Monster Cookie Cake (Halloween Cookie Cake)
Monster Cookie Cake is a chewy, colorful Halloween cookie cake packed with peanut butter, M&Ms, and frosting—perfect for parties or family fun nights.
Equipment
- 9-inch round cake pan (or 8-inch for thicker cake)
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber Spatula
- Cooling rack
- Piping bags with star tips (for frosting)
- Food-safe gel colors
- Measuring cups and spoons
Ingredients
- ¼ cup 56g unsalted butter, softened
- 6 tbsp 105g peanut butter (creamy recommended)
- ½ cup 72g brown sugar
- 3 tbsp 39g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup 130g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1¼ cups 110g quick-cook oats
- ¾ cup 150g M&Ms (Halloween colors preferred)
- ½ cup 85g chocolate chips (semi-sweet or milk)
- ¾ cup salted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 3 –5 tbsp heavy cream adjust consistency
- ½ tsp salt
- Gel food coloring purple, orange, green
- Candy eyes for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper for easy removal.
- In a large bowl, beat together butter, peanut butter, brown sugar, and sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in oats, M&Ms, and chocolate chips. Spread the dough evenly in the prepared pan, pressing it lightly to smooth the surface.
- Bake for 18–20 minutes or until the edges are golden brown and the center looks slightly underdone. Remove from oven and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- In a mixing bowl, beat butter until fluffy. Gradually add powdered sugar, vanilla, salt, and cream, one tablespoon at a time, until smooth and spreadable.
- Divide frosting into three bowls. Tint each with purple, orange, or green gel food coloring. Pipe colorful swirls across the cooled cookie cake and top with candy eyes.
- Slice into wedges and serve. Store leftovers in an airtight container for up to 4 days, or refrigerate for longer freshness.
Notes
Optional Variations
- Nut-Free: Replace peanut butter with sunflower or almond butter.
- Mix-Ins: Try Reese’s Pieces, chopped pretzels, or candy corn for a festive crunch.
- Frosting Flavor: Add cocoa powder to one frosting color for a chocolate twist.
- Mini Version: Bake smaller rounds for individual servings.
- Calories 350 kcal
- Carbohydrates 48 g
- Protein 6 g
- Fat 16 g
- Saturated Fat 7 g
- Cholesterol 35 mg
- Sodium 180 mg
- Sugar 30 g
- Fiber 2 g
