Halloween Witch Hat Cookies
If you love Peanut Butter Blossom Cookies, then you’ll adore these Halloween Witch Hat Cookies! Colorful, easy, fun and super festive.
A FUN HALLOWEEN COOKIE RECIPE
Super colorful and so fun, these Halloween Witch Hat Cookies are a twist on the traditional Peanut Butter Blossom Cookies. With a vibrant purple color, sprinkles and topped with a Hershey’s Hug chocolate, these cookies are perfect for Halloween parties or just because! The kids adore these cookies and they love helping make them (and eat them!) I have to admit that I can’t get enough of these. One is definitely not enough! If you are looking for that special cookie that is super festive, then this Halloween Witch Hat Cookie recipe is just what you need!
FREQUENTLY ASKED QUESTIONS:
The addition of cornstarch to the cookie mixture helps keeps the cookies soft and chewy.
I would highly suggest using gel food coloring as it produces a much more vibrant color than a traditional liquid food coloring. For this recipe I used Wilton brand food coloring gel color called “Violet”.
You’ll want to chill for a minimum of two hours. Chilling helps reduce any excessive spread that you will get when baking. Note: chilling cookie dough is good for any homemade cookie recipe you make.
Absolutely! I used a mixture of sprinkles and sanding sugar for these. I think a mixture of green, orange and purple colors work nicely with this recipe. Just have fun with these cookies and choose any color you like. If you are using sprinkles, just make sure that you gently press them in to make sure they stick to the dough.
If you are not a fan of purple, Wilton makes a nice variety of different gel food colors that would be perfect for these cookies. I would try to stick with more traditional Halloween colors like green, orange purple (or even black!)
These taste like Peanut Butter Blossoms, which is a peanut butter-flavored cookie with a Hershey’s Chocolate Kiss in the center.
Then you can substitute the peanut butter cookie recipe in this recipe for your favorite soft sugar cookie recipe. Then just add the Hershey’s Kisses or Hershey’s Hugs on top.
These can be stored in an airtight container at room temperature for up to 5 days. These can also be frozen. Place any leftovers in a single layer in a freezer bag or stack separated by parchment paper in a freezer container. These will keep in the freezer for up to 3 months, let defrost on the countertop.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- cornstarch
- baking soda
- baking powder
- salted butter
- granulated sugar
- egg
- creamy peanut butter
- vanilla extract
- purple gel food coloring
- halloween colored sprinkles or purple sanding sugar
- Hershey’s Hugs or Hershey’s Kisses
HOW TO MAKE HALLOWEEN WITCH HAT COOKIES:
Line a sheet tray with parchment paper, set aside. In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined, set aside.
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes.
Add the egg and mix it in until combined.
Add the peanut butter and vanilla extract, mix it in until combined, scrape down the sides as needed.
Add the dry mixture to the wet and stir it in until combined.
Add violet-colored gel food coloring until you achieve the color you want. I like to give a few good stirs by hand to make sure the color is evenly distributed.
Using a 1 tablespoon cookie scoop (or you can eyeball it), place scoops of the dough not touching but closer together on the prepared sheet tray. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill, even best overnight if you have the time.
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
Let the cookies cool for 5 minutes on the sheet tray. Place a hug in the center of the cookies, pressing down until it sticks.
Place the try directly into the freezer for 10 minutes to prevent the chocolate from melting. Transfer to a wire rack while you bake the rest of the cookies.
WANT MORE HALLOWEEN RECIPES?
Halloween Witch Hat Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup salted butter softened
- 1 cup granulated sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- purple gel food coloring
- Halloween colored sprinkles or purple sanding sugar
- 33 Hershey's Hugs or Hershey's Kisses unwrapped
Instructions
- Line a sheet tray with parchment paper. Set aside.
- In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined. Set aside.
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes.
- Add the egg and mix it in until combined.
- Add the peanut butter and vanilla extract, mix it in until combined, scrape down the sides as needed.
- Add the dry flour mixture to the wet mixture and stir it in until combined.
- Add violet-colored gel food coloring until you achieve the color you want. I like to give a few good stirs to make sure the color is evenly distributed.
- Using a 1 tablespoon cookie scoop (or you can eyeball it), place scoops of the dough (not touching but closer together) on the prepared sheet tray. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill, even best overnight if you have the time.
- Preheat the oven to 350°F.
- Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
- Place the cookies 2 inches apart on the parchment paper lined sheet tray. Only bake one tray at a time. Bake for 9-11 minutes until puffed up and starting to crack.
- Let the cookies cool for 5 minutes on the sheet tray. Place a Hershey's Hug (or a Hershey's Kiss) in the center of the cookies, pressing down until it sticks.
- Place the tray directly into the freezer for 10 minutes to prevent the chocolate from melting. Then transfer to a wire rack while you bake the rest of the cookies.
Notes
- These can be frozen, see my tips above.
- Make sure that you use gel food coloring, it has more potency than liquid food coloring. Food gel coloring can usually be purchased at larger grocery food stores like Wal-Mart or at craft supplies stores in their specialty baking area.
- I used Wilton brand food gel coloring in the color “Violet”.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi there! Could we use ready-made peanut butter cookie dough or one of those cookie pouch mixes and then add the food coloring to the dough? I have to make a few desserts for a party and I really like this but would like to try to cut down on prep time if I could. Thanks!
Absolutely! I would probably use the pouch stuff because it would be easier to mix in the food coloring. 🙂
I’ve tried some of your recipes and love them , do you have a cook book that one could buy ?