Candy Cookie Cake
We’re so excited for Halloween and this Candy Cookie Cake! Although, we encourage you to make any time the need for sweets hits!
2-3 types of candy
1 candy for topping
24-36 ounces cookie dough (homemade or store bought)
Set Big Green Egg for indirect cooking at 350°F/177°C with a Baking Stone.
Cover Perforated Cooking Grid with aluminum foil and grease lightly.
If candy isn’t already bite-sized, chop it into bite size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.
Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.
Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.
Bake for approximately 25 minutes, or until cookie is golden brown.
Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of choice. Of course, we used green icing!
Makes one cookie cake.
Recipe and photo from Big Green Egg.