Witches Broom Cookies are made with a chewy peanut butter cookie on the bottom of a pretzel rod, topped with semi-sweet chocolate and a peanut butter drizzle! Celebrate the Halloween holidays in true spooky style!
Unleash the magic in your kitchen with these Witches Broom Cookies! Using my favorite Peanut Butter Cookie Recipe that has been loved for generations
This easy recipe is a delightful and creative way to celebrate this spooky time of year and perfect for Halloween Parties or events.
Whether you are hosting a kid’s Halloween party or an adult get-together, these cookies are a hit with all ages.
The creative design brings out the child in everyone, while the rich, savory-sweet taste is balanced perfectly, making them a must-have at any Halloween gathering.
The Witches Broom Cookies are versatile and customizable.
Whether you prefer a different cookie base or white chocolate chips, it’s easy to make these brooms your own!
For more fun Halloween cookie ideas, try my Witches Hat No Bake Cookies, Ghost Nutter Butter No Bake Cookies, Frankenstein Peanut Butter Cup Cookies, and these Sally Stitches Cookies!
Ingredients for Witch's Broomstick Cookies
Wet Ingredients. Butter, Peanut Butter, Vanilla Extract, Egg
Dry Ingredients. All-Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt
Extras. Pretzel Rods, Chocolate Melting Wafer
How to Make Witches Broom Cookies
Make sure to see the printable recipe card below for all the tips, ingredient list, and directions.
- Preheat the oven to 375F degrees. Line two cookie sheets with parchment paper and set them aside.
- In a large mixing bowl, using a hand mixer, cream together softened Butter and Peanut Butter with Granulated Sugar and Brown Sugar.
- Cream ingredients for 2-3 minutes, then scrape down the sides of the bowl to make sure you’re including all the ingredients.
- Add Egg Yolk and Vanilla Extract and continue to cream until light and fluffy.
- Finally, incorporate all-purpose flour and baking soda until combined.
- Using a small size #50 (1 tablespoon), scoop cookie dough and place it on a baking sheet. Place scoops of cookie dough in rows, allowing space between each cookie to spread.
- Insert a pretzel stick into each dough ball. Shape dough into a rounded triangle to form the broom’s base.
- Using the tines of a fork, press hash marks into the cookie dough to look like broom bristles. Dip the tines of a fork into some Granulated Sugar to prevent them from sticking to the cookie dough.
- Bake at 375F Degrees for 7-9 minutes. The edges of the cookies will be set.
- When the cookies are immediately out of the oven, use a small spatula or knife and shape the edges to form more of a triangle shape.
- Place brooms on a wire rack to cool fully.
- Melt the Chocolate Wafers then add the chocolate drizzle over the pretzel rod and top of the cookie for the top part of the witch broom. It should go on top of the bristles where they meet the broom handles. This helps the cookies look like brooms but also strengthens the connection between the cookies and pretzel sticks.
- Melt Peanut Butter Chips and place the mixture in a Ziploc bag. Snip a tiny corner and carefully add peanut butter drizzle in a zig-zag motion on top of the chocolate. Allow the chocolate mixture to cool completely before serving or storing.
FAQs
Absolutely! Feel free to experiment with your favorite cookie dough. Chocolate chip cookie dough or even lemon sugar cookie dough can be great alternatives for a different flavor.
Melting them over low heat or using a microwave in short intervals, stirring in between, will give the best results.
If you’re planning a Hocus Pocus-themed party, then these Witches' Broomsticks fit right in! Make the brooms different colors to match each witch, and serve some other witchy treats for a magical gathering. Try these Witches Hat Crescent Rolls, this Halloween Charcuterie Board, Witch Hat Cookies, and these Halloween Sugar Cookie Bars for a colorful party feast!
Storage & Freezing
Storage: Store these cookies once they have completely cooled and the peanut butter drizzle has set. Put them in an airtight container or Ziploc bag for up to 7 days. Keep them at room temperature in a cool, dry place to maintain their texture and flavor.
Freezing: Witches Broom Cookies freeze well. Place them in a single layer on a parchment paper-lined tray and freeze until solid. Once solid, transfer them to a freezer-safe, airtight container, separating layers with parchment paper to prevent sticking. They’ll last for up to 3 months in the freezer. When ready to serve, simply thaw the cookies at room temperature.
Substitutions & Variations
- Butter. If you only have unsalted butter, add a dash of salt to the cookie dough. You can also use margarine or coconut oil as a substitute for butter if you prefer a dairy-free option.
- Peanut Butter. Almond butter or cashew butter are good alternatives for those with peanut allergies.
- Use another kind of chocolate. White chocolate chips or dark chocolate chips can be used for a different flavor profile. Use different colored candy melts to change the colors of your brooms!
- Use other kinds of chips. Feel free to use butterscotch or white chocolate chips as a substitute.
- Add other toppings. Add other toppings to your brooms to make them unique. A little bit of colored sugar, sprinkles, or crushed nuts can add an extra festive touch!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science; adding too much or too little of any ingredient will alter the recipe. Weighing and measuring dry ingredients correctly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Creativity is Key.
Don’t be afraid to get creative! Experiment with different cookie cutters, toppings, and drizzles to make your Witches Broom Cookies unique.
Yield.
This recipe makes about 20 Witches Brooms Cookies using a #50 cookie scoop (1 tablespoon).
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Witches Brooms recipe?
Let me know what you think of these fun cookies! Tag @bestcookierecipes on social media with a picture of your Halloween treats so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Fun Halloween Recipes
- Halloween Pumpkin Sugar Cookies
- Halloween Sugar Cookie Bars
- Halloween Cookies
- Best Leftover Halloween Candy Bar Cookies
- Acorn Nutter Butter Cookies
- Gideon’s Bakehouse Frankenstein Cookies
Witches Broomstick Cookies
Ingredients
- ¼ cup Butter Softened
- ¼ cup Peanut Butter
- ¼ cup Granulated Sugar 50g
- ¼ cup Brown Sugar 52g
- 1 Egg Yolk
- ½ teaspoon Vanilla Extract
- ½ cup All Purpose Flour Plus 1 tablespoon, 75g
- ½ teaspoon Baking Soda
- 20 Pretzel Rods
- ½ cup Chocolate Melting Wafer
- 2 tablespoons Peanut Butter Chips
Instructions
- Preheat Oven to 375F degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl using a hand mixer cream together softened Butter and Peanut Butter with Granulated Sugar and Brown Sugar.
- Cream ingredients for 2-3 minutes. Scrape down the sides of the bowl to make sure you’re including all the ingredients.
- Add Egg Yolk and Vanilla Extract and continue to cream until light and fluffy.
- Mix in All-Purpose Flour and Baking Soda until combined.
- Using a small size #50 (1 tablespoon) scoop cookie dough and place it on a baking sheet.
- Place the Pretzel Rod into the cookie dough and shape the dough into a rounded triangle.
- Using the tines of a fork, press hash marks into the cookie dough. Dip the tines of a fork into some Granulated Sugar to prevent sticking.
- Place scoops of cookie dough in rows allowing space between for cookies to spread.
- Bake at 375F Degrees for 7-9 minutes. The edges of the cookies will be set.
- Immediately out of the oven, use a small spatula or knife and shape the edges to form more of a triangle shape.
- Allow the cookies to fully cool on a wire rack.
- Melt the Chocolate Wafers and add the chocolate drizzle over the pretzel rod and top of the cookie for the top part of the witch broom.
- Melt Peanut Butter Chips and place the mixture in a ziploc bag. Snip a tiny corner and carefully add peanut butter drizzle in a zig-zag motion on top of the chocolate. Allow the chocolate mixture to cool completely before serving or storing.
Notes
- Yield: This recipe makes about 20 Witches Brooms Cookies using a #60 cookie scoop (1 tablespoon).
- Pretzels: Break Pretzel Rods in half or use Pretzel Twist sticks.
Storage
- Storage: Store these cookies once they have completely cooled and the peanut butter drizzle has set. Put them in an airtight container or Ziploc bag for up to 7 days. Keep them at room temperature in a cool, dry place to maintain their texture and flavor.
- Freezing: Witches Broom Cookies freeze well. Place them in a single layer on a parchment paper-lined tray and freeze until solid. Once solid, transfer them to a freezer-safe, airtight container, separating layers with parchment paper to prevent sticking. They’ll last for up to 3 months in the freezer. When ready to serve, simply thaw the cookies at room temperature.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Angie | Big Bears Wife
These are Halloween perfection! They look perfect!
Hezzi-D
These are so fun! What a great Halloween cookie.
Karen's Kitchen Stories
These are super cute!
Jolene
I love a sweet and salty treat! Such a fun idea.
Carol Smith
Allergic to nuts what can I replace the peanut butter with
Rebecca Johnston
Hi Carol, Try using my Vanilla Cookie recipe instead. It would be taste and just as cute!