Hocus Pocus Binx Cookies Recipe

If you’re a fan of Halloween vibes and deliciously fun treats, I’ve got a real gem for you: the Hocus Pocus Binx Cookies Recipe. These charming black cat cookies capture the playful spirit of the holiday, and I absolutely love how they turn out—crispy edges with a soft, cocoa-rich center, topped with cute almond eyes and candy details that make every bite magical. Stick with me because I’ll walk you through everything you need to know so you’ll nail this recipe like a pro.

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Ingredients You’ll Need

This list is thoughtfully designed for balance—cocoa powder for a deep chocolate taste, and the perfect combo of sugars and butter for just the right sweetness and texture. A quick heads-up: black cocoa powder is the dark secret here, so don’t swap it for regular cocoa if you want that authentic look and flavor.

• All-purpose flour: Provides the structure, so sift if you can to avoid lumps.
• Black cocoa powder: The star ingredient that makes these cookies dark and beautiful. Look for it in gourmet baking aisles or online.
• Baking soda: Helps the cookies spread just enough for a tender bite.
• Kosher salt: Balances sweetness and enhances flavor.
• Granulated sugar: Creates that crisp texture on the cookie surface when rolled in sanding sugar.
• Unsalted butter: Use room temperature butter for easy mixing and a smooth dough.
• Light brown sugar: Adds moisture and a hint of caramel flavor.
• Large egg: Binds everything and gives richness.
• Pure vanilla extract: A splash adds warmth and depth to the cocoa.
• Sanding sugar: For rolling cookies pre-bake; gives a pretty sparkle and crunch.
• Sliced raw almonds: These become the cat’s eyes—place them carefully for that authentic Binx stare.
• Semisweet chocolate chips: Melted for piping whiskers and sticking candies.
• Mini green M&M’s: Create the pupils—those Halloween green eyes are unforgettable!
• Mini brown M&M’s: Perfect for the nose detail.

Variations

I love encouraging a bit of creativity with the Hocus Pocus Binx Cookies Recipe—you can customize to your heart’s content depending on what flavors or textures you want to highlight. I’ve played around a bit with different toppings and mix-ins over the years, and each twist brings something new to the party.

• Nut-Free Option: Swap sliced almonds for thinly sliced strawberries or edible candy eyes if you need to keep allergies in check.
• Spicy Twist: Add a pinch of cinnamon or pumpkin pie spice for a warm fall flavor that pairs beautifully with chocolate.
• Chocolate Intensity: For extra richness, sprinkle a few mini dark chocolate chips on top before baking.
• Colorful Eyes: Change up the mini M&M colors to match your theme—orange works great for Halloween, too!

How to Make Hocus Pocus Binx Cookies Recipe

Step 1: Mix the Magic Base

Start by whisking together the dry ingredients—flour, black cocoa powder, baking soda, and salt—in a medium bowl. This step ensures even distribution, which means every cookie bakes with that perfect cocoa hit. Then, in a large bowl, beat the granulated sugar, softened butter, and brown sugar until creamy and fluffy—this usually takes about 3-5 minutes. I discovered that beating these really well makes the texture so much better! Next, mix in the egg and vanilla until everything is incorporated. Finally, add the dry ingredients and beat just until combined—don’t overmix or your cookies might turn out tough. Pop the dough in the fridge for at least 30 minutes to firm up; chilling helps prevent the cookies from spreading too much while baking.

Step 2: Shape Your Binx Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 1 1/2-tablespoon cookie scoop, portion out 24 dough balls and save the leftover dough separately for the ears. Roll the big dough balls into 1″ spheres and then coat each in a generous layer of sanding sugar. This extra sugar gives these cookies their sparkle and crunch—don’t skip it! Arrange the balls 2″ apart and gently flatten each into a 2″ circle for the cat’s face.

Step 3: Craft the Ears and Eyes

Using the reserved dough, scoop tiny 1/4-tablespoon balls, roll them into 1/2″ balls, and again roll in sanding sugar. Place two of these smaller balls at the top edges of each flattened circle to form ears, then pinch the dough slightly at the tops to shape those signature cat ears. Press two sliced almonds into the dough where the eyes should be, with the thinner almond tips facing each other in the center. This almond shape gives that hauntingly sly Binx gaze we’ve come to love.

Step 4: Bake and Cool

Bake your cookies for about 8 to 10 minutes until the edges are just set but the centers still look soft—this timing keeps the cookies chewy rather than dry. I always let them cool on the baking sheets for 5 minutes first; it helps them hold their shape without breaking. Then transfer to a wire rack to cool completely before decorating.

Step 5: Decorate with Personality

Microwave the chocolate chips in short 10-second bursts, stirring after each, until smooth. Pour the melted chocolate into a piping bag with a tiny round tip or just snip a zip-top bag corner for control. Pipe a dot of chocolate in the center of each almond slice, then gently press a green mini M&M on top—these become Binx’s piercing green eyes. Next, pipe a chocolate dot below the eyes and add a brown mini M&M for the nose. Finally, draw two whiskers on each side with the melted chocolate. Let everything set fully before serving—this step makes the cookies look so professional and fun!

How to Serve Hocus Pocus Binx Cookies Recipe

Garnishes

I usually sprinkle a tiny dusting of edible glitter or extra sanding sugar just before serving to add a little extra enchantment. A little contrast of orange or purple Halloween sprinkles works beautifully around a platter of these cookies, making them pop visually—and that’s always a hit with the kids!

Side Dishes

These cookies go great with a warm, creamy beverage—think spiced hot chocolate or a pumpkin spice latte. I’ve also served them alongside simple vanilla or cinnamon ice cream for an indulgent treat that balances the rich chocolate flavor.

Creative Ways to Present

For Halloween parties, I’ve lined these Binx cookies up on a tray decorated with faux autumn leaves and miniature pumpkins to really set the mood. Another fun idea is to present them in little black gift boxes as spooky party favors—guests absolutely loved this last year!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which you might not, because my family goes crazy for these), store them in an airtight container at room temperature. I find they stay fresh and chewy for up to three days, but really, they rarely last that long in my kitchen!

Freezing

I’ve frozen the dough successfully by shaping the dough balls, freezing them on a tray first, then transferring to a freezer bag. When you’re ready to bake, just thaw overnight in the fridge and proceed with baking and decorating. This trick saved me during busy holiday weeks!

Reheating

To bring these cookies back to life, pop them in the microwave for about 10 seconds or heat briefly in the oven at 300°F for 5 minutes. This refreshes the softness without melting the decorations.

FAQs

Final Thoughts

When I first tried the Hocus Pocus Binx Cookies Recipe, I was instantly hooked—not just by the cute factor but by how addictively good they taste. Baking these has become my go-to fall tradition, one that never fails to impress guests and delight family members alike. I truly believe you’ll enjoy making and sharing these whimsical treats just as much as I do. So go ahead, grab your ingredients, and embrace the magic of Binx in your kitchen this season—you won’t regret it!

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