Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg (approx. 50g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups all-purpose flour (281g)
  • ½ teaspoon baking powder (2.5ml)
  • ¼ teaspoon salt (1.25ml)
  • 24 Hershey's Kisses, dark chocolate (approx. 150g)
  • ½ cup chocolate chips, melted (85g)
  • Optional: Colored sprinkles
  • Optional: Edible glitter
  • Optional: Icing
  • Optional: orange food coloring

Instructions:

  1. Cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  4. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 45 minutes (or up to 2 hours). This prevents the cookies from spreading too much.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  6. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use the circular cookie cutter to cut out cookies.
  7. Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Melt the chocolate chips in a heatproof bowl set over a simmering pot of water (double boiler) or in the microwave in 30-second intervals, stirring in between, until smooth.
  10. Once the cookies are completely cool, dip the flat side of each chocolate kiss into the melted chocolate and attach it to the center of a cookie.
  11. While the chocolate is still wet, decorate the witch hat cookies with sprinkles, edible glitter, or icing.
  12. Allow the chocolate to set completely before serving.