Description
Melted Witch Cookies are whimsical Halloween-themed treats featuring soft, buttery cookies topped with a green, melted white chocolate ‘puddle,’ a miniature peanut butter cup hat, and a chocolate kiss candy, decorated with festive sprinkles and black gel for a spooky yet delicious holiday dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Toppings & Decorations
- 24 chocolate kiss candies
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil
- 12 miniature peanut butter cups
- Green food coloring gel
- Black decorating gel
- Orange and purple sprinkles
Instructions
- Preheat and prepare baking sheet. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie.
- Add egg and vanilla. Mix in the egg and vanilla extract until fully combined to enrich the dough with flavor and moisture.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Form the dough. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms without overmixing.
- Shape cookies. Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet. Flatten each ball slightly using your hand to help the cookies spread evenly.
- Bake the cookies. Bake for 8–10 minutes, or until the edges are set but the centers remain soft, creating a tender texture.
- Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating.
- Melt and tint chocolate. Melt the white chocolate chips with vegetable oil in the microwave using 20-second intervals, stirring between each until smooth. Stir in a few drops of green food coloring gel until the chocolate is evenly tinted.
- Decorate with melted chocolate. Spoon a small amount of the green melted chocolate onto the center of each cooled cookie, letting it drip slightly to simulate a puddle effect.
- Add the witch hats. Immediately press a miniature peanut butter cup upside down into the middle of each green puddle, then top each hat with a chocolate kiss candy.
- Detail decorations. Use black decorating gel to draw a hat band around the base of each peanut butter cup and scatter orange and purple sprinkles around the cookie to enhance the festive Halloween look.
- Set chocolate. Allow the chocolate to set completely before serving to preserve the shape and design.
Notes
- For easier melting, substitute white chocolate chips with candy melts.
- Add candy eyes on the peanut butter cup hats to create a fun twist.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
