Home / Recipes / Witch's Hat Cookies

Back to Recipes

Witch's Hat Cookies Recipe

Witch's Hat Cookies


  • 50 to 60 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates or HERSHEY'S KISSES Brand Milk Chocolates
  • 1 package (18.4 oz.) original supreme brownie mix with HERSHEY'S Syrup pouch
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 egg
  • About 1 cup chocolate frosting (homemade or ready-to-spread)
  • 1 tube Black decorator's frosting
  • 1 tube Yellow or white decorator's frosting(optional)


  1. Place about 10 wrapped chocolates in freezer. Heat oven to 350 F. Line cookie sheet with parchment paper or grease and flour.

  2. Stir brownie mix, pouch of syrup, cocoa, water, oil and egg in medium bowl until well blended. Drop by scant teaspoons onto prepared sheet.

  3. Bake 8 minutes or until set. Cool 1 minute. Use wrapped frozen chocolate piece to press indentation into each cookie, replacing with new frozen piece as chocolate softens. Remove cookies from sheet to wire rack. Cool completely.

  4. Remove wrappers from chocolates. Pipe chocolate frosting into cookie indentation; gently place chocolate piece on frosting so that frosting does not spread out beneath candy. Pipe black decorator's frosting around base of chocolate piece to form hat ribbon. Pipe bow at back of hat and decorate with dot of yellow frosting, if desired. About 4 dozen cookies.