There are Halloween movies, and then there’s Hocus Pocus. If you grew up in the 80s or 90s, there’s a decent chance Halloween doesn’t feel like Halloween until you’ve watched this film!
So naturally, I had to turn it into a cookie. But not just any old cookie!
I thought way longer than I care to admit about how to turn “dead man’s toes” into a cookie, but I couldn’t find a way to make it … not gross lol.
So the version of Hocus Pocus Cookies I landed on start with a double chocolate chip cookie dough made with black cocoa, inspired by the Black Flame Candle. That gets stuffed with pistachio paste, as a nod to Winifred Sanderson’s signature green outfit and general vibe. Then, once the cookies are baked and cooled, they’re finished with individual marshmallow spiderwebs.
The result is a thick, chewy double chocolate cookie with crisp edges, melty chocolate chips, a rich pistachio center, and a sticky, stretchy, fun little spiderweb on top.
They’re easy enough to make without summoning three witches, the use of a human trapped inside a talking cat, or even dirtying every bowl in your kitchen. They’re basically chocolate chip cookies in a witch costume.
So put on Hocus Pocus, light a candle (a regular candle, please; we don’t need to resurrect anyone today), and make a batch to enjoy this Halloween.
Why You’ll Love My Hocus Pocus Cookies:
- They’re made in one bowl. Why over-complicate things?
- Black cocoa for dramatic color and a deep, slightly bittersweet chocolate flavor.
- There’s pistachio paste hiding in the middle for a fun surprise and a nod to Winifred – the witchy ringleader.
- Marshmallow spiderwebs. Ultra sticky and a little messy, but SO much fun to make!
- An edible excuse to watch Hocus Pocus while enjoying these cookies!
What Is Black Cocoa?
Black cocoa is an ultra-Dutch-processed cocoa powder that’s been heavily alkalized, giving it that deep color and a very smooth, mellow chocolate flavor.
Regular cocoa powder will still make a delicious cookie, but it won’t give you quite the same dramatic color that makes these feel like they came straight out of the Sanderson sisters’ kitchen (you know, if they weren’t all about eating kids lol).
Science of baking tip: Cocoa powder isn’t just adding chocolate flavor, and the different types of cocoa powders are not interchangeable! They can vary in acidity, fat, and how much moisture they absorb, which can change the texture of the finished cookie.
Surprise! There’s a Hidden Pistachio Paste Center
The center of each cookie gets a little spoonful of pistachio paste before the dough is baked. It’s a a very delicious and convenient excuse to give Winifred a tribute in cookie form.
Tip: I like to portion out dollops of the pistachio paste on a parchment-lined baking tray and freeze it until solid before making and stuffing the cookies. It’s the easiest, least messy way to stuff the cookie dough full of nutty goodness.
How to Make Hocus Pocus Cookies
- Prepare the pistachio filling: Dollop spoonfuls of pistachio cream on a parchment-lined baking tray and pop it in the freezer until completely firmed.
- Make the cookie dough: Start by making the cookie dough. It comes together easily and simply! Pop in the fridge for a few minutes to allow it to firm up slightly, then portion into 24 balls.
- Flatten the dough balls and stuff the cookies with pistachio paste: Place the frozen dollops of pistachio paste, then wrap the dough completely around it and seal the edges.
- Bake and cool: Bake until the edges are set and the tops no longer look wet, then allow to cool completely on the baking trays.
- Decorate! More on this just below.
How to Make Marshmallow Spiderwebs
This is the fun part! Melt a few marshmallows until heated, soft, and stretchy. I like to use disposable gloves for this, but feel free to skip it if your fingertips are made of strong stuff! Use your fingers to pull clumps of melted mallow into thin strands and place over the top of each cooled cookie.
Pull the marshmallow between your fingers to create long, thin strands, then drape them across the cookie in different directions until you have a little web. The goal isn’t perfection, so have fun with it!
If the marshmallow gets too firmed to work with, just warm it again briefly.
Tips for Perfect Hocus Pocus Cookies
- Don’t overbake them. The centers should still look just slightly damp when the cookies come out of the oven. They’ll firm up as they cool.
- Use black cocoa for the best color. If you can’t use black cocoa, Dutch-processed will be you best bet – but I recommend grabbing black cocoa for the best appearance here.
- Let the cookies cool before adding the marshmallow. Otherwise, your cookies won’t be firmed up enough and the stickiness of the mallow webs might destroy the cookies.
- Don’t stress about perfect spiderwebs. These are Halloween cookies! Just have fun and enjoy the process.
How to Store Hocus Pocus Cookies
Store completely-cooled Hocus Pocus inside an airtight container at room temperature for about 4 days. Because the marshmallow is pretty sticky, I recommend storing the cookies in a single layer, if possible. The webs will stick to the sides of the container, and will ruin the cookies below if stacked.
If you must stack the cookies, use parchment paper layered between each cookie – but note that you’ll need to be very careful when prying them apart to serve, as the webs will not release super easily!
Hocus Pocus Cookies Frequently Asked Questions
Do I Have to Use Black Cocoa?
You don’t HAVE to use black cocoa powder – but the flavor, texture, and appearance will all change if you don’t. If black cocoa isn’t an option, use Dutched cocoa instead.
Black cocoa is available at most kitchen shops, or purchase my favorite black cocoa online here.
What Type of Pistachio Paste / Pistachio Cream is Best?
Any kind of pistachio cream or paste you like eating will work just fine here. I usually buy my pistachio paste at TJMaxx, Homegoods, or Homesense because it’s much cheaper than purchasing online. Costco is also a good place to find pistachio cream!
Do I Have to Make the Marshmallow Spiderwebs?
Nope! They’re my favorite part of the visuals of these cookies – but if you want to skip them, the cookies are still delicious without the webs. Alternatively, decorate the cookies with melted white chocolate instead.
Help, my Cookies Spread too Much!
The dough may have gotten too warm before baking, or the butter may have been too warm to begin with. Try chilling the shaped cookie dough before baking, especially if your kitchen is warm.
Even better, cover the shaped, filled dough well with plastic wrap and chill for 24-48 hours before baking, for thicker, more flavorful cookies that spread less in the oven.
Can I Make Hocus Pocus Cookies Ahead of Time?
Yes! The cookie dough can be prepared ahead of time, all the way through shaping and filling. Cover the dough well with plastic wrap and chill for 24-48 hours before baking as directed in the recipe below.
More Halloween Baking Recipes:
- Halloween Cookies – similar base to these, without the filling or webs
- Interview with the Vampire Cookies
- Chocolate Upside Down Cake
- S’mores Cookies – always a hit with any crowd!
- Easy Harry Potter-Inspired Dementor Cookies – also made with black cocoa!
Hocus Pocus Cookies
Ingredients
- 220 grams pistachio cream
- 226 grams (2 sticks) unsalted butter, softened to a cool room temp
- 200 grams (1 cup) granulated sugar
- 150 grams (¾ cup) light brown sugar
- 12 grams (1 Tablespoon) vanilla extract
- 2 large eggs PLUS 1 extra yolk, separated when cold, then brought to room temp
- 310 grams (2 ¼ cups + 1 Tablespoon) all-purpose flour, measured accurately
- 65 grams (¾ cup) black cocoa powder*
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 225 grams (1½ cup) semi-sweet chocolate chips
- 18 large marshmallows, approximately, for topping
- Flaky sea salt, for topping
- Candy eyeballs, for topping
Instructions
Prepare the Pistachio Cream Filling:
- Place parchment paper on a rimmed baking sheet. Pipe or spoon the pistachio cream into 24 equal dollops. I used about 9 grams per dollop. Place in the freezer until solid (this took about 2 hours in my freezer).
Make the Cookies:
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the butter, granulated sugar, and light brown sugar. Cream on medium speed until light, fluffy, and slightly lightened in color – about 3 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium until incorporated, about 1 minute. Scrape down the sides and the bottom of the bowl thoroughly.
- Add the flour, black cocoa powder, baking powder, baking soda, and salt. Mix on low until almost incorporated. Scrape down the sides and bottom of the bowl thoroughly.
- Add the chocolate chips. Mix on low until just combined.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion the cookies into 24 balls. If the dough is very soft, place the dough balls in the fridge for about 20 minutes to firm up slightly.
- Using your fingers, flatten each dough ball out to about 3" in diameter. Place a frozen ball of pistachio cream inside each ball. Gently bring the edges of the dough around the pistachio cream until it's covered. Place on prepared baking sheets, leaving a few inches to allow for spreading. If the pistachio cream starts to soften, place back in the freezer for a few minutes to firm up.
- Bake cookies on prepared pans for 10 to 13 minutes, or until set at the edges and ever-so-slightly damp-looking on top. Top each cookie with a sprinkle of flaky sea salt. Allow to cool completely on the baking pans.
Make the Marshmallow Spiderwebs:
- Place a few marshmallows at a time in a heatproof bowl and microwave until puffed, softened, and warm. Stir to combine and smooth. Using gloved hands, if possible, pick up portions of warm marshmallow between a few fingers and spread until a cobweb shape forms. Place on each cookie individually. Wrap some of the marshmallow web under the cookie if it's not sticking well to the tops. Repeat until each cookie has a web. Don't worry about being perfect – just have fun with it!
- If the marshmallow becomes too unbearably sticky, or firms up too much, place back in the microwave for a few seconds to re-warm before continuing.
- Top each marshmallow web with a couple candy eyeballs. Serve or store in a single layer inside an airtight container at room temperature for about 4 days.
