Witch Hat Cookies are fun purple peanut butter cookies that are topped with a Hershey’s Hug and then coated in sanding sugar and sprinkles. These cookies are perfectly festive and so much fun to make.
This is definitely one of my favorite cookies that I’ve made for Halloween. These are fun to make and so cute when you’re done! These cookies are so simple to make that you can get the children in the kitchen to help you whip up a batch of these tasty cookies.
These are so fun and festive for the Halloween holiday and make great gifts! These cookies come out of the oven puffy, but they flatten slightly as they cool. The sanding sugar on top gives it a neat look, but also makes them taste delicious!
You can tweak these witch hat cookies up any way you like. You could use vanilla or almond extract to give it a different taste, or you could change the colors of the sprinkles and sanding sugar!
These fun witch hat cookies are perfect for parties, school events, send home treats from school parties, play dates, teachers gifts at Halloween time, fall festivals and for snacking anytime of year.
What is sanding sugar
Sanding sugar is finely ground up sugar that is typically colored. When using sanding sugar in baking, you use it similar to sprinkles. This is the sanding sugar that I used to make these witch hat cookies.
Can I leave out the food coloring
Yes, you can leave the food coloring out. However, the cookies will look white rather than purple. Leaving out the food coloring will not change the taste of your cookies.
How long do witch hat cookies last
If they are stored in a sealed container at room temperature, these cookies will last for about one week.
Should I use liquid or food coloring gel
It does not matter what type of food coloring you use. I think that a gel-based food coloring is best because it will be more concentrated than liquid food coloring, which gives you a brighter and more vibrant color to your cookies. I used food coloring gel in shade violet, about ½ of a container was used to achieve the purple color.
What kind of Hershey’s‘ kisses should I use for Halloween Witch Hat Cookies
You should use the traditional Hershey’s’ milk chocolate kisses or the hugs that are stripped. I love white chocolate so I use Hugs. I think Hugs just stand out so well against the purple cookie.
Why use cornstarch in these Halloween Witch Hat cookies
Cornstarch is used to keep the cookies from spreading too much. If you use all-purpose flour and bake at a lower temperature, your cookies will spread while baking. Using cornstarch keeps the cookie from spreading too much.
Are these peanut butter cookies hard or soft
After they come out of the oven, these Halloween witch hat sugar cookies are soft.
Can I freeze Witch Hat Peanut Butter Cookies
The cookies can be stored for up to a month if you freeze them, but I recommend freezing just one cookie at a time and then thawing it right before you are ready to eat it. You could also individually wrap each cookie in plastic wrap.
Can I make ahead these Witch Hat cookies ahead
Yes, you can make them ahead of time. They actually taste better if you do because the flavors develop overnight. I recommend making them up to three days in advance.
What kind of sprinkles should I use for these cookies
I used these Halloween sprinkles. However you can use any type of sprinkles that you have on hand, or that you find in your local supermarkets.
Ingredients for Witch Hat Cookies
- 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 or purple sanding sugar
- 33 Hugs candies or chocolate kisses, unwrapped
How to Make 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 fridge 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.
Tips
- The addition of cornstarch keeps these cookies soft and chewy.
- Peanut buttery, with a nice crunch for the sugar/sprinkles on the outside.
- It is much easier to use the sanding sugar, the sprinkles were tough to get them to stick to the cookie dough, you need to press them in while rolling.
These witch hat cookies are perfect for your Halloween party or to give as a gift. Who doesn’t like cookies with sprinkles? The recipe is easy enough that even the kids can help make them and they taste great! These Witch Hat Cookies have all of the flavors people love: chewy, peanut buttery dough rolled in colorful sprinkles. If you want to try something different this year, these would be an excellent choice for any family gathering or office potluck. You may not need trick-or-treaters because everyone will enjoy these treats just as much! How cute are these!
More Fall Recipes
- Halloween Bread
- Chocolate Pumpkin Mousse Cake
- Pumpkin Pie Pops
- Pumpkin Pull Apart Bread
- Halloween Pancakes
Witch Hat Cookies Video
Witch Hat Cookies
Witch hat cookies are chewy peanut butter cookies, topped a Hershey's kiss. This cookies are festive and perfect for Halloween.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 or purple sanding sugar
- 33 Hugs candies or chocolate kisses unwrapped
Instructions
- Get out and measure your ingredients.
- Line a sheet tray with parchment paper, set aside.
- In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt.
- Stir 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 add butter and sugar.
- Cream the butter with the sugar for 2 minutes.
- Add the egg.
- Mix until combined.
- Add the peanut butter and vanilla extract.
- Mix until combined, scrape down the sides as needed.
- Add the dry mixture to the wet.
- 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 fridge 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.
- Enjoy every bite!
Notes
- The addition of cornstarch keeps these cookies soft and chewy.
- Peanut buttery, with a nice crunch for the sugar/sprinkles on the outside.
- It is much easier to use the sanding sugar, the sprinkles were tough to get them to stick to the cookie dough, you need to press them in while rolling.
Nutrition
Calories: 106kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 12mgSodium: 58mgPotassium: 47mgFiber: 1gSugar: 7gVitamin A: 93IUCalcium: 7mgIron: 1mgTried this recipe?Let us know how it was!
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