USA Candy Cookie Cake

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I love my chocolate bars/candy bars, whatever you wish to call them. Here in the UK we have some pretty good ones, Mars Bar, Crunchies, Munchies the list goes on but some of my absolute favourite chocolate treats are American. Reese’s Peanut Butter cups are my favourite, I can never resist popping a pack into my shopping basket whenever I pass by them. Only one problem, they are so expensive and sometimes hard to get hold off.

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Like all American candy, Hershey’s chocolate bars, flavoured M&M’s, Butterfingers and all the other yummy bars you can get, we can’t get them over here or if you do stumble across them they are ridiculously expensive. Imagine my shear joy when I saw bags of Candy Corns in my local sweet shop for 99p, and in a local supermarket packs of peanut butter cups and Hershey chocolate bars were on offer. That’s when this idea sprang to mind.

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I’ve been wanting to made a cookie cake now for a long time. Each variation I come across look very inviting and yummy. I mean who wouldn’t want a giant cookie as a cake? USA Candy Cookie Cake 4

So what is a cookie cake? It’s thick, round, chewy on the outside, soft in the centre type cake. Basically a giant cookie get’s baked as a cake.

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I wanted one and my first foray into the cookie cake world was going to be filled with some of my favourite candy from across the pond.

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Enter my USA Candy Cookie Cake. You need to freeze your candy for a couple of hours before hand  or overnight so they don’t melt when baking. Reese’s Peanut Butter Cups, Reese’s Peanut Butter pieces and Candy Corn all get mixed into a simple cookie batter. Most recipes I’ve seen use a glass pie dish to bake these in but I don’t own one so I used my 9 inch springform baking tin instead, working just as well.

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Once baked and cooled, I made a simple buttercream, flavouring with a touch of vanilla and almond extract. I love the colour of candy corn and seeing as orange was present in the peanut butter pieces too I decided to paint stripes of Electric Orange Americolor into the inside of my piping bag, so when you pipe little rosettes onto the edge of the cookie cake, you get a pretty orange tint to your icing.

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On top of the icing I placed pieces of Hershey Cookies and Cream chocolate bar on top, alternating with some more candy corn’s. I love this mash up of different American candy, if your American and access these treats for next to nothing you may not see what all the fuss is about, but when your living in a country when one bar can set you back nearly £2, then this cookie cake will be savoured, bite by bite.

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A soft, yet slightly chewy cookie cake is what you have, studded with yummy treats. The icing has a subtle hint of almond and vanilla, a nice contrast to the simple cookie flavour.

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I’m the Cookie Cake’s new biggest fan, I see more variations in future, stay tuned. It’s such a easy yet yummy treat which you can dress up as much as you want.

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This version in particular would be great to use up lots of surplous Halloween candy, left over from parties or trick or treating. Halloween isn’t celebrated here in the UK that much, except from the odd trick or treaters. I’m always envious of various instagram photo’s of lots of tasty Halloween themed American candy, different flavoured M&M’s, little pumpkin shaped Reese’s peanut butter cups, mini butterfingers ect.

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This is rather on the sweet side, so a small slice will do. I’ve stashed some in my freezer for an instant treat, I’d advise you to do the same, especially if this candy is as sought after where you are as it is here.

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Yields – One, 9 inch round cookie cake


{cookie cake}

  • 200 grams (14 tablespoons) Unsalted butter at room temperature
  • 200 grams (1 cup) Light brown muscovado sugar
  • 2 Large eggs
  • 240 grams + 2 tablespoons (2 cups + 2 tablespoons) Plain flour
  • 1 teaspoons Baking powder
  • Pinch of sea salt
  • 1 Packet of Candy corns
  • 2 Packets of Reese’s Peanut Butter Pieces
  • 6 Large Reese’s Peanut Butter Cups


  • 270 grams (2 1/4 cups) Icing sugar
  • 113 grams (1 stick) Unsalted butter at room temperature
  • 1 tablespoons Milk
  • 1/2 teaspoon Pure vanilla extract
  • 1/4 teaspoon Pure almond extract
  • Americolor Electric Orange Soft Gel Paste Food Colour
  • 2 Hershey Cookies and Cream chocolate bar
  • Candy corn


  1. The day before you plan on making this you need to freeze the candy corns, reese’s peanut butter pieces and the peanut butter cups. When your ready to start pre-heat the oven to 170C (350F) and butter to the base and sides on a 9 inch, round springform tin. Line the base with parchment paper and butter this too. Set aside.
  2. In the bowl of an electric mixer set to high-speed, add the butter and sugar and cream together until you have a smooth, fluffy and light mixture. This should take 5-8 minutes. Scrape down the sides of your bowl. Add the eggs one at time, mixing well after each addition. Scrape down bowl again.
  3. In a medium bowl whisk together the flour, baking powder and the salt. Slowly add this to the batter and once it’s all been added add the frozen candy and corn and peanut butter pieces, mixing until just combined. Give a final stir with your spatula and scrape into your cake tin. Smooth over with a palette knife then press in the large peanut butter pieces.
  4. Bake for 25-35 minutes or until golden brown and the centre is set. Leave on a wire rack for 10 minutes then remove the out ring and leave to cool completely.
  5. To make the icing add the butter, icing sugar, milk, vanilla and almond extract to the bowl of an electric mixer set to high and mix until smooth and fluffy. If the icing is too runny, add a little more icing sugar or if the icing is too stiff add a little more milk.
  6. To decorate place a 1M icing tip into an icing bag then fold over the bag to the inside is showing. Your more or less turning it inside out except for the tip staying in the bag. Get a long skewer or a chopstick, dip it into your food dye and draw lines on the bag. Turn the right way and spoon the icing into the bag. Pipe little rosettes onto the top of your cookie cake then alternately place pieces of Hershey cookies and cream chocolate pieces and Candy Corn on top to decorate.


* Recipe adapted from Baker By Nature

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

Sweet and Savoury Sunday #85

Welcome to week #85 of Sweet & Savoury Sundays!
Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
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Fall Baseball by A Sweeter Place
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Cappuccino Brownies by Bourban & Brown Sugar
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Real Key Lime Pie by The Ruby Kitchen
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 Apple Cake with Apple Cider Caramel by Family Table Treasures
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Chestnut & Cinnamon Coffee Cake

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It wasn’t up until a few years ago that I tasted chestnuts for the first time, now its a staple treat for me this time of year. Once I see them gleaming in their dark brown satin like shells I have to buy them.

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I like to roast them in the oven, peeling back the hot shell, burning my fingers in the process,  but I don’t mind because there are chestnuts to be eaten.

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As soon as I saw a recipe for a Chestnut coffee cake in a recent issue of Bon Appetit I knew it had to be made. I wasn’t planning on making any changes but things can change as your mixing your ingredients together, ideas come to mind.

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Chestnut and cinnamon make an appearance together in this snackable style cake. Both flavours work a treat together, throw in some chocolate and almond and you’ve got yourself a yummy slice of cake to accompany your cup of coffee with.

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Cinnamon is my favourite spice, I adore it’s slighty spicy, yet sweet warming essence and when I first started making this cake I only planned on adding it to the almond based streusel, but like I said ideas come to mind.

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As well as cinnamon in the streusel I also added some to the batter along with a dash of sweetly intoxicating Cinnamon extract. Do try it if you haven’t already, it will have you entranced.

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A damp cake flecked with cinnamon and a deep rippling chestnut filling is what will great you when you slice into this cake. The chestnut filling is a sticky, chocolate, sugary concoction. I used vacuum packed chestnuts for this cake, these go into a skillet or frying pan with brown sugar and water. Cooking the chestnuts like this will give them a glossy, sweet coating.

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Once you’ve sugar-coated your chestnuts you then sprinkle them with a little more brown sugar and some cocoa powder. The cocoa powder adds a nice little chocolaty-ness to the dark ripple. Now you can’t have a coffee cake without a streusel and this streusel is thick, crumbly and down right delicious. It’s an almond based one which gives a lovely nuttiness to cake enhancing the chestnut filling.

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Once baked the streusel sets giving you a firm outer shell to your cake. No pieces of crumbling streusel, it clings to the cake contrasting with the soft inner crumb. Talking about the crumb, here you have a light, airy cake it doesn’t clag together in your mouth its fluffy and full of scrumptious flavours.

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Looking for a way to incorporate chestnuts into a little autumnal baking, then look no further. This cake is wonderful if you’ve never baked with chestnuts before like myself. Now all I need to do is find more recipes to incorporate my favourite holiday nut into.

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Yields – One, 9 inch round cake.



  • 85 grams (1/2 cup) Ground almonds
  • 70 grams (1/3 cup) Caster sugar
  • 30 grams (1/4 cup) Plain flour
  • Pinch of Maldon sea salt
  • 1/2 teaspoon Ground cinnamon
  • 55 grams (1/2 stick) Unsalted butter, at room temperature


  • 100 grams (1/2 cup) Vacuum packed chestnuts, roughly chopped
  • 3 tablespoons Light brown muscovado sugar
  • 2 tablespoons Water
  • 1 tablespoon Cocoa powder

{cake batter}

  • 113 grams (1 stick) Unsalted butter, at room temperature
  • 200 grams (1 cup) Caster sugar
  • 240 grams (2 cups) Plain flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Bicarbonate of soda
  • 1 teaspoon Ground cinnamon
  • Pinch of Maldon sea salt
  • 2 Large eggs
  • 1 teaspoon Pure cinnamon extract
  • 250 ml (1 cup) Sour cream


  1. Pre-heat the oven to 175C (350F) and butter the bottom and sides of a round, 9 inch springform cake tin. Line the bottom with parchment paper and butter this too, set aside.
  2. To make the streusel topping all you need to do and place all the ingredients into a medium size bowl and rub together using your finger tips until small clumps form. Cover and place in the fridge.
  3. For the filling place the chestnuts, 2 tablespoons of brown sugar and the water into a skillet or frying pan. Cook until the chestnuts are sticky and have absorbed the juices. Transfer to a small bowl and coat in the remaining 1 tablespoon of brown sugar and cocoa powder. Set aside.
  4. To make the cake batter, place the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and cream together until you’ve got a smooth, creamy and fluffy batter. This should take between 5-10 minutes. Scrape down your bowl with a spatula.
  5. Whilst your mixture is creaming together you can place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a medium size bowl and whisk together. Set aside.
  6. Add the eggs one at a time mixing well after each addition. Again scrape down your bowl. Add the cinnamon extract and sour cream, mixing until fully incorporated. Scrape down your bowl with your spatula.
  7. Slowly add the flour mixing until just incorporated. Remove the bowl from the mixer and give a final stir by hand using your spatula. Scrape half the cake batter into your cake tin, smoothing over the surface then scatter over the chestnut filling. Scrape over the rest of the batter, again smoothing the surface before sprinkling over the streusel.
  8. Bake for 45-55 minutes or until a cake tester inserted into the centre comes out clean. Leave to cool on a wire rack for 15 minutes before removing the outer ring. Leave to cool completely before slicing.


* Recipe adapted from Bon Appetit.

* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

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