Print

Black Cat Cookies: 1 Heavenly Halloween Treat

Black Cat Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These spooky and fun Black Cat Cookies are rich, chocolatey, and perfect for Halloween. They feature glowing candy eyes, candy corn ears, and a popsicle stick for easy handling, making them both playful and delicious. This recipe is designed to be doubled for sharing with a crowd, with added twists for extra magic.

Ingredients

Scale
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 4 cups sugar
  • 4 large eggs
  • 6 tsp vanilla extract
  • 6 cups all-purpose flour
  • 2 cups cocoa powder (use half black cocoa for darker cookies)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 48 popsicle sticks
  • 96 candy corn pieces (for ears)
  • 48 red hot candies (for noses)
  • Optional: Mini chocolate chips or candy eyes, edible glitter, instant espresso powder, peanut butter chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a stand mixer with a paddle attachment, cream together the softened butter and sugar on medium-high speed for 2-3 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the bowl.
  4. In a separate bowl, whisk together the flour, cocoa powder(s), baking powder, baking soda, and salt.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
  6. Scoop about 2 tablespoons of dough per cookie. Roll into a ball, insert a popsicle stick halfway into the ball, and place on the prepared baking sheet. Flatten slightly. Leave 2 inches between cookies.
  7. Bake for 8-10 minutes, or until the centers are just set.
  8. While the cookies are still warm and soft, gently press two candy corn pieces into the top for ears and one red hot candy in the center for the nose. Add mini chocolate chips for whiskers if desired.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For darker cookies, use a mix of regular cocoa powder and black cocoa powder.
  • Ensure butter and eggs are at room temperature for best results.
  • Do not overmix the dough after adding flour.
  • Decorate the cookies while they are still warm for the candy to adhere properly.
  • For a crispier cookie, bake for 10-11 minutes.
  • If candy doesn’t stick, use a tiny dab of melted chocolate or frosting as edible glue.

Nutrition

Find it online: https://yummywords.com/black-cat-cookies/

×