Witch Hat Cookies Recipe

Introduction

Witch Hat Cookies are a fun and festive treat perfect for Halloween celebrations. These peanut butter cookies are tinted purple and topped with chocolate kisses to resemble spooky witch hats. They’re easy to make and sure to delight both 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. Set this dry mixture aside.
2. Step 2: In a separate large bowl, cream the softened butter and sugar together using an electric hand mixer or stand mixer paddle attachment for about 2 minutes. Add the egg and mix until just combined.
3. Step 3: Mix in the peanut butter and vanilla extract until fully incorporated, scraping the sides of the bowl as needed.
4. Step 4: Gradually add the dry ingredients to the wet mixture and stir until combined. Add purple gel food coloring a little at a time until you reach the desired color. Stir by hand to ensure even distribution.
5. Step 5: Using a 1 tablespoon cookie scoop or by eye, place scoops of dough on the prepared sheet tray, spacing them close but not touching. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
6. Step 6: Preheat the oven to 350°F (175°C). Line new sheet trays with parchment paper.
7. Step 7: Roll each chilled dough scoop into a ball, then roll it in Halloween sprinkles or purple sanding sugar. Place the cookies about 2 inches apart on the baking trays.
8. Step 8: Bake for 9–11 minutes until the cookies are puffed and start to crack. Remove from the oven and let them cool on the sheet tray for 5 minutes.
9. Step 9: Press a chocolate kiss or unwrapped Hug candy into the center of each cookie so it sticks. Place the tray in the freezer for 10 minutes to prevent the chocolate from melting. Transfer the cookies to a wire rack to cool completely.

Tips & Variations

• Use natural or artificial purple food coloring depending on your preference; adjust the amount to get the perfect witchy hue.
• Substitute creamy peanut butter with almond butter for a different nutty flavor.
• For a nut-free version, replace peanut butter with sunflower seed butter and omit nuts in the sprinkles.
• Try different colored sanding sugars or sprinkles to create variety in your witch hats.
• Chilling the dough overnight enhances flavor and makes the cookies easier to shape.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kiss intact, avoid storing in warm or humid places. These cookies can also be frozen for up to 3 months; thaw them 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 that includes xanthan gum. Make sure the blend is suitable for baking to maintain texture.

What can I use instead of chocolate kisses?

If you don’t have chocolate kisses, small chocolate candies or mini chocolate chips pressed into the cookie centers work well as a substitute. Just make sure they adhere properly to resemble the hat tip.

Witch Hat Cookies Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

These Witch Hat Cookies are a fun and festive Halloween treat featuring soft peanut butter cookies colored purple, rolled in sprinkles or sanding sugar, and topped with a melting chocolate kiss to resemble a witch’s hat. They combine classic flavors with a whimsical presentation, perfect for holiday parties and trick-or-treaters.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 33 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ Cup 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 (amount as needed)

For Decorating

• Halloween sprinkles or purple sanding sugar (enough to coat cookies)
• 33 Chocolate kisses (or Hugs candies, unwrapped)

Instructions

1. Prepare Dry Ingredients: Line a sheet tray with parchment paper and set aside. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt until fully combined. Set this mixture aside.
2. Cream Butter and Sugar: Using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat the softened unsalted butter with granulated sugar for about 2 minutes until the mixture is light and fluffy.
3. Add Wet Ingredients: Add the large egg to the creamed butter and sugar, mixing until incorporated. Then add the creamy peanut butter and vanilla extract, mixing again until smooth and combined. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and stir until fully integrated. Add purple gel food coloring a little at a time, mixing well after each addition until you achieve the desired violet shade. Stir by hand for even color distribution.
5. Chill the Dough: Use a 1-tablespoon cookie scoop or measure approximate spoonfuls of dough and place them on the prepared sheet tray, leaving space between each ball. Cover the tray with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to chill the dough thoroughly.
6. Preheat Oven and Prepare to Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper and set aside.
7. Shape Cookies: Place Halloween sprinkles or purple sanding sugar into a small bowl. Roll each chilled dough ball into a smooth sphere, then roll the cookie dough balls in the sprinkles or sanding sugar until evenly coated. Arrange the cookies on the parchment-lined baking sheets at least 2 inches apart.
8. Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, until they puff up and start to crack on top.
9. Cool and Add Chocolate Topping: Let the cookies rest on the baking sheet for 5 minutes after baking. Press a chocolate kiss or unwrapped Hug in the center of each cookie while warm so it sticks, creating the witch hat peak. Immediately transfer the tray to the freezer for 10 minutes to set the chocolate and prevent melting.
10. Finish Cooling: After chilling, transfer the cookies to a wire rack to cool completely. Repeat the baking and topping process with any remaining dough.

Notes

• Chilling the dough is essential for maintaining shape and achieving the best texture.
• You can substitute Hershey’s Kisses with unwrapped Hugs candies for a slightly different chocolate flavor.
• Use gel food coloring for vibrant colors without altering dough consistency.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing after placing the chocolate on top prevents melting and maintains the hat shape.

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