Name: Hocus Pocus Binx Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 1/2 c. (180 g.) all-purpose flour -; 1/4 c. (20 g.) black cocoa powder -; 1/2 tsp. baking soda -; 1/4 tsp. kosher salt -; 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 large egg -; 1 tsp. pure vanilla extract -; Sanding sugar, for rolling -; 48 sliced raw almonds -; 1/4 c. semisweet chocolate chips -; 48 mini green M&M's -; 24 mini brown M&M's -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Hocus Pocus Binx Cookies

1. 1 1/2 c. (180 g.) all-purpose flour -

2. 1/4 c. (20 g.) black cocoa powder -

3. 1/2 tsp. baking soda -

4. 1/4 tsp. kosher salt -

5. 3/4 c. (150 g.) granulated sugar -

6. 1/2 c. (1 stick) unsalted butter, softened -

7. 1/2 c. (105 g.) packed light brown sugar -

8. 1 large egg -

9. 1 tsp. pure vanilla extract -

10. Sanding sugar, for rolling -

11. 48 sliced raw almonds -

12. 1/4 c. semisweet chocolate chips -

13. 48 mini green M&M's -

14. 24 mini brown M&M's -

How to cook deliciously - Hocus Pocus Binx Cookies

1. Stage

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. Stage

Preheat oven to 350°. Line 2 baking sheets with parchment. Using a medium (1 1/2-tablespoon) cookie scoop, scoop 24 portions; reserve remaining dough. Roll portions into 1" balls, then roll in sanding sugar until coated. Arrange on prepared sheets, spacing 2" apart. Flatten each ball to a 2" circle.

3. Stage

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. Stage

Place 2 sliced almonds on flattened circles for eyes, with the skinnier point facing toward the center.

5. Stage

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. Stage

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. Stage

Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.