe a few more thin strips over the top to look like loose bandages.
  13. Refrigerate the decorated cookie cake for 10-15 minutes to let the icing set. Slice and serve.

Notes

For best results, chill the pressed dough for 20-30 minutes before baking to prevent spreading. Use a serrated knife to slice cleanly. The cookie can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based butter and milk alternatives.

Nutrition

Keywords: mummy cookie cake, Halloween dessert, cookie cake, easy Halloween recipe, chocolate chip cookie cake, mummy dessert, Halloween party dessert

Find it online: https://novanosh.com/spooky-mummy-cookie-cake-easy-halloween-dessert-recipe/