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Witch Finger Cookies

Category: Sweets
Best for: Baking

We turned our Chewy Peanut Butter Cookies into Witch Fingers! They are spooky and delicious!

Use a sliced almond for the fingernail, and if you wish add some jam to the ends for “blood” to make them EXTRA spooky.

Caution: Don’t send these cookies to preschool with your kid. When I was in preschool, my mom slaved over a version of these cookies. They looked amazingly spooky, and she sent them to school on Halloween with me… well….. they were too spooky for the teachers, and they chose not to bring them out and serve.  LOL!  We still laugh about it to this day!

These cookies are traditionally made with a shortbread cookie, but our family loves peanut butter, so I wanted to try with this recipe! They turned out great! A few tips:

  • I typically use half of the prepared dough for regular cookies and the remaining half for witch fingers.
  • Your cookies will widen drastically. When forming the dough into fingers, make sure they are long about the length of your own finger,  but only 1/4 of the width. Do one or two tests before baking the whole batch.
1 cup

Smooth peanut butter (Kraft or Jiff)

2/3 cup

Brown sugar

1/2 cup

White granulated sugar



1 tsp

Vanilla extract

1/2 tsp

Baking powder

1/2 tsp

Baking soda

3/4 cup plus 2 Tbsp

All purpose Flour

White granulated sugar, for topping dough

  1. Preheat oven to 350. In the bowl of a stand mixer add the butter and peanut butter and whip until smooth. Add in the sugars and cream until smooth, approximately 1 – 2 minutes.

  2. Next, add the egg and vanilla and beat until well combined. 
  3. In a separate bowl, whisk together the flour, baking soda and baking powder. Add to the wet ingredients and beat until combined.  
  4. Form the wich fingers by taking approximately half a tablespoon and forming a finger shape. The dough finger should be about the same length as your own, but only 1/4 as wide. (You must leave room for the dough to expand) leave the knuckle slightly wider and use a butter knife to make imprints for the knuckle wrinkles. 
    Take a sliced almond and use it for fingernails. Press slightly into the dough so it holds.
    Test your dough shape by baking just one finger to start with.
  5. Bake at 350 degrees for 4 to 5 minutes. When you take the cookies out of the oven you want to immediately correct the shape with the back of a spoon. Push the sides in so your finger is better shaped, leaving the knuckle slightly wider. 
    Allow to cool on the pan until cookies are cooled and set, then transfer to a wire rack.
  6. If desired, use jam to make your cookies extra spooky. Add jam to the ends of the fingers and nail beds.

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