Introduction

These Magical Witch Hat Cookies are a delightful treat that kids will love making and eating. With a fun shape and colorful frosting, they’re perfect for Halloween or any festive occasion. Plus, they combine peanut butter and chocolate for an irresistible flavor.

The image shows round cookies with a light brown color and a cracked texture as the base layer. Each cookie is topped with a smooth, shiny dark chocolate layer that forms a small cone shaped like a witch hat at the center. Around the bottom of this chocolate cone, there is a ring of colorful sprinkles in bright orange, purple, yellow, and a few white pieces, adding a festive touch. The cookies are resting on a metal cooling rack over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup (113 g or 1 stick) unsalted butter, room temperature (for frosting)
1 ¼ cups (150 g) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract (for frosting)
Pinch of salt
1-2 Tablespoons heavy cream or whole milk, room temperature
Gel food coloring: orange, purple, green
30 chocolate kisses, unwrapped
Sprinkles (optional)

Instructions

Step 1: Preheat your oven to 375º F and line a baking sheet with parchment paper. Set it aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer, combine granulated sugar, brown sugar, butter, and peanut butter. Beat on medium speed until fluffy, about 2 minutes.
Step 4: Add the egg and vanilla extract to the mixer. Beat until incorporated, about 30 seconds.
Step 5: With the mixer on low, slowly add the flour mixture and beat just until combined. Avoid overmixing.
Step 6: Scoop a full tablespoon of dough and roll it into 1-inch balls. Roll each ball in extra granulated sugar, then place them on the prepared baking sheet. Press down each ball slightly.
Step 7: Bake the cookies for 10 minutes, or until they turn a light golden brown.
Step 8: Remove the cookies from the oven. Immediately press a chocolate melting wafer on top of each cookie and gently spread it with the back of a spoon to slightly melt.
Step 9: Transfer the cookies to a wire rack to cool completely.
Step 10: To make the frosting, beat the butter until creamy. Gradually add the sifted confectioners’ sugar and continue beating.
Step 11: Add vanilla extract, heavy cream, and a pinch of salt to the frosting. Mix until smooth and well combined.
Step 12: Divide the frosting into separate bowls. Add gel food coloring in orange, purple, and green to each bowl and stir until you reach your desired colors.
Step 13: Transfer each colored frosting to piping bags fitted with round tips.
Step 14: Frost the bottom of a chocolate kiss and press it firmly onto the hardened chocolate wafer on each cookie to form the witch’s hat.
Step 15: Decorate the hats with sprinkles if desired, then serve and enjoy!

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter.
Use dark or white melting wafers to change the look of the hats.
Try different gel food coloring combinations to customize your witch hats.
Chilling the dough for 30 minutes before baking can help cookies hold their shape better.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If refrigerated, let the cookies come to room temperature before serving. The frosting may soften slightly when warmed.

How to Serve

The image shows soft, round light brown cookies with a cracked texture on a cooling rack over a white marbled surface. Each cookie has three layers: the base is the light brown cookie, the middle is a smooth, dark chocolate spread forming a thick, glossy circle on top, decorated with colorful orange, purple, yellow, and green sprinkles around the edge. The top layer is a shiny, dark chocolate piece shaped like a small witch's hat standing upright at the cookie's center. The overall look is festive and playful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of melting wafers?

Regular chocolate chips can be used, but they may not melt as evenly or hold the shape of the hat as well as melting wafers.

How do I prevent the frosting colors from bleeding?

Use gel food coloring instead of liquid to keep the frosting thick and prevent colors from running. Also, allow the frosting to set before adding sprinkles or stacking cookies.