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Witch Hat Halloween Cookies

Witch Hat Halloween Cookies: Spooktacular Peanut Butter Treats

These Witch Hat Halloween Cookies are a fun twist on classic treats, perfect for festive baking. Easy to make, they create delightful memories while bringing a spooky touch to your Halloween celebrations!
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
  • 2 tablespoons Cornstarch Ensure measurement is accurate for best results.
  • 1 teaspoon Baking Powder Fresh leavening agents are recommended for best puff.
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt Do not omit for the best taste.
  • ¾ cup Unsalted Butter Can use softened coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cup Creamy Peanut Butter Avoid natural brands that separate; creamy types work best.
  • few drops Purple Gel Food Coloring Any gel food coloring can be used for different color schemes.
For the Topping
  • 24 Hershey’s Hugs or Chocolate Kisses Creates the 'witch hat' appearance.
  • 1 cup Halloween Sprinkles or Purple Sanding Sugar Small sprinkles work better for adherence.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Baking Sheets
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. Set aside.
  2. Using a hand mixer, beat together ¾ cup of softened unsalted butter and 1 cup of granulated sugar in a large mixing bowl for about 2 minutes until creamy and light in color.
  3. Add 1 large egg, 1 teaspoon of vanilla extract, and ¾ cup of creamy peanut butter. Mix until well combined.
  4. Gradually add the reserved dry ingredients while mixing on low speed until just combined. Fold in a few drops of purple gel food coloring.
  5. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Scoop out rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball into granulated sugar or Halloween sprinkles.
  8. Bake in the preheated oven for 8-10 minutes, until puffed up with small cracks on the surface but not browned.
  9. Immediately press a Hershey’s Hug or Chocolate Kiss into the center of each cookie.
  10. Transfer the baking sheets to the freezer for about 10 minutes. Once set, move the cookies to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 10mg

Notes

For optimal results, ensure butter and eggs are at room temperature. Always chill the dough to preserve the cookie shape. Store in an airtight container to keep them soft and chewy.

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