As the leaves turn and a chill fills the air, it’s time to embrace the magic of Halloween! And what better way to do that than with a batch of delightfully spooky, and surprisingly easy, Witch Hat Cookies? These aren’t your average Halloween treats; they’re a whimsical, edible craft project that’s fun for all ages. Imagine tiny, perfectly formed witch hats, crafted from simple cookies and chocolate, ready to cast a spell on your tastebuds. This recipe is perfect for Halloween parties, classroom treats, or just a fun weekend baking activity with the family. Get ready to stir up some enchantment!
Why You’ll Love This
- Easy to Make: No complicated techniques or fancy ingredients needed! These cookies are surprisingly straightforward.
- Visually Stunning: They look incredibly impressive, but the process is much simpler than it appears.
- Kid-Friendly: A fantastic activity to get the kids involved in the kitchen.
- Deliciously Chocolatey: The combination of chocolate cookies and melted chocolate is a classic for a reason.
- Perfect for Halloween: A festive and thematic treat that will be a hit at any Halloween gathering.
Ingredients & Equipment
Ingredients:
- 1 package (14.3 oz) chocolate sandwich cookies (like Oreos) – cream filling removed
- 12 oz melting chocolate (dark, milk, or white – your preference!)
- Sprinkles (optional, for decoration)
- Sugar cones (pointed, not flat-bottomed) – approximately 24 cones
- Vegetable shortening (1 tsp, if needed to thin chocolate)
Equipment:
- Baking sheet lined with parchment paper
- Microwave-safe bowl
- Spoon or piping bag
- Small knife or cookie scraper (for removing cream filling)
- Fork
Step-by-Step Instructions
- Prepare the Cookies: Carefully separate the chocolate sandwich cookies. Using a small knife or cookie scraper, gently remove the cream filling from each cookie. This is important for a clean chocolate adhesion.
- Melt the Chocolate: Place the melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. If the chocolate is too thick, add 1 teaspoon of vegetable shortening and stir until combined.
- Dip the Cookies: Dip each cookie completely into the melted chocolate, ensuring it’s fully coated. Place the dipped cookie onto the parchment-lined baking sheet.
- Attach to Cones: Immediately place a dipped cookie, chocolate-side down, onto the pointed end of a sugar cone. Gently press to secure. Repeat with the remaining cookies and cones.
- Create the Brim: Dip the bottom edge of each cone (the wider end) into the melted chocolate. This creates a “brim” for the hat.
- Decorate (Optional): While the chocolate is still wet, sprinkle with Halloween sprinkles, edible glitter, or drizzle with contrasting colored chocolate.
- Set the Chocolate: Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely set.
Pro Tips
- Cream Filling Removal: Don’t skip removing the cream filling! It prevents the chocolate from sticking properly.
- Chocolate Consistency: Be careful not to overheat the chocolate, as it can seize up. Microwaving in short intervals is key.
- Cone Stability: If your cones seem unstable, a tiny dab of melted chocolate on the parchment paper before attaching the cookie can help them stand upright.
- Drizzling Chocolate: For a more polished look, transfer some of the melted chocolate to a piping bag or a zip-top bag with a small corner snipped off for drizzling.
- Variety of Chocolate: Experiment with different types of melting chocolate – dark, milk, white, or even colored candy melts!
Storing Leftovers
Store the Spooktacular Witch Hat Cookies in an airtight container at room temperature for up to 3 days. Avoid storing them in a humid environment, as this can cause the chocolate to bloom (develop a white coating). For longer storage, you can refrigerate them for up to a week, but the cookies may become slightly softer.
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Spooktacular Witch Hat Cookies Recipe
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Witch Hat Cookies are a fun and festive treat perfect for Halloween. These peanut butter cookies are topped with chocolate wafers, frosting, and chocolate kisses to resemble witch hats.
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
1 ¼ cups (150 g) confectioners’ sugar, sifted
1 teaspoons pure vanilla extract
Pinch salt
1–2 Tablespoons heavy cream or whole milk, room temperature
Gel food coloring, orange, purple, green
30 chocolate kisses, unwrapped
Sprinkles
Instructions
1. Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, combine granulated sugar, brown sugar, butter, and peanut butter. Beat until fluffy, about 2 minutes.
4. Add egg and vanilla. Beat until mixed, about 30 seconds.
5. With the mixer on low, slowly add the flour mixture and beat just until combined.
6. Scoop a full tablespoon of dough and roll into 1-inch balls. Roll in extra sugar and place on baking sheet. Press down slightly.
7. Bake for 10 minutes, or until light golden brown.
8. Remove from oven and immediately press a chocolate wafer on top. Spread slightly with the back of a spoon.
9. Transfer cookies to a wire rack to cool.
10. Make the frosting by beating butter until creamy. Gradually add confectioners’ sugar.
11. Add vanilla, heavy cream, and salt. Mix until combined.
12. Divide frosting into bowls and add food coloring. Stir until desired color is reached.
13. Transfer frosting to piping bags with round tips.
14. Frost the bottom of a chocolate kiss and press it onto the hardened chocolate wafer.
15. Add sprinkles if desired and serve.
Notes
Use room temperature ingredients for best results.
Adjust frosting consistency with more cream or sugar as needed.
Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg