Witch Hat Cookies

5 from 3 ratings

Soft chocolate cookies topped with a Hershey's kiss, frosting, and sprinkles, these Witch Hat Cookies are an easy Halloween dessert the entire family will love. Ready in just 30 minutes!

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Keyword: halloween desserts, Halloween food ideas, halloween party food

Servings: cookies

Author: Beth

Equipment

Ingredients

For the Cookies

1 ½ cups (180g) all purpose flour
¼ cup (21g) natural unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter 1 stick, softened
½ cup (99g) granulated sugar
½ cup (107g) brown sugar
1 large egg
1 tsp vanilla extract
⅓ cup (66g) granulated sugar for rolling

For the Frosting

1 stick unsalted butter room temperature (1/2 cup)
1 cup (113g) powdered sugar
1 tsp vanilla extract
Gel food coloring
Hershey’s Kisses
Halloween sprinkles

Instructions

Cookies

Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, and salt.
1 ½ cups (180g) all purpose flour, ¼ cup (21g) natural unsweetened cocoa powder, ½ tsp baking soda, ½ tsp salt
In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on low.
½ cup (113g) unsalted butter, ½ cup (99g) granulated sugar, ½ cup (107g) brown sugar
Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
1 large egg, 1 tsp vanilla extract
Use a small cookie scoop or tablespoon to form tablespoon sized balls from the dough. Roll the dough between your hands to form a uniform ball, then roll in 1/3 cup granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 8-11 minutes.
1/3 cup (66g) granulated sugar
Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time. Allow the cookies to cool completely before adding the frosting.

Frosting

In a mixing bowl combine the unsalted butter, powdered sugar, and vanilla extract, beat with an electric mixer on medium speed until fluffy. Divide into bowls and use gel food coloring to color the frosting as desired.
1 stick unsalted butter, 1 cup (113g) powdered sugar, 1 tsp vanilla extract, Gel food coloring
Transfer the frosting to a piping bag, or sandwich bag, with the corner cut off. Pipe a dollop of frosting into the center of each cookie. Press a hershey kiss into the frosting, so the frosting smooshes out the sides slightly. Add sprinkles if desired. Repeat until all the cookies are assembled.
Hershey’s Kisses, Halloween sprinkles

Video

Nutrition