Peanut Butter Hi-Hat Cookies are homemade peanut butter cookies topped with a swirl of peanut butter frosting and dipped in melted chocolate. If you love chocolate with peanut butter, be sure to check out my Reese’s Peanut Butter Bars.
Peanut Butter Hi-Hat Cookies
Hi-hat decorating is generally associated with cupcakes. It’s the swirl of frosting that goes on top of the cupcake, or in this case, the cookie. The swirl of frosting is then dipped into melted chocolate (think about a chocolate-dipped ice cream cone). These Peanut Butter Hi-Hat Cookies are perfect for everyone who loves that perfect (in my mind) chocolate and peanut butter flavor combination. I also have a Salted Caramel Brownie Marshmallow Hi-Hat recipe you will love!
Peanut Butter Hi-Hat Cookies Ingredients
There are three parts to this recipe–the soft peanut butter cookies, the frosting, and the chocolate coating.
Peanut Butter: I chose to use only creamy peanut butter in the cookie recipe and the frosting. However, if you check out my peanut butter cookie recipe, you will see I used both chunky and creamy for the cookies. Use what you have on hand. For the frosting, stick with creamy peanut butter.
Brown Sugar: In the cookie recipe, I use a combination of granulated sugar and brown sugar. I like how the brown sugar adds a bit of flavor and the cookies are extra chewy because of it. Granulated sugar is used for sweetness! If you happen to be out of brown sugar you can use all granulated sugar.
Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking the cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Peanut Butter Hi-Hat Cookie Tips
- You do not want to overbake the cookies. I remove mine from the oven when the edges are just starting to brown. Let them rest on the cookie sheet for at least 5 minutes before moving them to the cooling rack to cool completely.
- For adding the frosting, I used a piping bag fitted with a 2A tip or any open round tip. (If you don’t have a piping bag, just use a zipped plastic bag with the corner snipped off). Holding the bag directly above the cookie, start to apply pressure. Do not move the bag up, keep it steady and apply more pressure, letting the frosting fill out around the cookie, then slowly move up for another ring. When you have reached the desired size of the dollop, release pressure and lift up. Place the frosted cookies in the refrigerator to chill as you make the chocolate coating. Let them chill for at least 15 minutes.
- When ready to dip the frosted cookies in the chocolate, be sure the glass or bowl you are using is deep enough for the height of the piped buttercream. Also, it has to be wide enough to fit the edges of the cookie and your fingers holding onto it as you dip.
How to Store
Be sure to let the chocolate set before serving and storing (about 15 minutes). Store the cookies in an airtight container in the refrigerator for up to one week.
Peanut Butter Hi-Hat Cookies
- 1½ cups (387 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (160 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 cups (500 g) confectioners' sugar, sifted
- ¾ cup (1½ sticks / 170 g) butter, room temperature
- 2⅔ cups (688 g) creamy peanut butter
- ¾ cup (178.5 g) heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2½ cups (20 ounces) semisweet chocolate chips
- ¼ cup (54.5 g) 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.
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