Introduction

Witch Hat Cookies are a fun and festive treat perfect for Halloween celebrations. These peanut butter cookies are tinted purple, adorned with sprinkles, and topped with a chocolate kiss to create a charming witch hat design. They’re easy to make and delightful to eat, sure to be a hit with both kids and adults.

A vibrant purple cookie with a soft, cracked texture rests on a purple cloth. The cookie is topped with a white chocolate piece that has smooth brown stripes swirling around it in a cone shape, placed in the center. Around the white chocolate piece, there are small round sprinkles in bright green, orange, black, and purple colors, scattered mostly on the top of the cookie. In the background, there is another similar cookie and a blurry purple drink on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 sea salt until fully combined.
Step 2: In another large bowl, use an electric hand mixer or stand mixer with a paddle attachment to cream the softened butter and sugar for about 2 minutes.
Step 3: Add the egg to the creamed mixture and mix until combined. Then add the peanut butter and vanilla extract, mixing again until smooth. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Add purple gel food coloring little by little, mixing by hand to evenly distribute the color until you achieve your desired shade.
Step 5: Using a 1-tablespoon cookie scoop or by hand, portion the dough into balls and place them close together but not touching on the prepared sheet tray. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
Step 6: Preheat your oven to 350°F (175°C). Line new sheet trays with parchment paper.
Step 7: Place sprinkles or sanding sugar in a small bowl. Roll each chilled dough ball in the sprinkles, then place them about 2 inches apart on the parchment-lined trays.
Step 8: Bake for 9 to 11 minutes, until the cookies have puffed up and begin to crack on the surface.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes. Quickly place a chocolate kiss in the center of each cookie and gently press down to adhere.
Step 10: Put the tray with decorated cookies in the freezer for 10 minutes to prevent the chocolate from melting. After chilling, transfer the cookies to a wire rack to cool completely while you bake the remaining dough.

Tips & Variations

For a nut-free option, substitute the peanut butter with sunflower seed butter or cream cheese.
Use different food coloring shades to create a variety of witch hat colors.
Swap the chocolate kisses for mini chocolate chips or candy eyeballs for a fun twist.
Chilling the dough overnight enhances flavor and makes handling easier.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses firm, it’s best not to refrigerate for extended periods. Reheat cookies briefly in the microwave if desired, but avoid melting the chocolate topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be different. Creamy peanut butter helps keep the dough smooth and consistent, while crunchy peanut butter adds bits of crunch to the cookies.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which prevents spreading during baking and helps the cookies keep their shape. It also enhances the flavors and improves texture.

Witch Hat Cookies Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Witch Hat Cookies are a fun and festive Halloween treat featuring soft, peanut butter-flavored cookies coated in purple sanding sugar or sprinkles and topped with melty chocolate kisses. These adorable hat-shaped cookies are perfect for parties or holiday celebrations with their vibrant color and rich flavors.

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

Ingredients

Scale

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, amount as desired

Toppings

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

Instructions

Prepare Dry Ingredients: 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 evenly combined. Set aside.
Cream Butter and Sugar: Using an electric hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter with the granulated sugar for about 2 minutes until light and fluffy. This step ensures the cookies will have a tender texture.
Incorporate Wet Ingredients: Add the egg to the creamed mixture and mix until fully combined. Then add the peanut butter and vanilla extract, mixing thoroughly. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients and stir until just combined. Add purple gel food coloring little by little, mixing by hand to ensure an even distribution of color, until you achieve your desired shade of violet.
Chill the Dough: Using a 1 tablespoon cookie scoop or by eyeballing, portion scoops of dough onto the prepared sheet tray, spacing them close but not touching. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to firm up the dough for easier handling.
Preheat Oven and Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C). Line one or two sheet trays with parchment paper.
Shape and Coat Cookies: Place the sprinkles or purple sanding sugar into a small bowl. Roll each chilled dough scoop into a ball, then roll it in the sprinkles or sanding sugar to fully coat. Arrange the coated cookie balls on the prepared sheet trays about 2 inches apart to allow room for spreading.
Bake Cookies: Bake the cookies for 9 to 11 minutes, or until they have puffed up and show small cracks on the surface. The edges should be set but the center still soft.
Cool and Top Cookies: Let the cookies cool on the baking sheet for 5 minutes. Then, press an unwrapped chocolate kiss gently into the center of each warm cookie. To prevent the chocolates from melting, place the tray directly into the freezer for 10 minutes.
Finish and Serve: Transfer the cooled and topped cookies to a wire rack to cool completely. Repeat the baking and topping process with any remaining dough. Serve as festive Halloween treats or store in an airtight container for up to a week.

Notes

Chilling the dough overnight helps intensify flavors and makes the dough easier to handle and shape.
Adjust the amount of purple food coloring to achieve your preferred intensity of color.
If you prefer a nut-free version, substitute the peanut butter for sunflower seed butter.
Cookies can be stored in an airtight container at room temperature for about 5 days or frozen for longer storage.
Press the chocolate kiss gently into the cookie to avoid cracking the cookie surface.

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