Kitty Cat Chocolate Chip Cookies

Hand holding a kitty cat chocolate chip cookie.

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Kitty Cat Chocolate Chip Cookies

Adorable Kitty Cat Chocolate Chip Cookies with pecan ears, candy eyes, and pretzel whiskers - a cookie recipe cat lovers will adore.

Course Baking

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 13

Servings cookies

Calories 233kcal

Author Lise Sullivan Ode

Ingredients

2 1/4 cups all-purpose flour (270 grams)
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
1 cup pecan halves
1/2 cup candy-coated chocolate pieces (such as M&M’s)
48 (2 ¼-inch) thin pretzel sticks, halved

Instructions

Toss together flour, baking soda, cornstarch and salt in a medium bowl. Set aside. In a large size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
Fold in the chocolate chips. Cover the dough and chill for 30 minutes. You can skip this step if you're in a hurry. Chilled dough will make your cookie a bit thicker when baked. Preheat the oven to 350°F. Line three large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 2 tablespoons of dough each. Or use a cookie scoop to form the balls of dough. Place balls of dough 3 inches apart on cookie sheets. (You will have 8 cookies per pan.) Press gently to flatten slightly with the palm of your hand. For ears, press 2 pecan halves onto top of each cookie, overlapping edge of cookie. For eyes and nose, press in candy pieces. For whiskers, place 2 pretzel pieces on top of each side of cookie; press in slightly.
Bake the cookies for 11-13 minutes or until light golden brown on the edges. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature (if you store them in an airtight container). Freezing is not recommended.

Video

Notes

If you’re in a hurry, you can skip making the homemade chocolate chip cookie dough and substitute 1 (20 oz) package refrigerated chocolate chip cookie dough.

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