Minutes Prep time: 30
Minutes Total time: 75
Servings: 18
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1/2 cup melted unsalted butter
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chunks
1 cup Duncan Hines® Creamy Vanilla Frosting
orange food coloring
9 PEEPS® Brand Marshmallow Monsters
3 PEEPS® Brand Marshmallow Pumpkins
2 cups assorted Halloween candy (candy corn, malted milk balls, candy-coated chocolate pieces, gummy worms)
Halloween sprinkles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 83 mg | 8% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 17 g | 26% |
| Iron | 1 mg | 6% |
| Calories | 388 kcal | 19% |
| Sodium | 242 mg | 10% |
| Protein | 3 g | 6% |
| Saturated Fat | 9 g | 47% |
| Sugars | 44 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 13-inch pizza pan with baking spray.
Stir together cake mix, melted butter, eggs, vanilla and chocolate chunks in a large bowl until well blended. Press chocolate chip cookie dough onto pan within 1/2-inch of the edge of the pan.
Bake 16 to 20 minutes, until lightly browned and center is firm. Cookie will spread to the edge of the pan while it bakes. Cool completely on a wire rack.
Use orange food coloring to dye frosting orange. Spread frosting all over top of cooled cookie cake. Decorate Halloween candy cookie cake with PEEPS® Marshmallow Monsters and Pumpkins, all your favorite candy, and sprinkles. Cut and enjoy!
PEEPS® Halloween Candy Cookie Cake
