Name: Best Witch Hat Halloween Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp cornstarch; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/8 tsp fine sea salt; 1/2 cup unsalted butter, softened; 1 cup white sugar; 1 large egg; 3/4 cup smooth peanut butter; 1 tsp vanilla extract; Purple gel food coloring; Halloween sprinkles or purple sanding sugar; 33 chocolate kisses or hugs candies, unwrapped

Ingredients

1 1/2 cups all-purpose flour

2 tsp cornstarch

1/2 tsp baking soda

1/4 tsp baking powder

1/8 tsp fine sea salt

1/2 cup unsalted butter, softened

1 cup white sugar

1 large egg

3/4 cup smooth peanut butter

1 tsp 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, whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt until evenly combined. Set aside.

Step 2: In a separate large bowl, cream the softened butter and white sugar with an electric mixer for about 2 minutes until light and fluffy. Mix in the egg until fully incorporated, then add the peanut butter and vanilla extract, mixing well and scraping down the bowl as needed.

Step 3: Add the dry ingredients to the wet mixture and stir until a uniform dough forms. Gradually add purple gel food coloring, mixing well until the desired shade is reached. Finish mixing by hand to ensure even color without streaks.

Step 4: Using a 1-tablespoon scoop, portion dough into mounds and place them close but not touching on the parchment-lined sheet tray. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best texture.

Step 5: Preheat oven to 350°F (175°C) and prepare new parchment-lined baking trays. Place Halloween sprinkles or purple sanding sugar in a small bowl. Roll each chilled dough mound into a smooth ball, then coat thoroughly in the sprinkles or sugar.

Step 6: Arrange the coated dough balls on the prepared trays, spacing them 2 inches apart. Bake for 9–11 minutes until puffed and starting to crack, aiming to slightly underbake for a soft center.

Step 7: Let cookies cool on the tray for 5 minutes. While warm, gently press a chocolate kiss or hug into the center of each cookie until it sticks. Immediately transfer the tray to the freezer for 10 minutes to keep the chocolate from melting.

Step 8: After chilling, transfer the cookies to a wire rack to finish cooling. Repeat baking with remaining dough.

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter or cream cheese.

Chilling the dough is crucial to prevent spreading and achieve thick, soft cookies.

Try different colored gel food coloring to create a variety of festive hats for themed parties.

Use different Halloween-themed sprinkles to add texture and extra visual appeal.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep cookies soft. For longer storage, freeze baked cookies without the chocolate kisses for up to 3 months; add chocolates after thawing. Reheat frozen cookies briefly in a warm oven to refresh texture.

FAQs

Can I make these cookies gluten-free?

Yes, replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum for best texture.

Why do I need to chill the dough before baking?

Chilling firm ups the dough, preventing the cookies from spreading too much in the oven, which helps them keep their thick, hat-like shape and ensures a soft, tender interior.