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Black Cat Halloween Cookie Cake: Easy Spooky Dessert

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A fun and forgiving Halloween dessert that combines the best of cookies and cake into one giant, shareable treat. This dark chocolate cookie cake is shaped like a black cat and decorated with candy eyes and licorice whiskers, making it the perfect spooky centerpiece for any Halloween party.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • ⅓ cup (30g) unsweetened cocoa powder (dark or black cocoa recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1–2 teaspoons black gel food coloring (optional)
  • 2 large candy eyes
  • Black licorice strings (for whiskers)
  • Orange or white frosting (for nose and mouth)
  • Black sprinkles or sanding sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let cool for 2-3 minutes.
  3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
  4. Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is pale, thick, and falls off the whisk in ribbons. If using black gel food coloring, add it now and whisk until evenly distributed.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips with a few gentle strokes. Reserve a handful to press into the top of the cookie cake before baking.
  8. Transfer the dough to the prepared baking sheet. Using your hands or an offset spatula, shape it into a rough cat head shape—round at the top, slightly pointed at the chin, with two triangular ears on top (about 2 inches tall and 1.5 inches wide at the base). Press the reserved chocolate chips into the surface.
  9. Bake for 18-22 minutes, or until the edges are set and the center looks slightly underdone (it should jiggle a little when shaken). For a softer center, bake 18 minutes; for a crisper cookie, bake 22 minutes.
  10. Let the cookie cake cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  11. Once completely cool, decorate: place the two candy eyes in the center, about an inch apart. Cut licorice strings into 2-inch pieces and arrange 3 on each side as whiskers. Pipe a small triangle for the nose and a tiny ‘w’ for the mouth using orange or white frosting. Optionally, press black sprinkles around the edges.
  12. Let the frosting set for 10-15 minutes before slicing. Cut into wedges or let everyone pull off pieces.

Notes

For a truly black color, use black cocoa powder and black gel food coloring. Do not overbake; the center should look slightly underdone when removed from the oven. Let the cookie cake cool completely before decorating to prevent frosting from melting. Store leftovers in an airtight container at room temperature for up to 3 days. The undecorated cookie cake can be frozen for up to 2 months.

Nutrition

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

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