Peanut Butter Hi-Hat Cookies are homemade peanut butter cookies topped with a swirl of peanut butter frosting and dipped in melted chocolate.
- 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
- 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
- 2½ cups (20 ounces) semisweet chocolate chips
- ¼ cup (54.5g) vegetable oil
- Preheat oven to 375°F.
- In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until well blended. Beat in the egg and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt; stir into creamed mixture.
- 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.)
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!
- Cool completely on a cooling rack, about 45 minutes.
- In a large bowl, use a hand mixer on low speed to beat the confectioners’ sugar, butter, peanut butter, heavy cream, vanilla, and salt.
- Increase the speed to high and beat until light and fluffy.
- Place frosting in piping bag fitted with tip.
- 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.
- 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.
- 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.