Description

These adorable Witch Hat Chocolate Cookies combine rich chocolate cookies with chocolate kiss “hats” to create a festive Halloween treat that’s perfect for parties, classroom events, or a special October surprise. The soft chocolate cookie base is topped with chocolate frosting and a pointed sugar cone to create the witch hat effect, finished with colorful icing “hatbands.”

Ingredients

Scale

1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, room temp
1 cup granulated sugar
½ cup light brown sugar, packed
1 large egg, room temp
1 teaspoon pure vanilla extract
About 48 chocolate “kisses” or small chocolate cones (like Hershey’s Kisses or Wilton candy cones)
Orange or green decorating icing (for “hat bands”)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the room-temp butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2–3 minutes.
Crack in your egg and splash in the vanilla extract. Beat until just combined, scraping down the sides once or twice.
Gradually add your dry ingredients to the butter mixture on low speed, mixing until you’ve got a soft, chocolatey dough. Don’t overmix—just until no streaks of flour remain.
Using a teaspoon or small cookie scoop, drop about 1 tablespoon of dough onto your prepared sheets, spacing them about 2 inches apart.
Bake for 8–10 minutes, until the edges are set but the centers are still a tad soft.
As soon as they come out of the oven, carefully press a chocolate kiss or cone into the center of each warm cookie. Hold for a few seconds so the chocolate adheres.
Once cookies are completely cool, pipe a little band of orange or green icing around the base of each chocolate peak to create the witch’s hatband.

Notes

For best results, make sure your butter is at true room temperature but not melting.
If your chocolate kisses are falling off, press them into the cookies immediately after removing from the oven and hold for a few seconds longer.
Store in an airtight container at room temperature for up to 4 days, placing wax paper between layers to prevent sticking.
The dough can be frozen for up to 3 months. Thaw in the refrigerator before baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 125
Sugar: 9g
Sodium: 45mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: witch hat chocolate cookies, halloween cookies, chocolate kiss cookies, halloween dessert, holiday baking, festive cookies