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Best Black Cat Halloween Cookie Cake Recipe

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A giant, fudgy black cat cookie cake that’s perfect for Halloween. It’s rich, chocolatey, and has just the right amount of crunch on the edges with a soft, almost brownie-like center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips, melted and cooled slightly
  • For decorating: 1 cup powdered sugar, 2-3 tablespoons milk, candy eyes, black frosting or gel, black licorice strings (optional)

Instructions

  1. Cream the butter and sugars: In a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides.
  2. Add the eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  3. Add the melted chocolate: Pour in cooled melted chocolate chips and beat on low until just incorporated. Scrape bowl.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Mix dry into wet: With mixer on low, gradually add dry ingredients to wet until just combined. Do not overmix. Fold in remaining chocolate chips if desired.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 days.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
  8. Shape the cat: Turn chilled dough onto prepared sheet. Pat into a rough cat shape (rounded oval body, smaller circle head, two triangles for ears, small tail attached to side). Dough should be about 1/2 inch thick.
  9. Bake: Bake for 18-22 minutes. Edges should be set, center slightly underdone and puffed. Start checking at 18 minutes.
  10. Cool completely: Let cool on baking sheet for 10 minutes, then transfer to cooling rack. Cool completely before decorating.
  11. Decorate: Mix powdered sugar and milk to make glaze. Pipe or spread glaze for whiskers and details. Add candy eyes and black frosting details.

Notes

Don’t skip chilling the dough; it prevents spreading. Use a paper template for the cat shape if needed. Let cookie cool completely before decorating. For a softer cookie, bake 18 minutes; for crisper, 22 minutes.

Nutrition

Keywords: Halloween cookie cake, black cat cookie, giant cookie, chocolate cookie, Halloween dessert, fudgy cookie, no special cutter

Find it online: https://sagestirs.com/best-black-cat-halloween-cookie-cake-recipe/