Hocus Pocus Cookies
Hocus Pocus Cookies are rich, chewy, soft double chocolate chip cookies made with black cocoa, inspired by the film's iconic Black Flame Candle. Each cookie is studded with chocolate chips, stuffed with pistachio cream filling (to resemble Winifred's green dress), all topped with marshmallow spiderwebs and candy eyeballs. Spooky, fun, nerdy, and utterly delicious!
Servings: 24 large 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.
Notes
The Cocoa Powder: The black cocoa powder will give you the most Hocus Pocus vibes with a great flavor (think Oreos!), but you can substitute the black cocoa for any type of cocoa powder at a 1:1 ratio. I recommend Dutch-processed if possible. Note that you’ll lose the dramatic dark color and your cookies will be more chocolate-forward and rich in flavor. This is the black cocoa powder I use.
The Mix-Ins: I prefer to use semi-sweet chocolate chips here, both to balance out the sweetness of the marshmallow and allow the pistachio flavor to shine, too - but feel free to use Halloween M&Ms or any other chocolate chip or chunk you like. Just use the same amount as listed above for best results.
Perfectly Round Cookies: If desired, immediately out of the oven, swirl a large round cookie cutter around the edges of each cookie, for uniformly-round, slightly thicker cookies. Sprinkle with crushed pistachios for prettiest presentation.
Prep Ahead: Once the cookies are shaped and stuffed, you can place them inside an airtight container and refrigerate for 24 hours or up to 3 days. This will give you thicker, chewier cookies with a wonderful texture. Bake as directed above.
Have a question I didn’t answer? Check out my FAQs above the recipe, or drop a comment below!