½cup(113 g or 1 stick) unsalted butter, room temperature
1 ¼cups(150 g) confectioners' sugar, sifted
1teaspoonspure vanilla extract
Pinchsalt
1-2Tablespoonsheavy cream or whole milk, room temperature
Gel food coloring, orange, purple, green
Decoration
30chocolate kisses, unwrapped
Sprinkles
Instructions
Cookies
Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
With the mixer on low, slowly add the flour mixture and beat just until combined.
Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Press down slightly. Place balls 1 1/2 inches apart.
Bake for 10 minutes, or until light golden brown, then remove from oven and immediately press a chocolate wafer on top. Allow it to melt from the heat of the cookie, then use the back of a spoon to spread it around slightly so it is wider than the bottom of a chocolate kiss. Transfer cookies to a wire rack to finish cooling and chocolate to harden.
Frosting and Decoration
Make the frosting. In the bowl of a stand mixer (or using a hand mixer), beat the butter using the paddle attachment. Mix until creamy, about 2 minutes. With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated.
With the mixer on medium speed, add the vanilla, one tablespoon heavy cream and a pinch of salt. Mix until combined. If a thinner consistency is needed, add another tablespoon of cream. For a thicker consistency, add more confectioners’ sugar.
Divide frosting to mixing bowls and add one to two drops of gel food coloring to each bowl (orange, purple, green). Stir until combined adding more color if a richer hue is desired.
Transfer frostings to separate frosting bags with round tips attached. Frost the bottom of the chocolate kiss and press it on top of the hardened chocolate wafer. There should be enough frosting for it to press out from under the kiss. Add sprinkles if desired and serve.
Notes
Peanut butter: Use no-stir creamy peanut butter. I prefer Skippy Natural.Chocolate wafers are the perfect size for the brim of the hat. If you can't find them, you can melt chocolate and spoon it onto the cookies after they have cooled.Frosting: You will likely have a little bit of leftover frosting. I suggest using it to decorate Halloween cupcakes.Store in an airtight container at room temperature for up to 1 week.Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking. Baked cookies also keep in the freezer for up to 3 months.