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Easy Spiderweb Halloween Cookie Cake Recipe

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A giant, chocolate-studded cookie cake topped with a dramatic white chocolate spiderweb. This easy Halloween dessert comes together in under an hour and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (255g) dark chocolate chunks or chips (60-70% cacao)
  • ½ cup (85g) white chocolate melting wafers or chopped white chocolate
  • ½ teaspoon coconut oil or vegetable shortening (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. If using a cast iron skillet, place it in the oven while it preheats.
  2. Melt the butter in a large microwave-safe bowl in 30-second intervals, stirring between each, until completely liquid. Let it cool for 2-3 minutes until warm but not steaming.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously for about a minute until smooth and slightly thickened.
  4. Add the eggs and vanilla extract. Whisk until fully combined and the mixture looks pale and creamy, about 30 seconds.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each. Stop mixing as soon as no streaks of flour remain.
  7. Fold in the dark chocolate chunks, reserving about ¼ cup to press into the top of the dough later.
  8. If using a cast iron skillet, carefully remove it from the oven and grease it with butter or non-stick spray. If using a cake pan, line the bottom with parchment paper and grease the sides.
  9. Transfer the dough to the prepared pan and press it into an even layer, about ¾-inch thick. Press the reserved chocolate chunks into the top.
  10. Bake for 22-26 minutes, until the edges are golden brown and set but the center still looks slightly soft and underdone. A toothpick inserted near the center should come out with a few moist crumbs.
  11. Cool the cookie cake completely in the pan for at least 30 minutes. The center will continue to set as it cools.
  12. Melt the white chocolate in a small microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Stir in coconut oil if needed to thin.
  13. Transfer the melted white chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe a spiral from the center of the cookie cake outward.
  14. Using a toothpick or skewer, drag lines from the center outward through the spiral to create a spiderweb pattern. Wipe the toothpick clean between each drag.
  15. Let the white chocolate web set for 15-20 minutes at room temperature, or 10 minutes in the fridge, before slicing.

Notes

Don’t overbake—pull the cookie cake when the center still looks slightly underdone. Let the butter cool before adding eggs to prevent scrambling. Press reserved chocolate chunks into the top for a loaded look. Use a toothpick for the spiderweb pattern, wiping clean between each drag. The cookie tastes even better the next day.

Nutrition

Keywords: Halloween cookie cake, spiderweb cookie, chocolate chip cookie cake, easy Halloween dessert, spooky cookie

Find it online: https://forkifyfun.com/easy-spiderweb-halloween-cookie-cake-recipe/