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5.0 from 12 votes

Witch Hat Cookies

Halloween witch hat cookies are a fun purple peanut butter cookies that are topped with a Hershey's Hug and then coated in sanding sugar and sprinkles. This halloween cookies recipe is perfectly festive and so much fun to make!

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 33
Calories: 106 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon fine sea salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • Purple gel food coloring
  • Halloween sprinkles
  • Purple sanding sugar
  • 33 Hugs candies or Kisses, unwrapped

Instructions

    Cup of Yum
  1. Get out and measure your ingredients. Line a sheet tray with parchment paper, set aside.
  2. In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt. Stir until combined. Set aside.
  3. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment add butter and sugar. Cream the butter with the sugar for 2 minutes.
  4. Add the egg. Mix until combined.
  5. Add the peanut butter and vanilla extract. Mix until combined, scrape down the sides as needed.
  6. Add the dry mixture to the wet. Stir it in until combined.
  7. 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.
  8. 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 fridge for at least 2 hours to chill, even best overnight if you have the time.
  9. Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  10. Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
  11. Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
  12. 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.
  13. Place the try directly into the freezer for 10 minutes to prevent the chocolate from melting.
  14. Transfer to a wire rack while you bake the rest of the cookies.

Notes

  • Don't skip the cornstarch. It keeps these Halloween cookies soft and chewy.
  • Having trouble getting the sprinkles to stick? Use sanding sugar instead or press firmly while rolling to get them to stick.
  • Use the traditional Hershey's' milk chocolate kisses or the white chocolate Hugs with stripes. I love white chocolate so I use Hugs and I think they stand out so well against the purple cookie.
  • Make sure that you use gel food coloring as it is stronger than liquid food coloring. I used Wilton brand "violet" food gel coloring.

Nutrition Information

Calories 106kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 12mg (4%) Sodium 58mg (2%) Potassium 47mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 93IU (2%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 33Serving

Amount Per Serving

Calories 106

% Daily Value*

Calories 106kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 12mg 4%
Sodium 58mg 2%
Potassium 47mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 93IU 2%
Calcium 7mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.