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Black Cat Cookie featured image

Black Cat Cookies

Black Cat Cookies area fun and easy treat for Halloween! A chocolate sugar cookie with candy corn eyes is a delicious Halloween dessert!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 cookies
Calories 201kcal
Author Lisa


  • 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

Additional Items

  • 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.
    Mix all dry ingredients
  • In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in the coffee, vanilla, egg, and egg yolk.
    Mix wet ingredients
  • Slowly add the flour mixture, and stir until completely combined.
    Combine wet and dry ingredients to form dough
  • Scoop rounded tablespoonfuls of the dough into your hands, and roll into balls. Then roll each ball in sugar to coat it completely.
    roll cookie dough balls in sugar
  • 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.
    Flatten Cookies
  • 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.
    make whisker indents with a fork
  • 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.
    add candy corn eyes
  • Transfer to a cooling rack to cool completely.
    Let cool
  • Enjoy!
    Black Cat Cookies flat on table



*I chose a sprinkle for the nose because it won’t melt in the oven. If you use a red candy piece don’t add it until the cookies are done baking and you have taken the cookies out of the oven.
*I didn’t have coffee so I used a 1 teaspoon instant espresso powder mixed with 1 ½ tbs warm water.
Recipe is adapted from Chocolate Sugar Cookies from the Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.


Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 94mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg