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4.75 from 4 votes

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.
Prep Time20 mins
Cook Time10 mins
Chill15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Hi Hat Cookies
Servings: 27
Calories: 347kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Calories: 347kcal