Favourite Halloween Black Cat Cookies
Submitted by happyzhangbo
Halloween black cat cookies turn rich chocolate cookie dough into spooky-cute pops, with pinched ears, fork-pressed whiskers, candy corn eyes, and red-hot noses. A fun bake the kids can help shape.
YIELD
60 servingsPREP
15 minCOOK
10 minREADY
40 minThese chocolate cookies double as a Halloween craft project, and that’s exactly the appeal. A deeply cocoa-rich dough gets rolled into balls, skewered on wooden sticks like little cookie pops, then shaped by hand into grinning black cat faces.
The dough is a straightforward creamed butter-and-sugar base loaded with cocoa for that dark, near-black color, so no frosting is needed to get the spooky look.
The fun is in the shaping. Flatten each ball with a sugar-dipped glass, pinch the top into two pointy ears, then press a fork in twice for whiskers.
The decorating happens fast: the moment the cookies leave the oven, you press on candy corn eyes and red-hot noses while the surface is still warm and soft enough to grab the candy.
Hand the kids the candy bowl and let them build a whole mob of cat faces.
Kitchen Tips
- Cream the butter and sugar a full 5 to 8 minutes; that long beat is what keeps the cookies tender.
- Press the candy on the second they come out of the oven, while the surface still holds it.
- Space the balls 3 inches apart, since they spread as they bake.
- Push the wooden sticks in before flattening so they sit secure in each cookie.
Variations
- Skip the sticks and bake plain round cat cookies for a lunchbox treat.
- Use mini chocolate chips for the eyes if candy corn isn’t around.
- Add a teaspoon of espresso powder to the dough to deepen the chocolate flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degree.
In a mixing bowl, cream butter and sugar with an electric mixer under high speed until smooth, 5 to 8 minutes. Beat in eggs and vanilla under low speed.
Mix together the flour, cocoa, baking powder, baking soda and salt in a medium bowl, gradually add to the creamed mixture.
Roll dough into 1½ inch balls. Place 3 inches apart on lightly greased baking sheets. Insert a wooden stick into each cookie.
Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie.
Bake for 10 to 12 minutes or until cookies are set. Remove from the oven, immediately press on candy corn for eyes and red-hots for noses.
Transfer to wire racks to cool. Serve and store at an air-tight container.
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