Clear a clean, flat area on your counter and line a baking sheet with parchment paper. This is where your witch hat cookies will chill while they set.

Unwrap all chocolate kisses and set them in a small bowl so they’re easy to grab.

Measure out your chocolate chips and have the coconut oil or shortening ready if you’re using it.

Place your sprinkles and icing pens within reach — once the chocolate is tacky you’ll want everything handy.

Pro tip: I like to keep a damp paper towel nearby to quickly wipe fingerprints off the kisses — it keeps them shiny and neat.

Put the chocolate chips and coconut oil into a microwave-safe bowl.

Microwave in 20–30 second bursts, stirring thoroughly between each burst, until the chocolate is smooth and glossy.

Stirring after every short interval prevents overheating and graininess.

(Alternate double-boiler method): If you prefer, set a heatproof bowl over simmering water and stir the chocolate until melted.

Pro tip: Heat slowly — melted chocolate can look fine and then seize if it gets too hot. Stop microwaving when there are still a few small chips and stir them out; residual heat will finish melting.

Turn a chocolate wafer cookie flat-side up. Using the small spatula or the back of a spoon, place a small dot (about ¼ teaspoon) of melted chocolate smack in the center.

Press an unwrapped chocolate kiss, base-first, onto the dot of chocolate so the kiss sits like a tiny cone on top of the cookie. Hold for 2–3 seconds to set the glue.

Repeat until the whole sheet is filled.

Pro tip: Don’t use too much melted chocolate — a little goes a long way. Too much will make the cookie soggy and messy. If a kiss wobbles, remove it gently and add a bit more chocolate under the next one.

Twist the icing pen (or snip the tip of your frosting tube) and test on a piece of parchment to get flow and pressure right.

With a steady hand, pipe a thin band around the base of each kiss where it meets the cookie. You can do a simple line, a bow, or a tiny rectangle — whatever fits your style.

If you want a neater look, practice one or two on scrap parchment first.

Pro tip: Rest your forearm on the counter to steady your hand when piping small details — it makes the lines cleaner and your wrist less tired.

While the band frosting is still soft, sprinkle on colored sugar, tiny candy bits, or use a dot of frosting to stick on a mini candy for extra sparkle.

For a more whimsical look, add tiny stars or metallic beads to make your witch hat cookies pop on the Halloween dessert table.

If any stray frosting smudges appear, gently wipe them with a clean toothpick before everything sets.

Pro tip: Sprinkle placement is easiest if you use a small spoon to drop sprinkles exactly where you want them — it avoids accidental messes across the cookie.

Let the assembled cookies sit at room temperature until the chocolate and frosting are fully set, about 20–40 minutes depending on humidity.

If you’re in a hurry, place them in the fridge for 10–15 minutes — but be mindful that refrigeration can sometimes dull shine or cause slight condensation when they return to room temp.

Store finished witch hat cookies in an airtight container, layering parchment between them so they don’t stick together. They keep well at room temperature for 3–4 days.

Pro tip: If you plan to transport these as part of Halloween food treats, stack them in a shallow box with a single layer per box or use cupcake liners to separate them — it prevents tipping and keeps the decorations intact.