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delicious witch hat cookies

No-Bake Witch Hat Cookies

These adorable no-bake witch hat cookies transform simple store-bought ingredients into magical Halloween treats in under 30 minutes. The delightful contrast between the crisp cookie base, smooth chocolate coating, and iconic kiss-shaped point creates an irresistible festive dessert that's perfect for Halloween gatherings.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 24 chocolate kisses unwrapped
  • 12 oz semisweet chocolate chips or melting wafers
  • 1 tsp neutral oil or coconut oil optional, for shinier chocolate
  • 24 round cookies shortbread, fudge stripes, or chocolate wafers
  • 1½ cups powdered sugar
  • 1½ tbsp water plus ½-1 teaspoon more as needed
  • gel food coloring orange, green, purple

Equipment

  • Sheet pans
  • Parchment paper
  • Piping bags or zip-top bags

Method
 

  1. Line 2 sheet pans with parchment paper and unwrap all 24 chocolate kisses.
  2. Melt the chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each burst until about 90% melted. Stir to finish melting completely. Add optional oil for shinier chocolate if desired.
  3. If using plain cookies, dip the top of each cookie into the melted chocolate, covering the surface and outer edge to create the wide brim of the witch hat. Place chocolate-side-up on the lined pan.
  4. Refrigerate the chocolate-dipped cookies for about 10 minutes until the chocolate firms up.
  5. Meanwhile, whisk together the powdered sugar and water to make a thick icing with toothpaste consistency. Divide this mixture between 2-3 small bowls and tint with gel food coloring in orange, green, or purple.
  6. Transfer the colored icing to piping bags (or zip-top bags with a tiny corner snipped off) and pipe a neat ring about 1 inch across in the center of each cookie to create the decorative band around the witch hat.
  7. Immediately press a chocolate kiss into the icing ring on each cookie, holding it for 3-5 seconds to secure. For even bands, try gently spinning the cookie as you press down the kiss.
  8. Allow the cookies to stand at room temperature for 15-20 minutes until the icing firms up before serving.

Notes

For a mint variation, use thin-mint style cookies with dark chocolate for a delightful flavor twist. Add sanding sugar to the icing band while still wet for a sparkly effect that kids love. These cookies can be made 1-2 days ahead and stored in an airtight container at room temperature. For dietary restrictions, use dairy-free chocolate and cookies without milk ingredients.
These witch hat cookies pair wonderfully with warm apple cider, pumpkin cupcakes, or as part of a larger Halloween dessert spread.