These Hocus Pocus cookies are chocolate cookies that are covered in fun Halloween sprinkles, including candy eyeballs! They are made with black cocoa powder, making them the most perfect Halloween cookies!
These black velvet cookies have a deep and extra chocolatey flavor thanks to using black cocoa powder.
I used a mixture of Halloween sprinkles and candy eyes to create a spooky cookie that's perfect for any Halloween party. Plus, I think the Sanderson Sisters would approve of these cookies!
Looking for more cookie recipes? Then check out these: candy corn cookies, pumpkin s'mores cookies, and Rolo cookies.
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Why You'll Love These Cookies
- They have a rich and fudgy dark chocolate flavor.
- You don't need black gel food coloring, just black cocoa powder.
- All you need are mixing bowls; no electric mixer required.
- A mixture of white, green, and orange sprinkles are used to create a perfect Halloween treat!
Kids and adults alike will absolutely love these cookies. They're so fun to make for spooky season and have a pitch black color without needing drops of black gel food coloring.
If you're planning a Hocus Pocus movie night, you should definitely bake these cookies! After all, it's just a bunch of hocus pocus. 🙂
These Halloween spiderweb brownies would be perfect too!
Ingredients For Halloween Hocus Pocus Cookies
- Flour: I used all purpose flour.
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good!
- Corn Starch: Helps the cookies to be soft and tender.
- Eggs: Two large eggs are needed.
- Halloween Sprinkles: I was able to find sprinkles at my local grocery store, but these ones on Amazon would be so fun to use: Nonpareils, jimmies, and candy eyeballs.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Black Hocus Pocus Cookies
Step 1: In a medium bowl, whisk together the flour, black cocoa powder, corn starch, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla extract until fully combined.
Step 3: Add the flour mixture and use a rubber spatula to gently mix until combined.
Step 4: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough.
Roll the cookie balls in the Halloween sprinkles. Be sure to add a few candy eyeballs to the top of each cookie dough ball.
Step 5: Place 9 cookie dough balls onto each prepared baking sheet and bake for 10-14 minutes. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.
Storing & Freezing
Storage: Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Freezer: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Karissa's Home Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and cover completely in sprinkles.
Recipe FAQs
You definitely don't have to and can just use natural cocoa powder (like Hershey's).
It has a deeper and more bold chocolate flavor. It kind of reminds me of an Oreo!
You could mix in a ½ cup of either white chocolate chips, milk chocolate chips, or even Halloween M&Ms.
📖 Recipe
Hocus Pocus Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 cups all-purpose flour
- ⅔ cup black cocoa powder
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Halloween Jimmies Sprinkles
- Eyeball Sprinkles
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 5 minutes.
- In a medium-sized bowl, whisk together the flour, black cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will look similar to brownie batter).
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Roll into balls using your hands and cover completely in sprinkles (I place the sprinkles in a small bowl and rolled the cookie dough ball until covered).
- Place 9 of the cookie dough balls onto each prepared baking sheet and place 3-4 candy eyeballs on top of each ball. Then bake for 12-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Video
Notes:
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- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
-
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
-
- Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and cover completely in sprinkles.
Nutrition
Made these cookies for movie night last October when we watched Hocus Pocus. Such a fun treat to have!