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Spooky Black Cat Halloween Cookie Cake – Easy Halloween Dessert

Spooky Black Cat Halloween Cookie Cake - featured image
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A giant, chewy chocolate chip cookie cake shaped like a black cat, perfect for Halloween. Easy to make and decorate, this spooky treat is a fun and delicious way to celebrate the holiday.

Ingredients

Scale
  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Black gel food coloring (a few drops)
  • 1 cup pre-made vanilla frosting
  • 2 large candy eyes
  • Black licorice strings (for whiskers, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet or pizza pan with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and beat until combined.
  4. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed in three batches, just until the flour disappears. Do not overmix.
  6. Using a spatula, gently fold in the chocolate chips until evenly distributed.
  7. Transfer the dough to the prepared baking sheet. Using lightly greased or floured hands, press the dough into a large, even circle about 12 inches in diameter and ½ inch thick. If the dough is too sticky, chill for 15 minutes first.
  8. Bake for 18-22 minutes. The edges should be set and lightly golden, but the center will still look soft and puffy. Do not overbake.
  9. While the cookie is still warm (within 2-3 minutes of coming out of the oven), place a small bowl or plate (about 6-8 inches in diameter) upside down in the center. Use a sharp knife to trace around it, cutting out a large circle. Remove the bowl. Use the scraps to cut out two triangles for ears and a long, thin strip for a tail. Arrange the ears and tail around the circle to form a cat shape. Let the cookie cool completely on the pan.
  10. Once the cookie is completely cool, tint the vanilla frosting with black gel food coloring until you reach your desired shade. Transfer the frosting to a piping bag or a zip-top bag with a tiny corner snipped off. Pipe a thin line of frosting around the edges of the head, ears, and tail to ‘glue’ them together. Then, fill in the entire surface of the cat with frosting, creating a smooth, black coat. Place the candy eyes on the face. Use the black licorice strings for whiskers, if desired. Let th…

Notes

Don’t overbake the cookie; it continues to cook on the hot pan. Work quickly when shaping the cat while the cookie is still warm. If the dough is sticky, chill it for 15-20 minutes before shaping. Tinting frosting black takes patience; start with a small amount of gel food coloring and add more as needed. The cookie can be made ahead and stored unfrosted for up to 2 days.

Nutrition

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

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