CHOCOLATE COOKIE CAKE 🍬🍫

CHOCOLATE COOKIE CAKE 🍬🍫

WOULD YOU EAT THIS CANDY CORN
OMG DON'T LOSE THIS RECIPE!

Ingredients:

For the Cookie Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chips
• 1 cup candy corn

For the Topping:

• ½ cup candy corn
• ½ cup mini chocolate chips
• Whipped cream (optional)

Instructions:

1. Make the Cookie Cake:
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cast iron skillet.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Fold in chocolate chips and candy corn.
Press the cookie dough evenly into the prepared pan.
2. Bake the Cookie Cake:
Bake for 25-30 minutes or until the edges are golden brown and the center is slightly set.
Remove from the oven and immediately press additional candy corn and mini chocolate chips onto the top.
Let the cookie cake cool completely in the pan.
3. Serve:
Slice and serve with a dollop of whipped cream for an extra treat!
Tips:
Avoid Melting Candy Corn: Mix candy corn into the dough gently to prevent it from melting during baking.
Edge Crisping: For a crispier edge, bake for an additional 2-3 minutes.
Room Temp Ingredients: Using room temperature ingredients ensures even mixing and a softer cookie texture.