Halloween Witch Hat Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill:: 2 hours
Total Time: 2 hours 25 minutes
Servings:33
Ingredients:
1 ½ cups all-purpose flour
2 teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup salted butter, softened
1 cup granulated sugar
1 large egg
¾ cup creamy peanut butter
1 teaspoon vanilla extract
purple gel food coloring
Halloween colored sprinkles or purple sanding sugar
33 Hershey’s Hugs or Hershey’s Kisses unwrapped
Directions:
Line a sheet tray with parchment paper. Set aside.
In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined. Set aside.
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes.
Add the egg and mix it in until combined.
Add the peanut butter and vanilla extract, mix them in until combined, and scrape down the sides as needed.
Add the dry flour mixture to the wet mixture and stir it in until combined.
Add violet-colored gel food coloring until you achieve the color you want. I like to give a few good stirs to make sure the color is evenly distributed.
Using a 1-tablespoon cookie scoop (or you can eyeball it), place scoops of the dough (not touching but closer together) on the prepared sheet tray. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill, even better overnight if you have the time.
Preheat the oven to 350°F.
Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball, then roll it in the sprinkles/sugar.
Place the cookies 2 inches apart on the parchment paper-lined sheet tray. Only bake one tray at a time. Bake for 9-11 minutes until puffed up and starting to crack.
Let the cookies cool for 5 minutes on the sheet tray. Place a Hershey’s Hug (or a Hershey’s Kiss) in the center of the cookies, pressing down until it sticks.
Place the tray directly into the freezer for 10 minutes to prevent the chocolate from melting. Then transfer to a wire rack while you bake the rest of the cookies.
Notes:
FREQUENTLY ASKED QUESTIONS:
What does cornstarch do for the cookies?
The addition of cornstarch to the cookie mixture helps keep the cookies soft and chewy.
Do I have to use gel food coloring?
I would highly suggest using gel food coloring as it produces a much more vibrant color than traditional liquid food coloring. For this recipe, I used Wilton brand food coloring gel color called “Violet”.
How long do I need to chill my cookies?
You’ll want to chill for a minimum of two hours. Chilling helps reduce any excessive spread that you will get when baking. Note: Chilled cookie dough is good for any homemade cookie recipe you make.
Can I use other colored sugar or sprinkles?
Absolutely! I used a mixture of sprinkles and sanding sugar for these. I think a mixture of green, orange, and purple colors works nicely with this recipe. Just have fun with these cookies and choose any color you like. If you are using sprinkles, just make sure that you gently press them into the dough to make sure they stick to the dough.
Can I use other colors for my dough?
If you are not a fan of purple, Wilton makes a nice variety of different gel food colors that would be perfect for these cookies. I would try to stick with more traditional Halloween colors like green, orange, purple (or even black!)
What do these taste like?
These taste like Peanut Butter Blossoms, which are a peanut butter-flavored cookie with a Hershey’s Chocolate Kiss in the center.
What if I can’t have peanut butter?
Then you can substitute the peanut butter cookie recipe in this recipe for your favorite soft sugar cookie recipe. Then just add the Hershey’s Kisses or Hershey’s Hugs on top.
How do I store leftovers?
These can be stored in an airtight container at room temperature for up to 5 days. These can also be frozen. Place any leftovers in a single layer in a freezer bag or stack separated by parchment paper in a freezer container. These will keep in the freezer for up to 3 months. Let them defrost on the countertop.
Nutritional Facts:
Calories: 129kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Sodium: 59mg | Fiber: 1g | Sugar: 9g
Recipe courtesy of The Country Cook.net
