Peanut Butter Hi-Hat Cookies

filed under: Cookies · Dessert · Food + Drink on February 4, 2021

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, 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.

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Peanut Butter Hi Hat Cookies

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.

How to Make the Cookies

Again, the peanut butter cookie recipe is this recipe you can find here. To make the cookies, first, cream together the peanut butter, granulated sugar, and brown sugar. Next, beat in the egg and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Finally, add and stir the dry ingredients into the creamed mixture.

To bake the cookies, use a 3 tablespoon scoop to scoop the dough into balls. Place the cookies onto an ungreased baking sheet. Use the bottom of a glass to gently flatten the balls of dough.

Bake for 8-10 minutes. 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.

Piping Peanut Butter Frosting onto Peanut Butter Hi Hat Cookies

How to Make Peanut Butter Frosting

The peanut butter frosting really brings out the peanut butter flavor that one would expect from peanut butter hi-hat cookies. To make the frosting, simply beat the sifted confectioners’ sugar, butter, peanut butter, heavy cream, vanilla, and salt. Beat on high speed until light and fluffy.

When ready, place the frosting in 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 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.

Dipping Cookies into Chocolate for Peanut Butter Hi Hat Cookies

How to Make Peanut Butter Hi-Hat Cookies

To finish off these ‘better than Reese’s Peanut Butter Cups’ treats, the final step is to dip the frosted cookies in melted chocolate. To melt the chocolate, add the chocolate and oil to a microwave-safe bowl. Microwave, uncovered, for about 30 seconds. Stir and microwave for another 10-15 seconds. Stir after each interval until the chocolate is melted and smooth.

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. Let the chocolate set before serving (about 15 minutes). Store cookies in the refrigerator for up to a week.

Inside of Peanut Butter Hi Hat Cookies

Looking for More Peanut Butter Desserts?

Peanut Butter Cupcakes with Peanut Butter Frosting

Chocolate Peanut Butter Ooey-Gooey Cake

Peanut Butter Cheesecake

Reese’s Cheesecake Pie

Peanut Butter Brownie Trifle

5 from 2 votes
Peanut Butter Hi-Hat Cookies
Prep Time
20 mins
Cook Time
10 mins
Chill
15 mins
Total Time
45 mins
 

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

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Hi Hat Cookies
Servings: 27
Calories: 347 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
COOKIES
  • 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
  • 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
  • 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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Comments

  • Susan Helms says:

    Would this be good using alternative sugar (diabetic)?

  • Rhona Faye Morris says:

    I have used many of Amanda’s recipes. I live her recipes!!! Very easy to follow.

  • Jane says:

    Your recipes are always THEE best both in creative and taste (at least the ones I’ve tried). Plus you give such clear directions in your recipes. Kudos to you!

  • Susan Black says:

    well I do need an additional chin and I was wondering how I was going to get it and this is probably my answer

  • Angel says:

    Just made these. Yum! Easy👍🏼

  • THELMA EDWARDS says:

    AHANDA, DO YOU HAVE COOK BOOK TO SELL OF YOUR COOKIES? THEY ARE REALLY GREAT TO LOOK AT. CANT WRITE TO MUCH ANY MORE. I WANT TO TRY THEM. LOVE THELMA