black cat matcha oreos.
spooky season black cat matcha oreos 🐈⬛ cat shaped chocolate cookies with matcha buttercream
makes about 6 large black cat matcha oreos
ingredients
this recipe is adapted from jesse Szewczyk’s Cookies: The New Classics: A Baking Book
chocolate cookie dough:
3/4 cup (170g, 1 1/2 sticks) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg (~50g), room temperature
2 tsps vanilla extract
1 1/2 cups (192g) all-purpose flour
2/3 cup (60G) black cocoa powder
1/4 tsp kosher salt
matcha buttercream:
1/2 cup (113g, 1 stick) unsalted butter, room temperature
2 tsps vanilla extract
2 1/3 cups (223g) powdered sugar
about 1 tbsp matcha powder, adjust to taste
pinch of kosher salt
icing or chocolate pen
tools
visit my amazon storefront for baking tools & supplies 🛒
stand mixer with paddle attachment or hand mixer
stand mixer bowl or large mixing bowl
mesh sieve
silicone spatula
plastic wrap
rolling pin
parchment paper
cat cookie cutter
large baking sheet (lined with parchment paper) and wire rack
piping bag with 1a piping tip
steps
make the chocolate cookie dough: in a stand mixer bowl, combine 3/4 cup (170g, 1 1/2 sticks) unsalted butter & 1 cup (200g) granulated sugar, and beat with paddle attachment until light and creamy, about 2 minutes
add in 1 large egg (~50g) & 2 tsps vanilla extract, and beat until well combined
sift in 1 1/2 cups (192g) all-purpose flour, 2/3 cup (60G) black cocoa powder, & 1/4 tsp kosher salt, then gently mix until a soft dough forms
shape dough into a disk and wrap in plastic wrap. chill for at least an hour overnight in the refrigerator
once ready to continue, let dough sit in room temperature for a couple minutes before rolling out
on a lightly floured surface or piece of parchment paper, roll out disk, about 1/4” thick
cut out the cat chocolate cookies: using a cat cookie cutter, gently cut out as many cats as possible and place on a baking sheet lined with parchment paper, 1” apart. combine scraps, roll out dough, and cut out as many cats as possible
preheat oven to 350f. in the mean time, chill cookies in the fridge or freezer
bake for about 15-18 minutes in the oven until edges are brown
let cookies cool on baking sheet for about 10 minutes before transferring cookies to a wire rack to cool completely
once completely cool, using an icing or chocolate pen, draw a simple cat face on half of the cat cookies. let it set for 15 minutes before assembling
make the matcha buttercream: in a stand mixer bowl, combine 1/2 cup (113g, 1 stick) unsalted butter, 2 tsps vanilla extract, & pinch of kosher salt and beat with paddle attachment until light and creamy, about 2 minutes
sift in 2 1/3 cups (223g) powdered sugar & about 1 tbsp matcha powder, and beat until a smooth buttercream forms, about 5 minutes. put matcha buttercream in a piping bag
assemble black cat matcha oreos: pipe some matcha buttercream, about a tbsp, onto the back side/flat side of chocolate cookie. then sandwich with another cat chocolate cookie
enjoy!
