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Spooky Black Cat Halloween Cookie Cake

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A giant chocolate chip cookie shaped like a black cat, perfect for Halloween parties. This easy recipe uses black cocoa powder for a deep, dark color and a soft, chewy texture that’s sure to impress kids and adults alike.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (260g) mini chocolate chips
  • 1/2 teaspoon black gel food coloring (optional)
  • Candy eyes (flat back)
  • 1 pink or red M&M (for nose)
  • Black licorice strings or black frosting (for whiskers)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes with a hand mixer. Scrape down the sides once.
  3. Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the second. Mix in the vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt. If using black gel food coloring, add it to the wet ingredients now.
  5. Add the flour mixture to the butter mixture in three additions, mixing on low speed after each. Stop when no white streaks remain. Do not overmix.
  6. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
  7. Transfer the dough onto the prepared baking sheet. Using lightly floured hands or an offset spatula, shape it into a rough cat silhouette: a rounded body, a smaller round head, two pointy ears on top, and a curved tail on one side. Keep it about 1/2-inch thick.
  8. Chill the shaped dough in the fridge for 15 minutes. This prevents spreading.
  9. Bake for 18-22 minutes, rotating the pan halfway through. The edges should look set and slightly cracked, but the center will still look soft. It continues to bake as it cools.
  10. Let the cookie cake cool on the baking sheet for 10 minutes, then transfer it (still on the parchment) to a cooling rack. Cool completely before decorating.
  11. Decorate the face: Press candy eyes gently into the cookie. Add the pink M&M for the nose. Use black frosting or licorice strings for whiskers. Optionally, pipe a small mouth below the nose.

Notes

Don’t skip the chill step—it prevents the cookie from spreading. Black cocoa powder gives the best dark color; if unavailable, use dark cocoa powder plus a drop of black gel food coloring. Tent the ears and tail with foil if they brown too quickly. Cool completely before decorating to prevent candy from sliding off.

Nutrition

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

Find it online: https://cheerycrisp.com/spooky-black-cat-halloween-cookie-cake-easy-and-best-recipe/