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Hocus Pocus Binx Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 112 reviews
  • Author: Lisa
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Hocus Pocus Binx Cookies are whimsical Halloween treats inspired by the beloved black cat Binx. These chocolatey, crunchy cookies feature black cocoa for deep color and flavor, decorated with sliced almonds for eyes, and vibrant M&M candies to create cute cat faces. Perfect for festive celebrations, they offer both a fun baking experience and a delicious, eye-catching result.


Ingredients

Scale

Dry 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

Wet Ingredients & Sugars

  • 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

Decorations

  • 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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt until well combined.
  2. Cream Sugars and Butter: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar, softened unsalted butter, and packed light brown sugar until the mixture is creamy and smooth. Add the egg and continue beating until fully incorporated. Beat in the pure vanilla extract.
  3. Combine Wet and Dry: Add the dry ingredients to the wet mixture and beat on low speed until just combined, ensuring not to overmix. Cover the bowl with plastic wrap and refrigerate the dough until chilled, at least 30 minutes or up to 2 days.
  4. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.
  5. Scoop Main Dough: Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion out 24 balls of dough, then reserve the remaining dough for ears. Roll each portion into 1-inch balls and then coat each in sanding sugar. Place them on the prepared baking sheets about 2 inches apart. Flatten each ball into a 2-inch circle.
  6. Form Cat Ears: Take the reserved dough and scoop small 1/4-teaspoon balls. Roll these into 1/2-inch balls and coat with sanding sugar. Arrange two smaller balls on the top outer edge of each flattened cookie to resemble cat ears, pinching slightly to form triangle shapes.
  7. Add Eyes: Place two sliced almonds on each cookie’s flattened area to represent eyes, positioning the skinnier points towards the center of the cookie.
  8. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but not hard. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Chocolate Decorations: Place semisweet chocolate chips in a small heatproof bowl and microwave in 10-second increments, stirring between each, until melted and smooth. Transfer the melted chocolate to a small piping bag fitted with an extra-small round tip or use a zip-top bag with a small corner cut off.
  10. Decorate Faces: Pipe a small dot of melted chocolate in the center of each almond and place a mini green M&M on it for the pupils. Pipe another dot below the eyes and attach one mini brown M&M as the nose. Finish by piping two whiskers on each side of the nose. Allow the chocolate to set completely before serving.
  11. Make Ahead: These cookies can be baked and assembled up to 3 days in advance. Store them in an airtight container at room temperature to maintain freshness.

Notes

  • Chilling the dough helps to prevent spreading and keeps the cookies thick enough to shape ears and faces.
  • If black cocoa powder is unavailable, use natural unsweetened cocoa powder, noting the cookies will be less dark.
  • Use sanding sugar instead of regular granulated sugar for a sparkly, textured coating on the cookies.
  • For easier piped decorations, ensure the melted chocolate is not too hot but still fluid.
  • To keep cookies fresh longer, store in an airtight container in a cool, dry place.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 14 g
  • Sodium: 90 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg