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Best Witch Hat Halloween Cookies Recipe

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★★★★★

4.6 from 95 reviews

Celebrate Halloween with these whimsical Best Witch Hat Halloween Cookies, featuring soft, peanut butter-flavored purple cookies decorated with festive sprinkles and topped with chocolate kisses for a fun and spooky treat perfect for parties or festive gatherings.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 3/4 cup smooth peanut butter
  • 1 tsp 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 Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: In a separate large bowl, use an electric hand mixer or stand mixer paddle attachment to cream softened unsalted butter and white sugar together for 2 minutes until light and fluffy. Then mix in the large egg until fully incorporated.
  3. Add Peanut Butter and Vanilla: Add the smooth peanut butter and vanilla extract to the wet mixture, mixing thoroughly and scraping down the sides of the bowl as needed to ensure a uniform blend.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until a uniform dough forms. Incorporate purple gel food coloring little by little, mixing until the dough reaches the desired shade, finishing by hand to avoid streaks for an even purple color.
  5. Chill the Dough: Using a 1-tablespoon cookie scoop, portion dough into mounds and place them close together on a parchment-lined sheet tray. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to ensure thick cookies that do not spread.
  6. Preheat and Prepare for Baking: Preheat oven to 350°F (175°C). Line new sheet trays with parchment paper. Place Halloween sprinkles or purple sanding sugar in a small bowl.
  7. Coat and Bake Cookies: Roll each chilled dough mound into a smooth ball, then roll in sprinkles or sanding sugar to coat completely. Arrange the coated balls 2 inches apart on the prepared trays. Bake for 9–11 minutes until puffy and beginning to crack, slightly underbaking for a soft interior.
  8. Cool and Decorate: Allow cookies to cool on the sheet tray for 5 minutes. While warm, gently press an unwrapped chocolate kiss or Hug candy into the center of each cookie until it sticks.
  9. Freeze to Set: Immediately transfer the tray to the freezer for 10 minutes to prevent the chocolate from melting due to residual heat.
  10. Final Cooling: After freezer chilling, transfer cookies to a wire rack to finish cooling. Repeat baking with remaining dough as needed.

Notes

  • Chilling the dough is essential to prevent cookies from spreading and to achieve a thick texture.
  • Slightly underbake the cookies for a soft and chewy center; they will continue to firm up as they cool.
  • Use gel food coloring for more vibrant color without altering dough consistency.
  • Press the chocolate candy into the warm cookies gently to avoid cracking.
  • Freezing after baking helps maintain the shape and prevents melting of the chocolate toppings.

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

Find it online: https://thefoodrecipe.com/best-witch-hat-halloween-cookies-recipe/