Description
Butter, sugar, chocolate, and sprinkles—just a few pantry staples, and suddenly you’re a kitchen sorceress whipping up edible hats fit for every witchy gathering! These whimsical cookies transform simple sugar cookie bases into pointy chocolate-topped hats crowned with sprinkles. They’re charming, playful, and almost too cute to eat (almost).
Ingredients
Cookie Base
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1 cup (225g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 large egg (or flax egg for vegan)
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1½ tsp vanilla extract (or swap half with almond extract)
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2½ cups (315g) all-purpose flour (or GF 1:1 blend)
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½ tsp baking powder
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¼ tsp salt
Toppings & Assembly
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24 Hershey’s Kisses, unwrapped (or Rolos/mini Reese’s for variations)
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½ cup chocolate chips, melted (semi-sweet recommended)
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Colorful sprinkles or decorative sugar
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Optional: Royal icing or candy melts for hat “buckles”
Instructions
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Mix Dough – Cream butter + sugar until fluffy (3–4 min). Beat in egg + vanilla. In another bowl, whisk flour, baking powder, and salt. Add dry mix to wet, stir just until combined.
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Shape & Bake – Roll dough into 1-inch balls, place on lined trays, flatten slightly. Bake at 350°F (175°C) for 10–12 mins until edges are set but centers still soft. Cool completely.
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Attach Peaks – Dip flat bottoms of Kisses into melted chocolate, press onto cooled cookies. Hold briefly to set.
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Create Brims – Pipe a circle of melted chocolate around the Kiss base, sprinkle generously before chocolate sets. Let firm up fully.
Notes
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No Hat Slides: Always cool cookies completely before attaching Kisses.
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Perfect Brims: Messy = magical. Wobbly lines + heavy sprinkles only add charm.
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Time-Saver: Unwrap all Kisses before baking to avoid mid-spell chaos.
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Storage: Keep in a single layer, airtight, at room temp for 2–3 days.
Nutrition
- Calories: 150 cal Per cookie
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g