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Easy Mummy Halloween Cookie Cake Recipe

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A giant, soft-baked chocolate chip cookie cake decorated like a mummy with white icing and candy eyes. This easy Halloween dessert requires no rolling, cutting, or piping—just mix, bake, and decorate for a spooky-cute treat that serves a crowd.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Candy eyes (about 10-12 pairs)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes).
  3. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Fold in chocolate chips with a rubber spatula. Reserve 1/4 cup to press onto the top.
  7. Transfer dough to prepared pan and press into an even layer using slightly wet hands. Press reserved chocolate chips onto the surface.
  8. Bake for 25-30 minutes, until edges are golden brown and center looks set but still slightly soft. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
  10. Transfer icing to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle in a zigzag pattern across the cooled cookie cake to create mummy bandages.
  11. While icing is still wet, press candy eyes into the icing (4-5 pairs in different spots).
  12. Let icing set for 15-20 minutes before slicing.

Notes

For best results, use room temperature ingredients. Do not overbake—the center should look slightly underdone when you remove it from the oven. The cookie continues to bake as it cools. For clean slices, refrigerate the decorated cookie cake for 15-20 minutes before cutting. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Halloween cookie cake, mummy cookie cake, easy Halloween dessert, giant cookie cake, chocolate chip cookie cake, Halloween baking, kid-friendly Halloween recipe

Find it online: https://lucastable.com/easy-mummy-halloween-cookie-cake-recipe/