Witch Hat Cookies Recipe

Introduction

Witch Hat Cookies are a fun and festive treat perfect for Halloween celebrations. These peanut butter cookies are topped with colorful sprinkles and a chocolate kiss, creating the shape of a whimsical witch’s hat. They’re as delicious as they are adorable, making them a hit with kids and adults alike.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅛ teaspoon fine sea salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• Purple gel food coloring
• Halloween sprinkles or purple sanding sugar
• 33 chocolate kisses or Hugs candies (unwrapped)

Instructions

1. Step 1: Line a sheet tray with parchment paper and set aside. In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined.
2. Step 2: In another large bowl, cream the softened butter with the sugar using an electric hand mixer or stand mixer with the paddle attachment for 2 minutes. Beat in the egg until combined, then add the peanut butter and vanilla extract, mixing well. Scrape down the sides of the bowl as needed.
3. Step 3: Gradually add the dry mixture to the wet ingredients and stir until just combined. Add purple gel food coloring until you reach your desired shade, mixing evenly.
4. Step 4: Use a 1-tablespoon cookie scoop or spoon to portion out dough balls onto the prepared sheet tray, spacing them close but not touching. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
5. Step 5: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Step 6: Place your Halloween sprinkles or purple sanding sugar into a small bowl. Roll each chilled dough ball into a smooth ball, then roll it in the sprinkles/sugar to coat. Arrange cookies 2 inches apart on the baking sheets.
7. Step 7: Bake cookies for 9–11 minutes, until they are puffed and beginning to crack on top. Let them cool on the baking sheet for 5 minutes.
8. Step 8: Press an unwrapped chocolate kiss or Hug candy into the center of each cookie to create the witch hat tip. Place the tray in the freezer for 10 minutes to help the chocolate set without melting.
9. Step 9: Transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.

Tips & Variations

• Use peanut butter with no added sugar or salt to better control the sweetness and flavor balance.
• For a nut-free version, substitute the peanut butter with sunflower seed butter or any other seed butter.
• Try different colored gel food coloring to create hats in a variety of Halloween shades like orange or green.
• If you don’t have chocolate kisses, mini chocolate chips can be pressed in the center instead.

Storage

Store witch hat cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses from melting, place the cookies in a cool, dry place away from direct sunlight. For longer storage, freeze cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure the blend contains xanthan gum or another binder for the best texture.

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add extra texture to the cookies if you like a bit of crunch in your treats. Just substitute it in equal amounts.

Witch Hat Cookies Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

Witch Hat Cookies are festive Halloween treats featuring a soft peanut butter cookie base tinted purple, rolled in colorful sprinkles, and topped with a chocolate kiss to resemble witch hats. These charming cookies combine a tender, flavored dough with crunchy sugar coating and melty chocolate for a delightful seasonal snack.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 33 cookies 1x
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅛ teaspoon fine sea salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• purple gel food coloring, to desired color

Coating and Topping

• Halloween sprinkles or purple sanding sugar
• 33 chocolate kisses (or Hugs candies), unwrapped

Instructions

1. Prep Dry Ingredients: Line a sheet tray with parchment paper. In a large bowl, stir together flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside.
2. Cream Butter and Sugar: Using an electric hand mixer or stand mixer fitted with paddle attachment, beat the softened butter and sugar together on medium speed for about 2 minutes until light and fluffy.
3. Add Egg and Flavorings: Add the egg to the creamed mixture and mix until combined. Then add creamy peanut butter and vanilla extract, mixing thoroughly. Scrape down the bowl sides as needed to ensure even mixing.
4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients bowl and stir until just combined. Add purple gel food coloring a little at a time until you achieve the desired purple hue, stirring well to distribute color evenly.
5. Chill the Dough: Using a 1 tablespoon cookie scoop or by eye, portion scoops of dough onto the prepared sheet tray, spacing them close but not touching. Cover the tray tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to firm up the dough.
6. Preheat Oven: Preheat the oven to 350°F (175°C). Line one or more sheet trays with parchment paper and set aside.
7. Coat Cookies in Sprinkles: Place Halloween sprinkles or sanding sugar into a small bowl. Remove chilled dough from the refrigerator. Roll each dough scoop into a smooth ball, then roll the ball in the sprinkles or sanding sugar to coat completely. Arrange coated cookie dough balls about 2 inches apart on the prepared sheet trays.
8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the cookies are puffed and beginning to crack on top but not browned.
9. Cool and Assemble: Let the cookies cool on the sheet tray for about 5 minutes to set. Then immediately press a chocolate kiss candy into the center of each cookie, gently pushing down so it sticks.
10. Set the Chocolate: Place the tray of cookies with kisses into the freezer for 10 minutes to prevent the chocolate from melting.
11. Final Cooling: After freezing, transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

• Chilling the dough overnight enhances flavor and helps cookies hold their shape during baking.
• Use purple gel food coloring sparingly to avoid affecting dough texture.
• Freezing the assembled cookies prevents the chocolate kisses from melting and maintains the witch hat shape.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a nut-free version, substitute peanut butter with sunflower seed butter.

Keywords: Halloween cookies, witch hat cookies, peanut butter cookies, festive treats, holiday baking, chocolate kisses cookies