Witch Hat Cookies Recipes

WITCHES' HATS

Witches' Hats image

A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.

Provided by jazzchick

Categories Desserts Chocolate Dessert Recipes Milk Chocolate

Time 1h

Yield 32

Number Of Ingredients 4

Ingredients

2 (16 ounce) packages fudge stripe cookies
¼ cup honey, or as needed
1 (9 ounce) bag milk chocolate candy kisses, unwrapped
1 (4.5 ounce) tube decorating gel

Steps:

Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g

EASY WITCH HAT COOKIES

Easy Witch Hat Cookies image

Whip up some kitchen fun with the kids! Bake up these wacky Halloween treats!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 48

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 cup Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ neon gel food colors (orange, purple and green)
Assorted candy sprinkles, if desired
48 Hershey'sKisses™ Brand milk chocolates, unwrapped

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off tip of each bag to make 1/4-inch opening.
Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g

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