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Easy Black Cat Halloween Cookie Cake: Best Spooky Dessert

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A giant, chewy chocolate cookie shaped into a cat’s face, decorated with simple candy eyes and a pink nose. This one-bowl wonder is sturdy enough for lunchboxes, easy to make, and delivers a deep, Oreo-like flavor from black cocoa powder.

Ingredients

Scale
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • ⅓ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup semi-sweet or dark chocolate chips
  • 2 large candy eyes for decoration
  • 2 medium candy eyes for decoration
  • 1 pink candy melt or pink M&M for the nose
  • Black licorice strings for whiskers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Melt butter in a microwave-safe bowl in 30-second bursts, stirring between each, until just melted. Set aside to cool for about 5 minutes.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and looks like wet sand. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until smooth and glossy.
  3. In a separate small bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Sift the cocoa powder through a fine-mesh strainer to remove clumps.
  4. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or rubber spatula until just combined. Fold in the chocolate chips. Dough will be thick and slightly sticky. If too soft, refrigerate for 15 minutes.
  5. Scoop about 2 cups of dough onto the prepared baking sheet and shape into a rough circle about 8 inches across and ½ inch thick. Use remaining dough to form two triangles on top for ears, pressing gently to attach them to the main body.
  6. Bake for 18-22 minutes, rotating the pan halfway through. Edges should look set and center will still look slightly soft and puffy. A toothpick inserted in center should come out with a few moist crumbs.
  7. Immediately after removing from oven, use a sharp knife or pizza cutter to redefine the ear shapes by cutting away excess dough between ears and head. Work quickly while cookie is still warm. Score the lines but don’t remove cut pieces yet.
  8. Let cookie cool on baking sheet for 10 minutes. Carefully slide parchment onto a cooling rack and cool completely, about 30 minutes.
  9. Once cool, gently press candy eyes into the cookie about 2 inches apart in the upper half of the face. Add pink candy melt or M&M for the nose in the center, just below the eyes. If using licorice strings for whiskers, cut into 2-inch pieces and press gently into dough on either side of the nose.
  10. Slice into wedges like a pizza and serve. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

Black cocoa powder is key for the dramatic dark color and Oreo-like flavor. Regular Dutch-process cocoa works but yields a brown cookie. For best results, chill shaped dough for 15-20 minutes before baking to prevent excessive spreading. Score ear shapes immediately after baking while cookie is still warm. Let cookie cool completely before decorating to prevent candy eyes from melting. Dough can be made up to 3 days ahead and refrigerated. Baked undecorated cookie cake can be frozen for up to 3 months.

Nutrition

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

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