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Best Mummy Halloween Cookie Cake with Easy Ganache

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A soft and chewy chocolate chip cookie cake topped with a glossy dark chocolate ganache, decorated to look like a mummy. Perfect for Halloween parties, this dessert is fun to make and absolutely delicious.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 8 oz (226g) semi-sweet or dark chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • Pinch of salt
  • Candy eyes for decorating

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients in two additions, mixing on low just until combined.
  5. Fold in chocolate chips with a spatula until evenly distributed.
  6. Press dough evenly into prepared pan. Bake for 25-30 minutes, until edges are golden and center is slightly underdone. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the ganache: Place finely chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering. Pour over chocolate and let sit 2-3 minutes, then stir until smooth. Add softened butter and a pinch of salt, stir until incorporated.
  8. Once cookie cake is completely cool, spread ganache over top in an even layer. Create wavy lines in the ganache to mimic bandages. Press candy eyes into the ganache while still soft. Refrigerate 15-20 minutes to set, then bring to room temperature before serving.

Notes

Room temperature ingredients matter. Don’t overbake the cookie cake; it should look slightly underdone in the center. Chop chocolate finely for the ganache to avoid lumps. Let the ganache sit before stirring for a smooth emulsion. Use a springform pan for easy removal. Make the ganache while the cookie bakes to save time. The cookie cake tastes even better the next day.

Nutrition

Keywords: Halloween cookie cake, mummy dessert, chocolate ganache, cookie cake, Halloween recipe, easy dessert

Find it online: https://hungermind.com/best-mummy-halloween-cookie-cake-with-easy-ganache/