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Witch Hat Cookies Recipe
Ash Tyrrell

Witch Hat Cookies Recipe

I make a batch of these witch hat cookies every single October, and by now my kids expect them before we even carve a single pumpkin. I love a Halloween treat that's more cute than creepy, and these peanut butter witch hat cookies hit that mark every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour — gives the cookies their sturdy chewy base without being cakey
  • 1 teaspoon baking soda — helps the cookies puff slightly while staying soft in the center
  • ¼ teaspoon salt — balances the sweetness and makes the peanut butter flavor stand out
  • ½ cup granulated sugar plus more for rolling — creates that classic crackly, sugar-coated cookie top
  • ½ cup light brown sugar — adds moisture and a deeper caramel-like flavor
  • ½ cup no-stir creamy peanut butter — pick a no-stir kind so the dough doesn't spread too much in the oven
  • ½ cup unsalted butter room temperature — softened butter blends smoothly for an even dough texture
  • 1 large egg room temperature — binds the dough together and adds richness
  • 1 teaspoon pure vanilla extract — rounds out the peanut butter flavor with warmth
  • 30 chocolate melting wafers — these melt fast and evenly to form the brim of each witch hat
  • ½ cup unsalted butter room temperature — the base for a smooth, pipeable buttercream
  • 1 ¼ cups confectioners' sugar sifted — sifting prevents lumps so your frosting pipes cleanly
  • 1 teaspoon pure vanilla extract — adds flavor without overpowering the peanut butter cookie underneath
  • A pinch of salt — keeps the frosting from tasting flat or overly sweet
  • 1 to 2 tablespoons heavy cream or whole milk — thins the frosting to the right piping consistency
  • Gel food coloring in orange purple, and green — gel colors won't water down your frosting like liquid dye can
  • 30 chocolate kisses unwrapped — these form the pointed tip of each witch hat
  • Sprinkles — a festive finishing touch pressed around the hat band

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined. Setting this aside first means you won't scramble to measure while your wet ingredients are already creamed. This simple step keeps the whole process organized.
  2. In your mixer bowl, combine the granulated sugar, brown sugar, butter, and peanut butter. Beat until light and fluffy, about two minutes, then mix in the egg and vanilla. This is where the base flavor of your witches cookies really comes together.
  3. With the mixer on low, slowly add the flour mixture into the wet ingredients. Mix just until everything is combined, since overmixing can make the cookies tough instead of tender. The dough should feel soft but not sticky at this stage.
  4. Scoop tablespoon-sized portions of dough, roll into balls, then coat each one in the extra granulated sugar. Place them on your lined baking sheet and bake at 375°F for about 10 minutes, until lightly golden around the edges.
  5. As soon as the cookies come out of the oven, press a chocolate melting wafer onto the center of each one. The residual heat will melt it slightly, so use the back of a spoon to spread it into a wide, even circle. Let the cookies cool completely before moving on.
  6. Beat the butter until creamy, then gradually mix in the confectioners' sugar, vanilla, cream, and a pinch of salt. Divide the frosting into three bowls and tint each one with gel food coloring in your chosen witch hat colors.
  7. Pipe a small amount of frosting onto the flat side of a chocolate kiss, then press it into the center of the cooled chocolate circle. The extra frosting should peek out slightly to form the hat band, and you can finish with a scattering of sprinkles.

Notes

  • I always use no-stir peanut butter, since the separated kind makes my dough spread too thin in the oven.
  • I weigh my flour with a kitchen scale instead of scooping, because it keeps every batch consistent.
  • I let my butter and egg come fully to room temperature first, which gives the dough a much smoother texture.
  • I never skip letting the cookies cool completely before assembling, or my chocolate and frosting slide right off.
  • I set up my frosting bags and chocolate kisses before I even start baking, so decorating goes much faster once the cookies are ready.