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Perfect Spiderweb Halloween Cookie Cake with Easy Ganache

spiderweb halloween cookie cake - featured image
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A giant chocolate chip cookie cake topped with a silky chocolate ganache spiderweb design. This deceptively simple Halloween dessert delivers maximum visual impact with minimal effort, requiring no artistic talent—just a steady hand and a toothpick.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips or finely chopped chocolate
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Add egg and vanilla extract; beat until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined.
  6. Fold in 1 cup semi-sweet chocolate chips with a rubber spatula.
  7. Press dough evenly into prepared pan (about ½-inch thick).
  8. Bake 18-22 minutes until edges are golden and center is just set. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  9. For ganache: Place 1 cup chocolate chips in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, let sit 2-3 minutes, then add 1 tablespoon butter and whisk until smooth.
  10. Let ganache cool 5 minutes until pourable but not hot. Transfer to piping bag with small round tip.
  11. Pipe a spiral of ganache onto cooled cookie cake starting from center outward, leaving 1-inch gaps. Immediately drag a toothpick from center outward through spiral lines, wiping clean after each line.
  12. Let ganache set at room temperature 30 minutes (or 15 minutes in fridge) until firm but glossy.

Notes

Don’t overbake the cookie—it continues to cook from residual heat. Room temperature ingredients are important for proper creaming. For clean slices, chill the assembled cookie cake 20 minutes before cutting. The ganache should be like warm honey consistency for piping. Wipe toothpick clean after each drag for best spiderweb design.

Nutrition

Keywords: Halloween cookie cake, spiderweb cookie, chocolate ganache, chocolate chip cookie cake, Halloween dessert, easy Halloween recipe, giant cookie

Find it online: https://evabake.com/perfect-spiderweb-halloween-cookie-cake-with-easy-ganache/