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Harvest Chocolate Chip Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 56 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Harvest Chocolate Chip Cookie Cake is a festive, delightful dessert perfect for fall gatherings. Featuring a soft, chewy cookie base studded with rich chocolate chips and topped with a smooth chocolate glaze and colorful candy corn, it combines classic autumn flavors with a fun, creative presentation. Easy to make and perfect for sharing, this cookie cake offers a delicious twist on traditional cookies with a seasonal flair.

Ingredients

Scale

Cookie Base

  • 1 stick butter, melted
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 1/4 cups chocolate chips (milk or semi-sweet, or a combination)

Topping

  • 1 cup chocolate chips (milk or semi-sweet, or a combination)
  • 1 teaspoon shortening (Crisco)
  • Candy corn (traditional or various colors), for decoration

Instructions

  1. Prepare Your Pan: Line a 9-inch round cake pan with foil and spray it with cooking spray to prevent sticking.
  2. Mix Butter and Sugars: Pour the melted butter into an electric mixer fitted with the paddle attachment. While still hot, add both granulated and brown sugars. Mix on low speed until well combined, then let the mixture cool for a few minutes.
  3. Add Egg and Vanilla: With the mixer running on low, add the egg and mix until fully incorporated. Add the vanilla extract and continue mixing.
  4. Combine Dry Ingredients: Add baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined. Stir in 1 1/4 cups of chocolate chips by hand for even distribution.
  5. Shape and Chill: Press the cookie dough evenly into the prepared pan. Refrigerate for 1 to 2 hours to firm up before baking.
  6. Bake the Cookie Cake: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough for about 20 minutes. The top should turn golden and look slightly jiggly in the center when done.
  7. Cool Completely: Remove the cookie cake from the oven and allow it to cool completely in the pan to set fully.
  8. Melt Chocolate Topping: When ready to decorate, melt the remaining 1 cup of chocolate chips with 1 teaspoon of shortening in the microwave for 45 to 60 seconds, stirring until smooth.
  9. Decorate: Spread the melted chocolate evenly over the cooled cookie cake. Arrange candy corn in your desired pattern on top.
  10. Set the Topping: Chill the cookie cake until the chocolate topping is firm and set, then slice into 10–12 pieces and serve.

Notes

  • Use a combination of milk and semi-sweet chocolate chips for a balanced flavor.
  • Chilling the dough before baking helps maintain the shape and texture of the cookie cake.
  • Ensure the cookie cake is completely cool before adding the chocolate topping to prevent melting.
  • Candy corn can be arranged in any pattern to suit your personal style or holiday theme.
  • The cookie cake slices can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 140mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://emilyscook.com/harvest-chocolate-chip-cookie-cake-recipe/