Chocolate Chip Candy Cookie Cake

Hope you all had a Happy Halloween last weekend! We had a great one, which I’ll post more about later. But with Halloween comes lots of candy to snack on and plenty leftover for baking! Do you have lots of Halloween candy leftover? Even if you have just a little bit, this recipe doesn’t take a ton of candy to make it so so good! And don’t have any candy? Just use extra chocolate chips or a variety of chocolate chips! This was so decadent and even better warmed up for a few seconds in the microwave!

Chocolate Chip Candy Cookie Cake
Source: Little Spice Jar

Ingredients:
2 cups all purpose flour
2 tsp. baking powder
3/4 cup (12 tbsp.) unsalted butter, room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large eggs
1 egg yolk
1 tbsp. vanilla
3/4 cup semi-sweet chocolate chips, divided
3/4 cups chopped candy (m&m’s, snickers, twix, reese’s, etc), divided

Directions:
Preheat oven to 350 degrees. Spray a 9 inch round baking dish with cooking spray, set aside.

In a small bowl, whisk together the flour & baking powder, set aside.

In the bowl of a stand mixer, add the butter and cream for approximately 2 minutes until smooth. Add in the brown sugar & sugar & mix on medium speed until fully incorporate and creamy. Add in the egg, egg yolk & vanilla and beat until just incorporated.

Reduce mixer speed to low and gradually add in the flour mixture, beating until just incorporated.

Remove the bowl from the stand and stir in 1/2 cup of the chocolate chips and 1/2 cup of the chopped candy.

Press the batter evenly into the prepared baking dish, press remaining 1/4 cup of candy and remaining 1/4 cup of chocolate chips into the top of the batter, distributing evenly.

Bake for approximately 30-40 minutes until top has set and is lightly golden. After 15 minutes of baking, loosely cover the dish with foil to help prevent the edges from overly browning.

Remove dish from oven and place on a cooling rack to cool completely. Once cool, cut into slices and serve. Store in an airtight container at room temperature.

Notes:
*Can use any kind of chocolate candy you wish, if using M&Ms don’t chop those. I used M&Ms, reese’s cups & snickers.