This recipe for candy bar monster cookie cookie cake is a delicious and easy way for you to use up leftover Halloween candy. #Halloween #cookies #cookiecake

Candy Bar Monster Cookie Cookie Cake

Bake your leftover Halloween candy into a monster cookie cookie cake!  It's delicious!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Kelsie


Cookie cake:

  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup creamy peanut butter don’t use natural
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup quick-cooking oats don’t use instant
  • 1/2 cup chopped candy bars + more for garnish if desired
  • 2 tablespoons mini chocolate chips

Chocolate frosting:

  • 4 tablespoons unsalted butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup powdered sugar
  • 2 to 4 tablespoons milk or heavy cream as needed


Cookie cake:

  1. Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
  2. Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until combined. Add the peanut butter, egg, vanilla, baking soda, and salt and beat 1 minute more. Add flour, followed by the oats, and mix until just combined. Fold in the candy bars and mini chocolate chips.
  3. Press dough into the prepared cake pan (damp fingertips are really helpful here). Bake for 12 to 15 minutes, until golden brown around edges. A toothpick inserted into the center should come out clean. Cool completely in the baking pan before carefully inverting onto a wire rack and frosting.

Chocolate frosting:

  1. Beat butter on medium speed until light and fluffy, about 2 minutes. Add vanilla and salt and beat to combine. Beat in cocoa powder, then turn mixer to low and gradually add powdered sugar and 2 tablespoons of milk. Beat on high speed for 2 minutes, stopping several times to scrape the sides and bottom of the bowl. Add additional milk 1 teaspoon at a time to achieve a pipe-able consistency.