Best 11 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 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.

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.

CHOCOLATE PEANUT BUTTER COOKIES

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.

CHOCOLATE PEANUT BUTTER COOKIES

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.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
• Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookie centers are set, 10 to 12 minutes.

PEANUT BUTTER HI-HAT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 28 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Divide batter evenly among muffin cups.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1 1/2 cups butter and the peanut butter with electric mixer on medium speed until smooth. Beat in marshmallow creme. On low speed, gradually add powdered sugar until blended. Add 2 teaspoons vanilla; beat 3 minutes longer.
• Spoon frosting into decorating bag fitted with large round tip. On top of each cupcake, pipe frosting in circles making cone shape with peak in center. Refrigerate cupcakes at least 45 minutes to harden frosting before dipping in chocolate coating.
• In 1 1/2-quart saucepan, heat chocolate chips and oil over low heat, stirring occasionally, until smooth. Dip cone-shaped frosting on each cupcake into chocolate coating to coat frosting completely, letting excess chocolate drip off. Refrigerate to set coating, about 5 minutes.