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Witch Hat Cookies Recipe

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★★★★★

4.5 from 84 reviews

Witch Hat Cookies are festive Halloween treats featuring a peanut butter-infused cookie base, tinted purple for a spooky effect, and topped with chocolate kisses to resemble witch hats. With a crunchy sprinkle coating and rich peanut butter flavor, these cookies are perfect for holiday parties and trick-or-treat celebrations.

Ingredients

Scale

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

Additional Ingredients

  • Purple gel food coloring
  • Halloween sprinkles or purple sanding sugar
  • 33 Chocolate kisses (or Hugs candies, unwrapped)

Instructions

  1. Prepare Dry Mixture: 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, then set aside.
  2. Cream Butter and Sugar: Using an electric hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter and granulated sugar together for 2 minutes until light and fluffy. Add the large egg and mix until fully incorporated.
  3. Add Peanut Butter and Flavoring: Mix in the creamy peanut butter and vanilla extract until the mixture is smooth and uniform. Scrape the sides of the bowl as needed to ensure all ingredients are fully combined.
  4. Combine Wet and Dry Ingredients and Color: Gradually add the dry flour mixture to the wet ingredients, stirring until the dough comes together evenly. Add purple gel food coloring to the dough, mixing by hand thoroughly to achieve an even violet hue throughout.
  5. Chill the Dough: Using a 1 tablespoon cookie scoop or by eye, portion out scoops of dough onto the prepared sheet tray, spacing them close but not touching. Cover with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight, to firm up.
  6. Preheat Oven and Prepare Baking Tray: Preheat your oven to 350°F (175°C). Line sheet trays with parchment paper and set aside.
  7. Shape and Coat Cookies: Place Halloween sprinkles or purple sanding sugar into a small bowl. Roll the chilled cookie dough balls in the sprinkles or sanding sugar until evenly coated. Arrange the coated dough balls on the baking sheets spaced about 2 inches apart.
  8. Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookies puff up and begin to crack on the surface.
  9. Cool and Add Chocolate Topping: Let the cookies cool for 5 minutes on the baking sheet. Press an unwrapped chocolate kiss or hug candy firmly into the center of each cookie to resemble a witch’s hat.
  10. Set the Chocolate: Place the tray of cookies directly into the freezer for 10 minutes so the chocolate topping hardens and will not melt.

Notes

  • For best flavor and texture, chill the dough overnight before baking.
  • Use purple gel food coloring sparingly to avoid altering the dough consistency.
  • Ensure cookies are spaced well apart on the baking sheet to allow for spreading.
  • Substitute chocolate kisses with any similarly shaped chocolate candies if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Halloween cookies, witch hat cookies, peanut butter cookies, chocolate kiss cookies, festive cookie recipe, seasonal treats

Find it online: https://stirringwithstella.com/witch-hat-cookies-recipe/