Hocus Pocus Binx Cookies
Get ready to bring some magical charm to your kitchen with these Hocus Pocus Binx Cookies! Inspired by everyone’s favorite black cat, these whimsical treats are a perfect way to celebrate the spooky season and the return of Hocus Pocus.
The rich black cocoa powder gives these cookies their dark and mysterious hue, while their chewy texture and crispy edges make them irresistible. Each cookie is carefully crafted to resemble Binx, complete with almond eyes, M&M features, and a sweet chocolate finish.
Whether you’re hosting a Halloween party or just indulging in a fun baking project, these cookies will be a delightful addition. Pair them with Hocus Pocus Jell-O shots or s’mores pops for a full Sanderson sister experience!
Hocus Pocus Binx Cookies Ingredients
Black Cocoa Powder
The secret behind the cookies’ rich, dark color, black cocoa powder adds a dramatic, almost magical element that sets these treats apart from typical chocolate cookies.
Unsalted Butter
This essential ingredient creates a soft, tender texture while providing a creamy richness that balances the sweetness.
Light Brown Sugar
Adding a subtle depth of flavor, light brown sugar enhances the chewy center and brings a warm molasses-like note to each bite.
Sliced Raw Almonds
The almonds are more than just decoration—they bring a delightful crunch and a clever nod to the eyes of our beloved Binx.
Mini M&M’s
Green and brown mini M&M’s form the playful facial features, giving each cookie its character and a touch of whimsy.
Recipe Tips for Hocus Pocus Binx Cookies
1. Use High-Quality Black Cocoa Powder
The black cocoa powder is the key ingredient that gives these cookies their deep, rich color and chocolatey flavor. Be sure to use high-quality black cocoa for the best results. If you can’t find it, you can substitute with Dutch-process cocoa powder, but note that the cookies won’t be as dark.
2. Perfecting the Cookie Dough
For the best texture, make sure to chill the dough for at least 30 minutes. Chilling helps the dough firm up, which prevents the cookies from spreading too much during baking. You can also chill the dough for up to two days, which enhances the flavor even more.
3. Almonds for the Eyes
When placing the almond slices for the eyes, make sure the pointed ends face toward the center of the cookie to mimic the look of a cat’s eyes. Lightly press them into the dough before baking to ensure they stay in place while the cookies rise in the oven.
What to Serve with Hocus Pocus Binx Cookies
1. Hocus Pocus Jell-O Shots
Pair these cookies with some spooky Jell-O shots inspired by the Sanderson sisters! Each shot can represent one of the witches using different colors, making for a fun and festive dessert pairing at your Halloween party.
2. Hot Chocolate with a Twist
Serve these rich chocolate cookies alongside a warm mug of hot chocolate, topped with whipped cream and a sprinkle of cinnamon. You can even add a dash of chili powder or pumpkin spice to enhance the cozy, fall flavors.
3. S’mores Pops
If you’re looking for more themed treats, try serving these cookies with Hocus Pocus S’mores Pops. The marshmallow and graham cracker combo will contrast beautifully with the rich, dark cocoa flavor of the cookies, while staying true to the Halloween theme.
FAQ
1. Can I substitute regular cocoa powder for black cocoa powder?
Yes, you can substitute Dutch-process cocoa powder if black cocoa powder isn’t available. However, the color and intensity of the chocolate flavor will be slightly different.
2. How long can I store the cookies?
These cookies can be made up to three days ahead and stored in an airtight container at room temperature. If you’d like to store them for longer, you can freeze them for up to one month.
3. Can I make the cookie dough in advance?
Yes! The dough can be refrigerated for up to two days before baking. In fact, chilling the dough can enhance the flavor and texture of the cookies.
4. How can I make the cookies gluten-free?
To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to maintain the texture of the cookies.
Hocus Pocus Binx Cookies
Ingredients
- 1 1/2 cups 180 g all-purpose flour
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup 150 g granulated sugar
- 1/2 cup 105 g packed light brown sugar
- 1/4 cup 20 g black cocoa powder
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Sanding sugar for rolling
- 48 sliced raw almonds
- 1/4 cup semisweet chocolate chips
- 48 mini green M&M’s
- 24 mini brown M&M’s
Instructions
- Step 1:
- In a medium-sized bowl, whisk together the flour, black cocoa powder, baking soda, and salt. In a separate large bowl, cream the granulated sugar, softened butter, and brown sugar using an electric mixer on medium-high speed until the mixture becomes smooth and fluffy. Add the egg and vanilla extract, mixing until fully combined. Gradually incorporate the dry ingredients into the wet mixture and blend until just combined. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes, or up to 2 days.
- Step 2:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), divide the dough into 24 portions, setting aside the remaining dough. Shape each portion into 1-inch balls and roll them in sanding sugar until fully coated. Place the dough balls on the prepared baking sheets, leaving 2 inches of space between each one. Flatten each ball into a 2-inch circle.
- Step 3:
- Take 1/4-teaspoon amounts of the reserved dough and roll them into smaller 1/2-inch balls, coating them in sanding sugar. Arrange two smaller dough balls on the top edges of the flattened circles to resemble ears. Gently pinch the tops to form triangular shapes.
- Step 4:
- Position two sliced almonds on each flattened circle, placing the narrow ends toward the center to simulate eyes.
- Step 5:
- Bake the cookies for 8 to 10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Step 6:
- In a microwave-safe bowl, melt the chocolate chips in 10-second intervals, stirring between each heating session, until smooth. Pour the melted chocolate into a piping bag fitted with a small round tip, or into a zip-top bag with a small corner cut off. Pipe a dot of chocolate in the center of each almond and place a green M&M on top. Pipe another dot below the eyes and attach a brown M&M for the nose. Finally, pipe two whiskers on either side of the nose. Allow the chocolate to set before serving.
- Step 7:
- Make Ahead Tip: These cookies can be baked up to three days in advance. Store them in an airtight container at room temperature for optimal freshness.
