Description
Delightfully festive Witch Hat Cookies featuring a peanut butter cookie base topped with a melting chocolate wafer brim, a chocolate kiss hat top, and colorful creamy frosting perfect for Halloween celebrations.
Ingredients
Scale
Cookies
- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar, plus more for rolling cookies in
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 30 chocolate melting wafers
Frosting
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 ¼ cups (150 g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1-2 Tablespoons heavy cream or whole milk, room temperature
- Gel food coloring (orange, purple, green)
Decoration
- 30 chocolate kisses, unwrapped
- Sprinkles
Instructions
- Prepare Dry Ingredients: Preheat your oven to 375º F and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside.
- Mix Cookie Dough: In the bowl of a stand mixer or using a hand mixer, combine granulated sugar, brown sugar, unsalted butter, and creamy peanut butter. Beat on medium speed until fluffy, about 2 minutes, scraping down the bowl as needed. Add the egg and vanilla extract, and beat until fully incorporated, about 30 seconds.
- Combine Dry and Wet Ingredients: Lower the mixer speed and gradually add the flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
- Shape and Bake Cookies: Scoop a tablespoon of dough and roll into 1-inch balls. Roll each ball in additional granulated sugar and place them 1 ½ inches apart on the prepared baking sheet. Gently press the balls slightly flat. Bake for 10 minutes, or until the cookies are light golden brown.
- Add Chocolate Wafer Brims: Remove cookies from the oven and immediately press a chocolate melting wafer on top of each cookie. Let the wafer melt from residual heat, then use the back of a spoon to spread it wider than the base of the chocolate kiss. Transfer cookies to a wire rack to cool and allow chocolate to harden.
- Prepare Frosting: In a clean mixing bowl, beat unsalted butter with a mixer fitted with the paddle attachment until creamy, about 2 minutes. Gradually add sifted confectioners’ sugar on low speed until fully combined. Increase speed to medium, then add vanilla extract, 1 tablespoon of heavy cream or milk, and a pinch of salt. Mix until smooth, adding an additional tablespoon of cream for thinner consistency or more sugar for thicker frosting.
- Color the Frosting: Divide the frosting equally into separate bowls and mix in gel food coloring (orange, purple, green) to each until desired shade is reached.
- Decorate Cookies: Transfer each colored frosting into piping bags fitted with round tips. Frost the bottom of each chocolate kiss and press the kisses firmly onto the hardened chocolate wafer brim of each cookie, allowing some frosting to peek out. Add sprinkles on top for extra festive decoration.
- Serve and Store: Serve immediately or store the decorated cookies in an airtight container at room temperature for up to one week.
Notes
- Use no-stir creamy peanut butter like Skippy Natural for best texture and flavor.
- If chocolate melting wafers are unavailable, melt chocolate chips and spoon onto the cookies after cooling to create the hat brim.
- Extra frosting can be saved for decorating Halloween cupcakes or other treats.
- Cookie dough can be frozen for up to 3 months; thaw in refrigerator before baking.
- Baked cookies can be frozen for up to 3 months for future enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 202
- Sugar: 17g
- Sodium: 87mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
