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Black Cat Cookie Cake: Easy Halloween Dessert Recipe

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A giant, shareable cookie shaped like a black cat with a chewy center and crisp edges. This easy one-bowl, no-mixer recipe is perfect for Halloween parties and guaranteed to impress.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons black gel food coloring
  • 1 ¾ cups (220g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large candy eyes (about 1 inch wide)
  • 2 pieces black licorice strings (about 4 inches each)
  • ¼ cup (45g) mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a wooden spoon until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  3. Add the egg, vanilla, and black gel food coloring. Stir until fully combined. Start with 1 teaspoon of food coloring and add more in ¼-teaspoon increments until the dough is deep black.
  4. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the flour mixture to the wet ingredients in two additions, stirring gently after each. Mix just until no streaks of flour remain. The dough should be soft but not sticky.
  6. Transfer the dough to the center of the prepared sheet pan. Using your hands or an offset spatula, shape it into a rough cat face shape—a large circle for the head and two triangles for the ears. The head should be about 8 inches wide and the ears about 2 inches tall. Keep the thickness even, about ½ inch thick.
  7. Bake for 12-15 minutes, until the edges are set and the center looks slightly puffed but still soft. Let it cool on the pan for 10 minutes.
  8. Use the parchment paper to lift the cookie cake onto a cooling rack. Let it cool completely before decorating, about 30 minutes.
  9. Once completely cool, press the candy eyes gently into the cookie. For the nose, place a mini chocolate chip point-side down in the center of the face. Pipe a small ‘W’ shape for the mouth using black decorating icing or melted chocolate. Place two black licorice strings on each side of the nose for whiskers. Add extra mini chocolate chips around the face for texture, if desired.
  10. If you used melted chocolate for the mouth, let it set for about 10 minutes before serving.

Notes

Gel food coloring is essential for a deep black color without thinning the dough. Chill the dough for 15 minutes if it’s too sticky to shape. Let the cookie cool completely before decorating to prevent candy eyes from melting. For a chewier texture, bake closer to 12 minutes; for a crisper cookie, bake 15 minutes.

Nutrition

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

Find it online: https://twirltaste.com/black-cat-cookie-cake-easy-halloween-dessert-recipe/