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

33 chocolate kisses or Hugs candies, unwrapped

Instructions

Step 1: Preheat oven to 350°F (175°C) when ready to bake. Line sheet trays with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and sea salt until combined. Set aside.

Step 2: In another large bowl, cream the softened butter and white sugar with a mixer for about 2 minutes until light and fluffy. Add the egg and mix until combined. Stir in the peanut butter and vanilla extract, scraping the bowl as needed.

Step 3: Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms. Add purple gel food coloring a little at a time, mixing well until you achieve an even purple color, finishing by hand to avoid streaks.

Step 4: Using a 1-tablespoon cookie scoop, portion dough into mounds on a parchment-lined tray, spacing close but not touching. Cover with plastic wrap and chill for at least 2 hours or overnight to ensure thick, non-spreading cookies.

Step 5: When ready to bake, roll each chilled mound into a smooth ball and coat thoroughly in Halloween sprinkles or purple sanding sugar. Place on prepared trays, spacing about 2 inches apart. Bake for 9–11 minutes until cookies puff and crack slightly, then remove from oven.

Step 6: Let the cookies cool on the tray for 5 minutes. While still warm, gently press an unwrapped chocolate kiss or Hug candy into the center of each cookie to form the witch hat tip. Immediately transfer the tray to the freezer for 10 minutes to set the chocolate. After chilling, move cookies to a wire rack to cool completely.

Tips & Variations

For a nut-free version, substitute peanut butter with sunflower seed butter and use allergy-friendly chocolate candies.

Add a few drops of peppermint or almond extract with the vanilla for a twist on flavor.

Use different colors of gel food coloring to create a variety of festive witch hats.

Chilling the dough overnight improves texture and intensifies flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To enjoy, let refrigerated or frozen cookies come to room temperature and, if desired, warm slightly in a low oven to refresh softness.

FAQs

Can I make the dough ahead of time?

Yes, chilling the dough for at least 2 hours or overnight actually helps the cookies maintain their shape and develop better flavor during baking.

What if I don’t have purple gel food coloring?

You can substitute with any gel food coloring color you prefer, or omit coloring for classic peanut butter cookies. Gel coloring works best to avoid altering dough consistency.