Thursday, May 13, 2021
HomeRECIPESPeanut Butter Hi-Hat Cookies

Peanut Butter Hi-Hat Cookies

Peanut Butter Hi-Hat Cookies are homemade peanut butter cookies topped with a swirl of peanut butter frosting and dipped in melted chocolate.

INGREDIENTS

COOKIES

  • 1½ cups creamy peanut butter
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups (160g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

FROSTING

  • 4 cups (500g) confectioners’ sugar, sifted
  • ¾ cup (1½ sticks or 170g) butter, room temperature
  • 2⅔ cups (688g) creamy peanut butter
  • ¾ cup (178.5g) heavy cream
  • 2 teaspoons vanilla
  • ¼ teaspoon salt

CHOCOLATE COATING

  • 2½ cups (20 ounces) semisweet chocolate chips
  • ¼ cup (54.5g) vegetable oil

INSTRUCTIONS

COOKIES

  1. Preheat oven to 375°F.
  2. In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until well blended. Beat in the egg and vanilla.
  3. In a separate bowl, combine the flour, baking powder, and salt; stir into creamed mixture.
  4. Scoop dough into balls. (I used a 3-tablespoon scoop.) Place cookies 2 inches apart onto ungreased cookie sheets. Gently press each ball of dough with the bottom of a glass to slightly flatten. (Note: Dip the bottom of the glass in confectioners’ sugar if glass is sticking to dough.)
  5. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!
  6. Cool completely on a cooling rack, about 45 minutes.

FROSTING

  1. In a large bowl, use a hand mixer on low speed to beat the confectioners’ sugar, butter, peanut butter, heavy cream, vanilla, and salt.
  2. Increase the speed to high and beat until light and fluffy.
  3. Place frosting in piping bag fitted with tip.
  4. On top of each cooled cookie, pipe frosting in a tall swirl, getting as much height as possible. Place frosted cookies in the refrigerator while making chocolate coating, about 15 minutes.

CHOCOLATE COATING

  1. In a small microwavable bowl, microwave chocolate chips and oil uncovered, on high, for 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
  2. Dip the cone-shaped frosted cookies into the chocolate coating to coat most of the frosting, letting excess chocolate drip off. Let the chocolate set (about 15 minutes) before serving.

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