Hocus Pocus Cookies

Servings: 8-10 large cookies

Frosting

• 1/2 cup butter, softened
• 2 1/4 cups powdered sugar
• 2-3 tbsp milk
• 2 tsp vanilla extract
• neon green and purple frosting

Black Velvet Cookies

• 2 cups flour
• 1/4 tsp salt
• 3/4 tsp baking soda
• 1/2 cup black velvet cacao powder
• 6 ounces dark chocolate
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• black food coloring, optional
• candy eyeballs, optional

1. Start by making the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, combine butter, powdered sugar, milk, and vanilla on low speed. Once combined, beat for 1-2 minutes on medium-high until fluffy.
2. Separate frosting into two bowls and add the green dye to one and the purple dye to another, mixing each until combined.
3. Line a baking sheet with parchment paper, then use a spoon to scoop 5 tablespoons of each color on to the baking sheet. Place the baking sheet in the fridge while you make the cookies. Reserve any leftover frosting.
4. Preheat oven to 375 degrees and line 3 baking sheets with parchment paper.
5. In a medium bowl, whisk flour, salt, baking soda and black velvet cacao powder.
6. Break up dark chocolate in a microwave-safe bowl and microwave in 10 second intervals, stirring in between, for about 1 minute total, until melted and smooth. Set aside.
7. In a separate large bowl, beat butter and sugars together on medium until creamy and fluffy. Scrape down the sides of the bowl to ensure butter is incorporated. Add vanilla and beat to combine.
8. Add eggs one at a time, beating to combine each. Add melted chocolate and beat until incorporated. If using, beat in black food coloring until mixture turns black.
9. Gradually add the dry ingredients and beat until just combined. You can also use a plastic spatula to incorporate them and ensure the dough isn't overmixed.
10. Chill dough for 15-20 minutes.
11. While the dough is chilling, remove the frosting balls from the fridge, use your hands to roll them into balls, then return to fridge.
12. Once the dough has chilled, scoop it with a 1.5 ounce cookie scoop, add a frosting ball to the center, then top with additional dough to cover the frosting completely, making sure to seal together the edges so the frosting doesn't leak. Repeat with remaining dough and frosting, placing 3 cookie dough balls per baking sheet. If baking one sheet at a time, return the dough and frosting to fridge in between.
13. Bake for 12-14 minutes, remove from oven, and use a fork or spatula to gently push the edges of the cookies into a more circular shape if needed.
14. Let the cookies cool completely on the baking sheet. Once cool, use reserved frosting to stick on the candy eyeballs.

Prep Time: 40 minutes

Chill Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes