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Hocus Pocus Binx Cookies

Hocus Pocus Binx Cookies

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  • Author: Sofia Marten
  • Prep Time: 20 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Hocus Pocus Binx Cookies are a fun and festive treat inspired by the beloved Halloween movie. They feature a black cocoa cookie base, decorated to resemble Thackery Binx with almond ears and M&M eyes.


Ingredients

  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup (20 g) black cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (105 g) packed light brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • Sanding sugar, for rolling
  • Sliced raw almonds
  • 1/4 cup semisweet chocolate chips
  • Mini green M&M’s
  • Mini brown M&M’s


Instructions

  1. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and brown sugar until creamy.
  3. Add egg and beat until incorporated, then beat in vanilla.
  4. Add dry ingredients and beat until just combined.
  5. Cover bowl and refrigerate until chilled, at least 30 minutes or up to 2 days.
  6. Preheat oven to 350°F. Line 2 baking sheets with parchment.
  7. Using a medium (1 1/2-tablespoon) cookie scoop, scoop 24 portions; reserve remaining dough.
  8. Roll portions into 1″ balls, then roll in sanding sugar until coated.
  9. Arrange on prepared sheets, spacing 2″ apart. Flatten each ball to a 2″ circle.
  10. Scoop 1/4-teaspoon balls of reserved dough and roll into 1/2″ balls, then roll in sanding sugar until coated.
  11. Arrange 2 smaller balls on outer edge of top of flattened circles for ears. Slightly pinch tops to form triangle shapes.
  12. Place 2 sliced almonds on flattened circles for eyes, with the skinnier point facing toward the center.
  13. Bake cookies until edges are set, 8 to 10 minutes.
  14. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

Notes

  • For the eyes, you can use mini brown M&M’s instead of almonds if preferred.
  • Ensure the dough is well-chilled for easier handling and to prevent spreading during baking.
  • Decorate with mini green and brown M&M’s for the cat’s tail and nose if desired.