Easy Hocus Pocus Binx Cookies Recipe


PHOTO: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANIA

Hocus Pocus is a must-watch every year, and with a new one finally coming out this year, we had to celebrate. These adorable Binx cookies are in honor of our favorite character. The chocolate cookies are simple, chewy, and slightly crispy, but black cocoa powder is what makes them their dark rich color, perfect for a black cat cookie. Be sure to make Hocus Pocus Jell-O shots to represent the Sanderson sisters and a replica of the spell book with these Hocus Pocus s’mores pops.

Have you made these? Let us know how it went in the comments below!

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Yields:

24

Prep Time:

0

hours

10

mins

Total Time:

1

hour

45

mins

1 1/2 c.

(180 g.) all-purpose flour

1/4 c.

(20 g.) black cocoa powder

3/4 c.

(150 g.) granulated sugar

1/2 c.

(1 stick) unsalted butter, softened

1/2 c.

(105 g.) packed light brown sugar

1 tsp.

pure vanilla extract

Sanding sugar, for rolling

1/4 c.

semi sweet chocolate chips

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  1. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and brown sugar until creamy. Add egg and beat until incorporated, then beat in vanilla. Add dry ingredients and beat until just combined. Cover bowl and refrigerate until chilled, at least 30 minutes or up to 2 days.
  2. Preheat oven to 350°. Line 2 baking sheets with parchment. Using a medium (1 1/2-tablespoon) cookie scoop, scoop 24 portions; spare remaining dough. Roll portions into 1″ balls, then roll in sanding sugar until coated. Arrange on prepared sheets, spacing 2″ separately. Flatten each ball to a 2″ circle.
  3. Scoop 1/4-teaspoon balls of reserved dough and roll into 1/2″ balls, then roll in sanding sugar until coated. Arrange 2 smaller balls on outer edge of top of flattened circles for ears. Slightly pinch tops to form triangle shapes.
  4. Place 2 sliced ​​almonds on flattened circles for eyes, with the skinnier point facing toward the center.
  5. Bake cookies until edges are set, 8 to 10 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.
  6. In a small heatproof bowl, microwave chocolate in 10-second increments, stirring between each, until melted and smooth. Transfer chocolate to a small piping bag fitted with an extra-small round tip or zip-top bag with the corner cut off for a small opening. Pipe a dot of chocolate in the center of each almond. Place a green M&M on dot. Pipe another dot under the eyes and add a brown M&M for a nose. Pipe 2 whiskers on each side. Let chocolate set before serving.
  7. Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.

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hocus pocus binx cookies

PHOTO: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANIA

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