Witch Hat Cookies
Witch Hat Cookies
Adorable, no-bake Halloween cookies: chocolate-dipped rounds with a colorful “hat band” icing and a chocolate kiss on top.
Ingredients
- 12 oz semisweet chocolate chips (or melting wafers)
- 24 round cookies (shortbread, fudge stripes, or chocolate wafers)
- 1½ cups powdered sugar
- 1½ Tbsp water (plus ½–1 tsp more as needed)
- Gel food coloring (orange, green, purple)
- 24 chocolate kisses, unwrapped
- Optional: 1 tsp neutral oil or coconut oil for shinier melted chocolate
No oven needed—just a couple of sheet pans lined with parchment for easy dipping and setting.
Directions
- Prep: Line 2 sheet pans with parchment. Unwrap the chocolate kisses so they’re ready. If your cookies aren’t already chocolate-coated, keep them nearby for dipping.
- Melt chocolate: Add chocolate chips (and optional 1 tsp oil) to a microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring between, until 90% melted; stir to finish smooth. (Or melt gently over a double boiler.)
- Dip the “brims”: If using plain cookies, dip the top of each cookie into the melted chocolate to coat the surface and outer edge. Place chocolate-side-up on the lined pan. If using already-coated cookies (e.g., fudge stripes), you can skip dipping or simply add a thin fresh layer for sheen.
- Chill to set: Refrigerate the trays for 10 minutes until the chocolate is firm to the touch.
- Make colored icing: In a small bowl whisk together powdered sugar and water until thick, smooth, and pipeable—about the texture of toothpaste. If too thick, add water by ¼-tsp; if too thin, add more powdered sugar. Divide into 2–3 bowls and tint with gel food coloring (orange/green/purple).
- Pipe hat bands: Transfer icing to piping bags or zip-top bags with a tiny corner snipped. Pipe a neat ring of icing (about 1 inch/2.5 cm across) in the center of each cookie.
- Top with kisses: Press a chocolate kiss firmly into the icing ring so it squeezes out slightly like a hat band. Hold 3–5 seconds to secure.
- Set & serve: Let cookies stand at room temp until the icing firms, about 15–20 minutes (or 10 minutes in the fridge). Store airtight at cool room temperature up to 3 days.
Neat edges: spin each cookie gently as you press on the kiss to create an even icing band.
Variations
- Minty hats: Use thin-mint style cookies and dark chocolate.
- Glitter band: Sprinkle sanding sugar over the icing band while wet.
- Allergy-friendly: Choose dairy-free chocolate and sandwich cookies, and a vegan “kiss” alternative.
Make-Ahead & Storage
- Best within 24–48 hours. Keep airtight at cool room temp.
- Avoid humid refrigerators—condensation can spot the chocolate.
Serving Info
| Yield | 24 cookies |
| Active Time | 25 minutes |
| Set Time | 25–30 minutes |
| Category | Dessert · No-Bake · Halloween |
| Cuisine | American |