Chocolate Peanut Butter Hi Hat Cookies Recipes

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CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips

Steps:

  • Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER HI-HAT COOKIES



Peanut Butter Hi-Hat Cookies image

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

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 45m

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 347 kcal, ServingSize 1 serving

CHOCOLATE PEANUT BUTTER HI HAT COOKIES



Chocolate Peanut Butter Hi Hat Cookies image

Wow your guests with these decadently delicious cookies filled with a mini surprise!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ cookie mix peanut butter
Water, oil and egg called for on cookie mix pouch
36 Reese's peanut butter cups minis (from 8-oz bag)
1/3 cup butter, softened
1/4 cup creamy peanut butter
3 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
1 1/4 cups semisweet chocolate chips (10 oz)
2 tablespoons vegetable oil
1/2 teaspoon sea salt

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch without pressing with fork; cool 2 minutes on cookie sheets; transfer to cooling rack. Cool another 3 minutes, then place 1 peanut butter cup minis in center of each cookie. Cool completely on cooling rack, about 45 minutes.
  • In medium bowl, beat softened butter and peanut butter with electric mixer on medium speed until well blended. Beat in powdered sugar, milk and vanilla until smooth. Place frosting in decorating bag fitted with tip.
  • On top of each cookie, pipe frosting around and over peanut butter cup, getting as much height as possible, making cone shape with peak in center. Place cookies in refrigerator while making chocolate coating, about 15 minutes.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
  • Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.

Nutrition Facts : Calories 263.7, Carbohydrate 38.2 g, Cholesterol 5.4 mg, Fat 2, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 5.2 g, ServingSize 1 Cookie, Sodium 165.6 mg, Sugar 14.2 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE PEANUT BUTTER HI HAT COOKIES



Chocolate Peanut Butter Hi Hat Cookies image

Wow your guests with these decadently delicious cookies filled with a mini surprise!

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 11

1 pouch Betty Crocker™ peanut butter cookie mix
Water, oil and egg called for on cookie mix pouch
36 Reese's™ Minis peanut butter cups
1/3 cup butter, softened
1/4 cup creamy peanut butter
3 cups icing sugar
1/4 cup milk
1 1/2 teaspoons vanilla
1 1/4 cups semisweet chocolate chips
2 tablespoons vegetable oil
1/2 teaspoon sea salt

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch without pressing with fork; cool 2 minutes on baking sheets; transfer to cooling rack. Cool another 3 minutes, then place 1 peanut butter cup minis in centre of each cookie. Cool completely on cooling rack, about 45 minutes.
  • In medium bowl, beat softened butter and peanut butter with electric mixer on medium speed until well blended. Beat in icing sugar, milk and vanilla until smooth. Place frosting in decorating bag fitted with tip.
  • On top of each cookie, pipe frosting around and over peanut butter cup, getting as much height as possible, making cone shape with peak in centre. Place cookies in refrigerator while making chocolate coating, about 15 minutes.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
  • Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.

Nutrition Facts : Calories 236.7, Carbohydrate 38.2 g, Cholesterol 5.4 mg, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 5.2 g, ServingSize 36, Sodium 165.6 mg, TransFat 0 g

CHOCOLATE AND PEANUT BUTTER COOKIES



Chocolate and Peanut Butter Cookies image

My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. -Cathy Pawlowski, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
Additional sugar
PEANUT BUTTER TOPPING:
1/3 cup packed brown sugar
1/3 cup creamy peanut butter
1/4 cup butter, softened
CHOCOLATE GLAZE:
1/2 cup semisweet chocolate chips, melted
1/3 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.

Nutrition Facts : Calories 157 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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