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Best Easy Black Cat Halloween Cookie Cake Recipe

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A soft, fudgy chocolate cookie cake shaped like a black cat, perfect for Halloween parties. Quick to make with simple ingredients, this spooky dessert is as delicious as it is fun to decorate.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon instant espresso powder (optional)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1–2 teaspoons black gel food coloring (optional)
  • Candy eyes (e.g., Wilton brand)
  • Black licorice strings for whiskers
  • White icing or melted white chocolate for details

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together melted butter (cooled slightly), granulated sugar, and brown sugar until smooth.
  3. Add eggs one at a time, whisking well after each. Stir in vanilla extract and black gel food coloring (if using).
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and instant espresso powder (if using).
  5. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Fold in chocolate chips.
  6. Transfer dough to prepared baking sheet. Shape into a rough cat head (about 8 inches/20 cm diameter) with two triangular ears and a small tail. Keep dough about ½ inch (1.25 cm) thick.
  7. Bake for 18-22 minutes, rotating pan halfway through. Edges should be set and slightly cracked; center will look soft.
  8. Remove from oven and let cool for 5 minutes. While warm, use a toothpick to redefine ears and tail if needed.
  9. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cool, press candy eyes into the face. Attach with white icing if needed. Arrange licorice strings for whiskers (3 per side). Pipe a small nose if desired. Let decorations set for 10 minutes before serving.

Notes

For a true black color, use black cocoa powder and black gel food coloring. Dutch-process cocoa gives a darker color than natural cocoa. Don’t overmix the dough to keep it tender. Shape ears thick (at least ½ inch) to prevent burning. Let cookie cool completely before decorating to prevent candy eyes from melting. Cookie tastes even better on day two.

Nutrition

Keywords: black cat cookie cake, Halloween cookie cake, chocolate cookie cake, spooky dessert, easy Halloween dessert, black cat dessert

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