Chocolate Witch Hat Cookies
Start with a yummy chocolate cookie, top with a bit of melted candy melts, a chocolate kiss, and a few Halloween sprinkles. Kids of all ages will love these Halloween goodies.
Recipe type: Dessert | Shaped Cookies | Crackle Cookies | Halloween Cookies
Serves: 3½ dozen
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 2 Dozen Storage: Airtight Container, Cool Place, Room Temperature or freeze
Help: Cookie Hints and Tips
Help: Cookie Hints and Tips
Parchment paper or small amount of vegetable shortening for preparing baking sheets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips or, 8 ounces semisweet baking chocolate chopped into small pieces
- ⅓ cup unsalted butter
- 1 cup firmly packed light brown sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- About ¼ cup granulated sugar
- 3½ to 4 dozen chocolate kisses, unwrapped
- About 8 ounces candy melts. Tip: I used Merckens Orchid, Orange, and Alpine Green Confectionery Coating Wafers.
- Sprinkles of your choice
- In a small mixing bowl, combine flour baking powder and salt. Sift or whisk to mix. Set aside.
- In a medium-size heavy-bottom pan over low heat, combine chocolate and butter, stir with a rubber spatula or wooden spoon until melted. Remove from heat.
- Add brown sugar, use a wooden spoon to beat until thoroughly mixed. Then add eggs and vanilla and continue to beat until thoroughly mixed. Add flour mixture; stir until well mixed.
- Cover dough and refrigerate until well chilled, about 4 hours or overnight.
- Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
- Shape dough into small balls, about 1” in diameter. using 1 tablespoon of dough for each ball.
- Roll the balls in granulated sugar until completely coated.
- Bake: Place balls 2 inches apart onto baking sheets. Bake 15 minutes or just until cookie edges are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool completely before decorating.
- Place the colored wafers in the top of a double boiler over hot water. Melt, stirring gently with a rubber spatula. If using different colors, melt each color separately. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Place the melted wafers in a decorating bag with a round decorating tip. Tip: I used disposable decorating bags with a #8 or #10 tip. Or, place in a small resealable plastic bag and cut the corner of the bag to make about a ¼ inch opening.
- For each cookie, pipe about a 1-inch circle of melted wafers in the center of the cookie, press 1 of the candy kisses into the center of the melts, then sprinkle with a few sprinkles. Let set until the candy melts are completely set, 10 to 20 minutes.
Decorations inspired from Betty Crocker