Witch's Hat Cookies

Witch's Hat Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/4 cup water
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tube Yellow or white decorator's frosting (optional)
  • 1 package original supreme brownie mix with HERSHEY'S Syrup pouch (18.4 oz.)
  • 50 to 60 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates or HERSHEY'S KISSES Brand Milk Chocolates
  • 1/4 cup vegetable oil
  • 1 tube Black decorator's frosting
  • 1 egg
  • About 1 cup chocolate frosting (homemade or ready-to-spread)

Directions

  • 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.

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