Chocolate Peanut Butter Hi Hat Cookies Recipes

CHOCOLATE PEANUT BUTTER HI HAT COOKIES

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.

PEANUT BUTTER HI-HAT COOKIES

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.

LOVABLE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.