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Witch Hat Cookies Recipe

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4.3 from 15 reviews

Witch Hat Cookies are a festive and fun Halloween treat inspired by Peanut Butter Blossom Cookies. These colorful, easy-to-make cookies feature a soft peanut butter base tinted purple, coated in sprinkles or sanding sugar, and topped with a Hershey’s Hug or Kiss, perfect for any spooky celebration.

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

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • purple gel food coloring (as needed)

For Decoration

  • Halloween colored sprinkles or purple sanding sugar
  • 33 Hershey’s Hugs or Hershey’s Kisses, unwrapped

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together for about 2 minutes until fluffy and smooth.
  3. Add Egg: Beat in one large egg until fully incorporated, ensuring the mixture is smooth.
  4. Incorporate Peanut Butter and Vanilla: Add the creamy peanut butter and vanilla extract to the wet mixture and mix until combined, scraping down the sides of the bowl as necessary.
  5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring until the dough is thoroughly mixed without overworking.
  6. Add Color: Stir in purple gel food coloring a small amount at a time until you achieve the desired vibrant purple hue, mixing well for even color distribution.
  7. Chill Dough: Using a 1 tablespoon cookie scoop or by eye, portion out scoops of dough onto a parchment-lined baking sheet, placing them close but not touching. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to firm up the dough.
  8. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
  9. Coat Cookies: Place your Halloween sprinkles or purple sanding sugar in a small bowl. Roll each chilled dough ball in the sprinkles or sanding sugar until fully coated.
  10. Arrange and Bake: Place the coated dough balls 2 inches apart on a parchment-lined baking sheet. Bake only one sheet at a time for 9 to 11 minutes, or until cookies are puffed up and beginning to crack on top.
  11. Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes. Then, gently press one unwrapped Hershey’s Hug or Kiss into the center of each cookie until it adheres.
  12. Set Chocolate: Transfer the baking sheet directly into the freezer for 10 minutes to prevent the chocolate from melting and help it set firmly.
  13. Finish Cooling: After chilling, move the cookies to a wire rack to cool completely while you bake remaining batches.

Notes

  • Chilling the dough is essential for the best texture and to help the cookies keep their shape during baking.
  • Using purple gel food coloring gives the cookies a vibrant Halloween look, but you can adjust color as desired.
  • Freeze the cookies lightly after adding the chocolate to prevent melting and maintain the hat shape.
  • Only bake one tray at a time to ensure even baking and proper heat circulation in the oven.
  • Storing cookies in an airtight container will keep them fresh for up to 5 days.

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