Witch Hat Halloween Cookies (Print-Friendly Version)

Colorful peanut butter cookies rolled in sugar and topped with chocolate hugs or kisses, perfect for Halloween fun.

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour, spooned and leveled
02 - 1/4 cup cornstarch
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, room temperature
07 - 1/2 cup creamy peanut butter
08 - 1/2 cup granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon purple gel food coloring (or desired saturated color)

→ Coating and Topping

12 - 1/4 cup purple sanding sugar or small Halloween sprinkles
13 - 24 Hershey’s Hugs or Kisses, unwrapped

# Steps:

01 - Combine all-purpose flour, cornstarch, baking soda, baking powder, and salt in a medium bowl; whisk thoroughly and set aside.
02 - In a large bowl, beat unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
03 - Incorporate the egg, vanilla extract, and creamy peanut butter into the creamed butter and sugar, mixing until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until a uniform dough forms.
05 - Blend the purple gel food coloring into the dough until the color is evenly distributed and vivid.
06 - Cover the dough tightly and refrigerate for at least 30 minutes to firm up.
07 - Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
08 - Roll dough into 1-inch balls. Coat each ball evenly with purple sanding sugar or small Halloween sprinkles.
09 - Arrange coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 8 to 10 minutes until edges are just set.
10 - Immediately press one unwrapped Hershey’s Hug or Kiss into the center of each hot cookie.
11 - Place the cookie sheet in the freezer for 10 minutes to allow the chocolate to set firmly. Transfer the cookies to a wire rack to cool completely.

# Notes & Tips:

01 - For best results, use small sprinkles as larger ones may not adhere well. Purple sanding sugar offers easier application.
02 - Store baked cookies in an airtight container at room temperature for up to 4 days to maintain optimal texture.
03 - Cookie dough can be chilled up to 48 hours or frozen up to 3 months; thaw overnight before baking.

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