Cookies recipe

Easy Hocus Pocus Binx Cookies Recipe

PICTURED: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANI

Hocus Pocus is a must-have watch every year, and with a new one finally releasing 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 crunchy, but the dark cocoa powder is what gives 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 spell book replica with these Hocus Pocus s’mores pops.

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Yields:

24

Preparation time:

0

hours

ten

minutes

Total time:

1

hour

45

minutes

1 1/2 tsp.

(180 g.) all-purpose flour

1/4 tsp.

(20 g.) dark cocoa powder

3/4 tsp.

(150 g.) granulated sugar

1/2 tsp.

(1 stick) unsalted butter, softened

1/2 tsp.

(105 g.) packed light brown sugar

1 C.

pure vanilla extract

Sugar to sand, to roll

1/4 tsp.

semi-sweet chocolate chips

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  1. In a medium bowl, whisk together 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 the egg and beat until incorporated, then stir in the vanilla. Add the dry ingredients and beat until just combined. Cover bowl and refrigerate until chilled, at least 30 minutes or up to 2 days.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Using a medium (1 1/2 tablespoon) cookie scoop, scoop out 24 servings; reserve the remaining batter. Roll the portions into 1-inch balls, then roll them in the sanding sugar until coated. Arrange on prepared sheets, spacing 2 inches apart. Flatten each ball into a 2 inch circle.
  3. Scoop out 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 the outer edge of the top of the flattened circles for the ears.Pinch the tops slightly to form triangular shapes.
  4. Place 2 sliced ​​almonds on flattened circles for the eyes, with the thinner tip facing 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 small heatproof bowl, microwave chocolate in 10 second increments, stirring between each, until melted and smooth. Transfer the chocolate to a small piping bag fitted with a very small round tip or a 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 the dot. Pipe another dot under the eyes and add a brown M&M for a nose. Pipe 2 mustaches on each side. Let the chocolate set before serving.
  7. Get ahead: Cookies can be prepared 3 days in advance. Store in an airtight container at room temperature.

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binx hocus pocus cookies

PICTURED: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANI

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