Black Cat Cookies are a fun and easy treat for Halloween! A chocolate sugar cookie with candy corn eyes is a delicious Halloween dessert!
You guys know I loved the chocolate sugar cookies from the Sugar High cookbook. Well, I decided to turn them in a fun Halloween inspired Black Cat Cookie!
I also used them for my Spider Cookies- and they were perfect!
Don’t miss these other tasty Halloween treats!
These cookies are really easy to make and super fun for any Halloween party!
I wanted to come up with a fun recipe that was based off of the Disney movie Hocus Pocus. A few other bloggers and myself thought it would be fun to all do a different Hocus Pocus recipe and share them to celebrate the Hocus Pocus Anniversary.
These cat cookies are inspired by Binx the favorite cat of Hocus Pocus! Check out all the Hocus Pocus recipes here!
How to make chocolate sugar cookie dough:
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon
- In a separate bowl combine butter and sugars. Then mix in the vanilla, espresso powder, egg, and yolk
- Combine both the wet and dry ingredients to form a dough
- Roll rounded tablespoonfuls of dough in sugar then place on a parchment lined baking sheet
- Slightly flatten each cookie
How to make black cat cookies:
- Shape little ears out of the cookie dough and press them on the cookies
- Add a little sprinkle nose and makes some whisker indentations with a fork
- Bake for 8-10 minutes at 350°F
- Once out of the oven and still hot add the candy corn eyes.
- Let cool completely and enjoy!
Can you add the candy corn before you bake the cookies?
No. The candy corn will melt completely into the cookie and won’t look good. If you press the candy corn on while the cookie is fresh form the oven it will stick to the cookie nicely.
Can I use different candy?
I used candy corn for the eyes and sprinkles for the nose but you can use any candy you like! Just make sure to add candy after baking. Even some sprinkles melt in the oven so you will want to test that out.
How to store Halloween cat cookies?
I recommend storing in an airtight container. No need to refrigerate.
Eat within a week of baking for the freshest cookies.
Halloween cat cookies are so easy to make and so fun for a Halloween get together. Whether you stay in and watch Hocus Pocus on Halloween or have a big party- these cookies are perfect!
Make sure to check out these other tasty Halloween Treats!
Watch how to make this recipe!
Black Cat Cookies
- 2 cups all-purpose flour
- ¾ cup dark cocoa powder
- ½ teaspoon baking soda
- ¼ tsp baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 14 tbs unsalted butter melted
- 1 cup firmly packed brown sugar
- ¾ cup sugar plus more for rolling
- 1 teaspoon strongly brewed coffee* cooled
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- Candy corn
- Red round sprinkles*
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or nonstick mats.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in the coffee, vanilla, egg, and egg yolk.
- Slowly add the flour mixture, and stir until completely combined.
- Scoop rounded tablespoonfuls of the dough into your hands, and roll into balls. Then roll each ball in sugar to coat it completely.
- Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass. Space each cookie about 2-3 inches apart.
- Make small triangles out of the dough for the ears and press those onto the cookies. Place a small red sprinkle for the nose and using the side of a fork make indents for the whiskers.
- Bake until the cookies are set and have cracks on the edges and top, 8-10 minutes.
- Once they are out of the oven gently press in the candy corn eyes.
- Transfer to a cooling rack to cool completely.
Recipe is adapted from Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.
Post updated 10/3/2020