Description
Soft cocoa cookies topped with chocolate kisses and colorful icing bands create playful witch hats perfect for Halloween parties and celebrations.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
24 chocolate kiss candies, unwrapped
1/2 cup orange decorating icing
1/2 cup purple decorating icing
1/2 cup green decorating icing
1 tablespoon powdered sugar, optional for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the egg and vanilla extract and mix until smooth and completely combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft chocolate dough forms. Avoid overmixing.
- Roll the dough into approximately 1-inch balls and arrange them on the prepared baking sheet with space between each cookie.
- Bake for 8–10 minutes, until the edges are set but the centers remain slightly soft.
- Immediately press one unwrapped chocolate kiss gently into the center of each warm cookie.
- Allow the cookies to cool completely without touching the softened chocolate kisses.
- Pipe orange, purple, or green decorating icing around the base of each chocolate kiss to create a witch hat band.
- Add dots, swirls, sprinkles, or other decorations as desired. Lightly dust with powdered sugar if desired, then allow the decorations to set before serving or storing.
Notes
If the dough is soft or sticky, refrigerate it for 20–30 minutes before rolling.
Change the icing colors or add Halloween sprinkles and small candy buckles for different witch hat designs.
Mini chocolate chips can be added to the dough for an extra-rich chocolate flavor.
Different varieties of chocolate kisses, including dark, milk, or filled chocolates, can be used.
Store completely cooled and set cookies in an airtight container at room temperature for 3–5 days, placing parchment or wax paper between layers.
In a warm kitchen, refrigerate the cookies to keep the chocolate firm, then bring them briefly to room temperature before serving.
Baked cookies can be frozen in a freezer-safe container for 2–3 months. For the neatest results, freeze the plain cookies and add the chocolate kisses and icing after thawing.
Avoid reheating decorated cookies because the chocolate kisses and icing may melt.
- Prep Time: 25 minutes
- Cook Time: 8–10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
