🕒 Prep Time: 15 min | Cook Time: 10 min | Cooling Time: 30 min | Total Time: 55 min
Yield: 30 cookies
🧁 Ingredients
For the Cookies:
- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar (plus extra for rolling)
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 30 chocolate melting wafers
For the Frosting:
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 ¼ cups (150 g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or whole milk
- Gel food coloring (orange, purple, green)
Decorations:
- 30 chocolate kisses, unwrapped
- Halloween sprinkles (optional)
👩🍳 Step-by-Step Instructions
Bake the Cookies:
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together granulated sugar, brown sugar, peanut butter, and butter until fluffy (about 2 minutes).
- Add in the egg and vanilla extract. Mix until just combined.
- Gradually add the flour mixture, mixing on low until a dough forms.
- Scoop 1 tbsp dough per cookie. Roll into balls, coat in extra sugar, and place on the baking sheet. Press slightly.
- Bake for 10 minutes or until golden. Immediately press a chocolate wafer on top and let it melt slightly. Use a spoon to gently spread the chocolate to form a hat brim.
- Cool completely on a wire rack.
Make Frosting & Assemble Hats:
- Beat butter until creamy. Slowly mix in confectioners’ sugar.
- Add vanilla, pinch of salt, and cream. Mix until smooth and fluffy.
- Divide frosting into 3 bowls. Add gel food coloring to each (orange, purple, green).
- Transfer frosting to piping bags. Pipe a small amount onto the bottom of each chocolate kiss and press it onto the center of each cookie’s chocolate base.
- Add festive sprinkles if desired and let frosting set.
💡 Pro Tips
- No-stir peanut butter is best for consistent texture (Skippy Natural works well).
- Chocolate wafers make perfect hat brims, but melted chocolate can substitute in a pinch.
- Make-ahead: Freeze cookie dough for up to 3 months. Baked cookies also freeze beautifully.
📊 Nutrition Info (Per Cookie)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 202 | 3g | 24g | 11g | 1g | 17g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
