Witch Hat Cookies
Fun and festive purple peanut butter cookies topped with Hershey's Hugs and colorful sprinkles, perfect for Halloween!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Refrigerator
Ingredients
- 1½ 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
- 33 Hershey’s Hugs candies (unwrapped)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add in the egg, peanut butter, and vanilla extract, mixing until combined.
- Gradually mix in the dry ingredients until the dough comes together.
- Add purple gel food coloring until you reach the desired shade.
- Using a cookie scoop, place dough balls on the prepared baking sheet. Chill covered in the fridge for at least 2 hours.
- After chilling, roll each dough ball in purple sanding sugar and Halloween sprinkles until fully coated.
- Bake for 9 to 11 minutes until they puff up and crack on the surface.
- Press a Hershey’s Hug into the center of each warm cookie and freeze for 10 minutes to set.
- Transfer cookies to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 5 days; freeze for longer storage.