Description
Discover how to make spooky and delicious Witches’ Hat Cookies with our easy step-by-step recipe. Perfect for Halloween parties and treats!
Ingredients
- – 1 ¾ cups (218 g) all-purpose flour
- – 1 teaspoon (5 ml) baking soda
- – 1/4 teaspoon (1 ml) salt
- – ½ cup (100 g) granulated sugar, plus more for rolling cookies in
- – ½ cup (100 g) light brown sugar
- – ½ cup (128 g) creamy peanut butter
- – 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- – 1 large egg, room temperature
- – 1 teaspoon (5 ml) pure vanilla extract
- – 30 chocolate melting wafers
- – 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- – 1 ¼ cups (150 g) confectioners’ sugar, sifted
- – 1 teaspoon (5 ml) pure vanilla extract
- – Pinch salt
- – 1-2 Tablespoons (23 ml) heavy cream or whole milk, room temperature
- – Gel food coloring, orange, purple, green
- – 30 chocolate kisses, unwrapped
- – Sprinkles
Instructions
- Heat the oven to 375º F and prepare a baking tray with parchment paper; put it aside.
- In a medium-sized bowl, combine the flour, baking soda, and salt by whisking them together. Set this mixture aside.
- In a mixing bowl, use a stand mixer or hand mixer to blend the granulated sugar, brown sugar, butter, and peanut butter until the mixture is fluffy and well combined, which should take around 2 minutes. Scrape the sides as needed. Add the egg and vanilla, mixing for about 30 seconds until well incorporated.
- With the mixer on a low setting, gradually incorporate the flour mixture and mix just until everything is blended together.
- Take a tablespoon of dough, shape it into 1-inch balls, and roll each ball in extra sugar. Place them on the prepared baking tray, pressing down gently. Ensure the dough balls are spaced 1 1/2 inches apart.
- Bake for approximately 10 minutes or until they turn a light golden color. Remove from the oven and immediately place a chocolate wafer on each cookie. Let the heat from the cookie melt the wafer slightly, then use the back of a spoon to spread it out so it extends beyond the base of a chocolate kiss. Move the cookies to a wire rack to cool completely and allow the chocolate to set.
- To prepare the frosting, beat the butter in a mixing bowl with a stand mixer or hand mixer until it is creamy, which should take about 2 minutes.
- With the mixer on a low setting, slowly add the confectioners’ sugar until fully mixed in.
- Switch to medium speed and add the vanilla, one tablespoon of heavy cream, and a pinch of salt, mixing until combined. If a thinner frosting is needed, add more cream; for a thicker one, add extra confectioners’ sugar.
- Divide the frosting among different bowls and add a few drops of gel food coloring to each bowl (orange, purple, green), stirring until the colors are evenly mixed and you achieve the desired shade.
- Put the colored frostings into separate piping bags with round tips. Frost the bottom of each chocolate kiss and press it onto the solidified chocolate wafer. Ensure there’s enough frosting to slightly squeeze out from under the kiss. Optionally, add sprinkles on top and serve.
Notes
- Ensure all cookie dough balls are the same size for consistent baking results.
- Be gentle when attaching the chocolate wafers to avoid breakage.
- Adjust frosting consistency by adding more cream or confectioners’ sugar until desired texture is achieved.
