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These Halloween Witch Hat Cookies are the perfect dessert recipe for Halloween! They are both spooky (in a totally adorable way), super delicious, and great Halloween cookies to make with kids (big or small).

Halloween Witch Hat Cookies

These Halloween Witch Hat Cookies are the perfect dessert recipe for Halloween! They are both spooky (in a totally adorable way), super delicious, and great Halloween cookies to make with kids (big or small).
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 35 mins
Servings 33 cookies

Ingredients
  

  • 1 & 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 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
 

  • Line a sheet pan with parchment paper, set aside. In a large mixing bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined, then set aside.
  • In a large mixing bowl with an electric hand mixer or in the bowl 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 purple-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, 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, overnight is best.
  • Preheat the oven to 350°F. Line sheet pans 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.

Notes

The addition of cornstarch keeps these cookies very 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 are the sprinkles I use:
https://www.amazon.com/dp/B08BXJYRWT?psc=1&ref=ppx_yo2_dt_b_product_details
 
This is the sanding sugar I used:
https://www.amazon.com/Wilton-Purple-Sprinkles-3-25-oz/dp/B0000AE5ZD/
 
Gel food coloring I used in shade violet, about ½ of a container was used to achieve the purple color:
https://www.amazon.com/Wilton-Icing-Colors-8-Count/dp/B0000CFMU7/
Tried this recipe?Let us know how it was!