If you’re looking for a magical treat that’s as fun to make as it is to eat, these Hocus Pocus Cookies will cast a spell on you! With a deep chocolate base, melty chocolate chips, and a pop of color from festive Halloween sprinkles, these cookies are a hit with kids and adults alike.
The candy eyes give them a playful “creepy-cute” vibe perfect for your next Halloween party, classroom celebration, or movie night with Hocus Pocus playing in the background. Whether you’re stirring up a batch with little helpers or baking ahead for trick-or-treat guests, this recipe delivers big flavor and big smiles.
Hocus Pocus Cookies
Ingredients:
- 1 ½ cup COLD unsalted butter, cut into cubes
- 1 cups white sugar
- 1 cup brown sugar
- 3 large eggs, room temp
- ¾ cup dark cocoa
- 3 tsp vanilla extract
- 1 ½ tsp cornstarch
- 1 ½ tsp baking soda
- ¾ tsp salt
- 2 cups cake flour
- 2 ½ cups all-purpose flour
- 2 cups chocolate chips
- 1 cup halloween sprinkles
- ½ cup candy eyes
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Directions:
In a bowl of a stand mixer add the butter and sugar. Mix on high until fully combined and it’s light and fluffy.
Add the eggs to the sugar mixture 1 at a time. Mix until combined.
Add the vanilla extract and continue to mix.
In a large bowl add the flour, cocoa, cake flour, cornstarch, baking soda, and salt. Whisk to combine.
Add the flour mixture into the butter mixture 1 cup at a time. Mix on medium speed until flour is fully combined.
Add the chocolate chips and some of the sprinkles to the batter and use your hands to mix to combine.
Cover the dough and chill for 30 minutes.
Preheat your oven to 420 degrees.
Line 2 baking sheets with parchment paper or baking mats.
Use an ice cream scoop and scoop out your cookie dough.
Roll the cookie dough into a ball.
Continue until all of the cookie dough has been rolled into balls. Set to the side.
In a small bowl add sprinkles. Roll the cookie dough into the sprinkles until evenly coated all over.
Place the cookie dough balls on the baking pan allowing 1-2 inches apart from each other.
Randomly add candy eyes to the cookie balls and lightly press in to secure.
Bake 1 baking pan at a time for 13-14 minutes.
More Hocus Pocus Food:
- Hocus Pocus Charcuterie Board
- Book of Spells Popcorn Balls
- Sanderson Sisters Ice Cream
- Life Potion Cookies
- Black Flame Candle Treats
- Winifred Cocktail
- Mary Cocktail
- Sarah Cocktail
Serving & Storage Tips
- Serve warm for gooey, melty chocolate perfection.
- Store leftovers in an airtight container for up to 5 days.
- Freeze dough balls (before baking) for up to 3 months — bake from frozen, adding 1–2 extra minutes.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the dough up to 48 hours ahead and keep it chilled in the fridge until ready to bake.
Can I use regular cocoa powder instead of dark cocoa?
Absolutely — the cookies will be slightly lighter in color and flavor, but still delicious.
Do the candy eyes melt in the oven?
Not usually! Press them in lightly before baking and they’ll stay intact. If you want perfect placement, you can add a few more eyes right after baking while the cookies are still warm.
Can I make these without cake flour?
Yes. If you don’t have cake flour, replace it with all-purpose flour and add 1 teaspoon of cornstarch for a softer texture.
These Hocus Pocus Cookies are pure Halloween fun in every bite! Whether you’re hosting a costume party, planning a classroom treat, or simply celebrating spooky season at home, they’re sure to disappear fast.
Looking for more Halloween treats? Try:
- Mummy Rice Krispie Treats
- Halloween S’mores Dip
- Ghost Caramel Apples
- Halloween Candy Bark
- Spider Web Sugar Cookies
- Monster Brownies
- Vampire Pretzels
- Monster Popcorn Balls
- Chocolate Mummy Cupcakes
- Halloween Dipped Oreos
- Ghost Cupcakes
- Bat Oreo Cupcakes
- “Bloody Candy” Apples
- Frankenstein Cupcakes
- Witch Hat Cookies
- Mummy Popcorn Balls
- Frankenstein Chocolate Bars
And don’t forget to share your magical creations on social media and tag @CreativeCynchronicity so I can see your spooky cookie fun!
Hocus Pocus Cookies
Thick, rich, and irresistibly fun, these Hocus Pocus Cookies combine dark cocoa and two kinds of flour for the perfect chewy texture. Topped with candy eyes and festive sprinkles, they’re the ultimate Halloween cookie!
Ingredients
- 1 ½ cup COLD unsalted butter cut into cubes
- 1 cups white sugar
- 1 cup brown sugar
- 3 large eggs room temp
- ¾ cup dark cocoa
- 3 tsp vanilla extract
- 1 ½ tsp cornstarch
- 1 ½ tsp baking soda
- ¾ tsp salt
- 2 cups cake flour
- 2 ½ cups all-purpose flour
- 2 cups chocolate chips
- 1 cup halloween sprinkles
- ½ cup candy eyes
Instructions
-
In a bowl of a stand mixer add the butter and sugar.
-
Mix on high until fully combined and it’s light and fluffy.
-
Add the eggs to the sugar mixture 1 at a time.
-
Mix until combined.
-
Add the vanilla extract and continue to mix.
-
In a large bowl add the flour, cocoa, cake flour, cornstarch, baking soda, and salt.
-
Whisk to combine.
-
Add the flour mixture into the butter mixture 1 cup at a time.
-
Mix on medium speed until flour is fully combined.
-
Add the chocolate chips to the batter and use your hands to mix to combine.
-
Cover the dough and chill for 30 minutes.
-
Preheat your oven to 420 degrees.
-
Line 2 baking sheets with parchment paper or baking mats.
-
Use an ice cream scoop and scoop out your cookie dough.
-
Roll the cookie dough into a ball.
-
Continue until all of the cookie dough has been rolled into balls.
-
Set to the side.
-
In a small bowl add sprinkles.
-
Roll the cookie dough into the sprinkles until evenly coated all over.
-
Place the cookie dough balls on the baking pan allowing 1-2 inches apart from each
-
other.
-
Randomly add candy eyes to the cookie balls and lightly press in to secure.
-
Bake 1 baking pan at a time for 13-14 minutes.
-
Serve warm.
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