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Witches Hats

  • Prep Time: 1 hour
  • Cook Time: 8 - 10 minutes
  • Servings: 12
  • Course: Dessert

These festive treats are not only cute, but absolutely delicious (especially if you love chocolate).

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Use Reynolds® Parchment Paper to bake perfect the cookies — and while decorating so the mess stays on the paper, not on your counter!


  • 1 chocolate-based cake mix
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 3 1/2 cups chocolate chips or chunks
  • 1/3 cup milk
  • 3 Tbsp butter
  • 12 sugar ice cream cones
  • 2 cups chocolate candies
  • Reynolds® Parchment Paper 


Step 1

Preheat oven to 350 degrees F. Line 2 cookie sheets with Reynolds® Parchment Paper. Set aside.

Step 2

In a bowl stir together the cake mix, oil and egg until combined.

Step 3

Drop dough by rounded tablespoon 3 inches apart on lined cookie sheets. Bake cookies for about 8-10 minutes. Remove from oven and let sit for 5 minutes. Carefully transfer the parchment paper onto a cooling rack. Let cookies cool completely.

Step 4

In a saucepan, combine the chocolate chips, milk and butter. Cook over medium-low heat stirring constantly until chocolate is melted and mixture is smooth. Cool to room temperature.

Step 5

On the top of each cookie, frost the center portion with 1-1/2 tablespoon chocolate mixture (this will help hold the cone in place once each cone is placed on top of each cookie).

Step 6

Frost cones leaving one inch at tip unfrosted. Holding frosted cone by tip, fill each with 1 tablespoon of chocolate candies. Center the filled cone on top of frosted cookie to form hat. Turn over and place each hat on baking sheet lined with Reynolds® Parchment Paper. Repeat until all cookies and cones are used. Finish frosting the tops of the cones. Decorate with remaining chocolate candies, using chocolate mixture to adhere them.

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