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Best Black Cat Halloween Cookie Cake

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A dramatic, jet-black cookie cake shaped like a cat with a deep Oreo-like flavor from black cocoa powder. It’s crispy on the edges, soft and fudgy in the center, and studded with chocolate chips—perfect for Halloween parties or a fun family tradition.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • Orange and black sprinkles (optional, for decoration)
  • Candy eyes (optional, for decoration)
  • Black licorice strings (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg and vanilla extract until just combined. Do not overmix.
  4. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Stop as soon as the flour disappears.
  6. Gently fold in the chocolate chips with a rubber spatula. Reserve about 1 tablespoon of chips to press into the top later.
  7. Scoop the dough onto the prepared baking sheet. Shape it into a round disc about 8 inches (20 cm) in diameter and 1/2 inch (1.3 cm) thick. Pinch two triangles at the top for ears. If the dough is too sticky, lightly wet your hands with cold water.
  8. Press the reserved chocolate chips into the top of the dough.
  9. Bake for 18-22 minutes, until the edges are set and the center looks slightly underdone. For a softer cookie cake, bake for 18 minutes; for firmer, bake for 22 minutes.
  10. Let the cookie cake cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
  11. Once completely cool, decorate with candy eyes, licorice whiskers, or sprinkles if desired.

Notes

Do not substitute regular cocoa powder for black cocoa—it will not give the same color or flavor. For best results, use room temperature butter and do not overmix the dough. The center will look underdone when you remove it from the oven; it continues to bake as it cools. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For a vegan version, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days, or freeze undecorated for up to 3 months.

Nutrition

Keywords: Halloween cookie cake, black cat cookie, black cocoa cookie, Halloween dessert, cookie cake recipe, easy Halloween treat

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