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

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!

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Piping Peanut Butter Frosting onto 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.

Dipping Cookies into Chocolate for Peanut Butter Hi Hat Cookies

  • 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.
Inside of Peanut Butter Hi Hat Cookies

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.

More Peanut Butter Cookies

4.67 from 3 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.

Ingredients

COOKIES

  • 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
  • cups (160 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt

FROSTING

  • 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

CHOCOLATE COATING

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

Instructions

COOKIES

  • 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.

FROSTING

  • 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.

CHOCOLATE COATING

  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

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

  3. 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

    1. Hi, Shelby! I work with iambaker and am happy to help with questions. We made about 27 cookies with this recipe. Have a wonderful day!

  4. Made these yesterday. Very good recipe. The only change I would make is the chocolate. I would use hardening candy chocolate instead of semi-sweet chips and oil.

  5. I made these and took them to work yesterday. Big hit!!! I was paid a huge compliment by a professional baker, stating these were the best peanut butter cookies she had ever had and asked for the recipe!!
    I absolutely love your recipes ❤️

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