Hat Halloween Cookies Recipe

Introduction

Hat Halloween Cookies are a fun and festive treat perfect for celebrating the spooky season. These vibrant purple cookies feature a soft peanut butter base and are topped with a chocolate kiss, making them both delicious and eye-catching for any Halloween party.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/8 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 1 large egg
• 3/4 cup smooth peanut butter
• 1 tsp vanilla extract
• Purple gel food coloring
• Halloween sprinkles or purple sanding sugar (for decorating)
• 33 chocolate kisses or Hugs candies, unwrapped (for topping)

Instructions

1. Step 1: Line a sheet tray with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and sea salt until evenly combined. Set aside.
2. Step 2: In another large bowl, cream the softened butter and sugar together using an electric mixer for 2 minutes until light and fluffy. Mix in the egg until fully incorporated, then add the peanut butter and vanilla extract, mixing well and scraping down the bowl as needed.
3. Step 3: Gradually add the dry ingredients from Step 1 to the wet mixture. Stir until a uniform dough forms. Add purple gel food coloring a little at a time, mixing well until you achieve your preferred shade and the color is evenly distributed.
4. Step 4: Using a 1-tablespoon scoop, form dough mounds and place them close together on the prepared sheet tray. Cover with plastic wrap and chill in the fridge for at least 2 hours, or overnight for best texture.
5. Step 5: Preheat oven to 350°F (175°C) and line new trays with parchment paper. Place sprinkles or sanding sugar in a small bowl. Roll each chilled dough mound into a smooth ball, then roll it in sprinkles or sugar to coat. Arrange on trays 2 inches apart.
6. Step 6: Bake for 9–11 minutes until cookies are puffed and beginning to crack. For a softer center, slightly underbake as cookies will continue to set while cooling.
7. Step 7: Let cookies cool on the tray for 5 minutes. While still warm, press a chocolate kiss or Hug candy into the center of each cookie until it sticks. Immediately transfer the tray to the freezer for 10 minutes to prevent the chocolate from melting.
8. Step 8: After chilling, transfer cookies to a wire rack to cool completely. Repeat baking with remaining dough.

Tips & Variations

• Chilling the dough is key to preventing spreading and ensuring thick, soft cookies.
• If you want a different color, substitute the purple gel food coloring with your favorite shade.
• Use different Halloween-themed sprinkles to customize the look of your cookies.
• For a nut-free version, try substituting peanut butter with sunflower seed butter.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses intact, avoid stacking cookies directly on top of each other. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving. Reheat briefly in a microwave if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Yes, natural peanut butter can be used, but it may alter the texture slightly. Make sure to stir it well before measuring as it can be oilier or grainier.

Why do I need to chill the dough before baking?

Chilling prevents the cookies from spreading too much and helps them bake up thick and soft. It also allows the flavors to meld for a richer taste.

Hat Halloween Cookies Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

These Hat Halloween Cookies are festive, soft peanut butter cookies tinted with purple gel food coloring and topped with chocolate kisses or Hugs candies for a perfect spooky treat. With a buttery texture and subtle peanut flavor, these cookies are decorated with Halloween sprinkles or sanding sugar to add a fun seasonal touch, making them ideal for Halloween celebrations.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 33 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 1/2 cups all-purpose flour
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/8 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 1 large egg
• 3/4 cup smooth peanut butter
• 1 tsp vanilla extract
• purple gel food coloring, amount as needed

Decorating

• Halloween sprinkles or purple sanding sugar
• 33 chocolate kisses or Hugs candies, unwrapped

Instructions

1. Prepare Dry Ingredients: Line a sheet tray with parchment paper and set aside. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt until evenly combined. Set aside.
2. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and white sugar using an electric hand mixer or stand mixer with paddle attachment for 2 minutes until light and fluffy. Mix in the large egg until fully incorporated.
3. Add Peanut Butter and Flavor: Add smooth peanut butter and vanilla extract to the creamed mixture, mixing well and scraping down the bowl sides as needed.
4. Combine Dough: Gradually add the dry ingredient mixture to the wet mixture, stirring until a uniform dough forms. Incorporate the purple gel food coloring by adding a little at a time, mixing well to reach desired shade. Finish mixing by hand for an even color without streaks.
5. Chill Dough: Using a 1-tablespoon cookie scoop, portion dough into mounds and place them close but not touching on the prepared parchment-lined sheet tray. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best texture to ensure thick cookies that don’t spread.
6. Preheat Oven and Prepare for Baking: Preheat oven to 350°F (175°C). Line new sheet trays with parchment paper. Place Halloween sprinkles or purple sanding sugar in a small bowl.
7. Shape and Coat Cookies: Roll each chilled dough mound into a smooth ball, then roll it in the sprinkles or sanding sugar to coat completely. Arrange coated balls on the prepared trays, spacing about 2 inches apart.
8. Bake Cookies: Bake for 9–11 minutes until cookies are puffed and beginning to crack. Slight underbaking is preferred to keep a soft interior, as cookies set while cooling.
9. Add Chocolate Topping: Let cookies cool on the sheet tray for 5 minutes. While still warm, gently press a chocolate kiss or Hug candy into the center of each cookie until it sticks.
10. Chill to Set: Immediately transfer the tray to the freezer for 10 minutes to prevent the chocolate from melting due to residual heat.
11. Finish Cooling: After chilling, transfer the cookies to a wire rack to finish cooling completely while you bake remaining dough batches.

Notes

• Chilling the dough is essential to prevent spreading and to achieve thick, soft cookies.
• Slight underbaking ensures a soft interior as cookies continue to set when cooling.
• Use purple gel food coloring gradually to control the intensity of the color.
• Press the chocolate candies into cookies while warm, then chill immediately to maintain shape and prevent melting.
• Enjoy cookies the same day for best freshness, or store in an airtight container for up to 3 days.

Keywords: Halloween cookies, peanut butter cookies, purple cookies, holiday cookies, chocolate topped cookies, festive cookies