Print

Easy Witch Hat Cookies: Chocolate Peanut Butter Cones

witch hat cookies - featured image
Print Recipe

These easy witch hat cookies are made with sugar cones, creamy peanut butter filling, and a chocolate coating. They are quick to assemble, require no baking, and are perfect for Halloween parties or spooky movie nights.

Ingredients

Scale
  • 12 sugar cones (flat-bottomed)
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (130g) creamy peanut butter (not natural or oily)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup Halloween-themed sprinkles (orange and black)
  • 12 pretzel sticks
  • 1 teaspoon coconut oil or shortening (optional, for thinning chocolate)

Instructions

  1. Make the peanut butter filling: In a medium bowl, combine softened butter, creamy peanut butter, powdered sugar, and vanilla extract. Stir until smooth and fully combined. The mixture should be thick but spreadable—like soft cookie dough. If too dry, add a teaspoon of milk; if too wet, add a tablespoon more powdered sugar.
  2. Fill the cones: Take each sugar cone and use an offset spatula or small knife to spread about 1 tablespoon of the peanut butter mixture inside, pushing it all the way to the tip. Leave about ½ inch at the open end. Place filled cones upright on a parchment-lined baking sheet (use a small shot glass or egg cup to hold them steady).
  3. Chill the filled cones: Refrigerate the baking sheet for at least 15 minutes to firm up the filling. This can be done a day ahead.
  4. Melt the chocolate: In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring between each, until smooth and fully melted. Do not overheat.
  5. Dip the cones: Working one at a time, hold each chilled cone by the wide open end and dip the pointed tip into the melted chocolate, submerging about 1 inch deep. Lift out and let excess drip back into the bowl. Place each dipped cone on a wire rack set over a baking sheet.
  6. Add the brim: While the chocolate is still wet, use a small spoon to drizzle a ring of chocolate around the open edge of the cone to create the brim. Let it drip slightly for a rustic look.
  7. Attach the stem: Before the brim chocolate sets, gently press a pretzel stick into the top of the cone tip. Break pretzel sticks in half if too long.
  8. Decorate: While the chocolate is still wet, sprinkle Halloween sprinkles over the hat and brim. Use tweezers for precise placement if desired.
  9. Set the chocolate: Let the cookies sit at room temperature until the chocolate is fully set, about 20 minutes. Do not refrigerate at this stage.
  10. Serve or store: Once set, arrange on a platter with hats pointing up. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

Keep the filling cold to prevent oozing during dipping. Thin chocolate with coconut oil if needed. Work in small batches, keeping remaining cones in the fridge. For a thicker chocolate shell, double dip after first coat sets for 5 minutes. The flavors develop over time—day-old cookies taste even better.

Nutrition

Keywords: witch hat cookies, Halloween cookies, chocolate peanut butter cones, no-bake Halloween treats, easy Halloween dessert

Find it online: https://elaraeats.com/easy-witch-hat-cookies-chocolate-peanut-butter-cones/