Chocolate Peanut Butter Hi Hat Cookies Recipes

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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 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

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 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.

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.

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories     Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

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).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Make and share this Chocolate Peanut Butter Cookies recipe from Food.com.

Provided by TattooedMamaof2

Categories     Drop Cookies

Time 20m

Yield 24 cookies

Number Of Ingredients 9

1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup sugar
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup cocoa
1 cup brown sugar

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



Chocolate Peanut Butter No-Bake Cookies image

These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 cups sugar
1/2 cup butter or margarine, cubed
1/2 cup 2% milk
3 tablespoons baking cocoa
Dash salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old-fashioned oats

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.

Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Chocolate dough with chewy oats and peanut butter chips.

Provided by alexandra91

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h5m

Yield 48

Number Of Ingredients 14

2 ½ cups rolled oats
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, at room temperature
½ cup milk
¼ cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 (10 ounce) package peanut butter chips

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.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 17.6 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 86.7 mg, Sugar 11.3 g

PEANUT BUTTER HI-HAT CUPCAKES



Peanut Butter Hi-Hat Cupcakes image

Surprise your guests with these light and fluffy cupcakes layered with peanut butter frosting and coated with chocolate - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 28

Number Of Ingredients 15

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
3/4 cup milk
1 1/2 cups butter, softened
1 1/2 cups creamy peanut butter
1 jar (7 oz) marshmallow creme
3 cups powdered sugar
2 teaspoons vanilla
3 cups milk chocolate chips (18 oz)
6 tablespoons vegetable or canola oil

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.

Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Cupcake, Sodium 310 mg, Sugar 43 g, TransFat 1/2 g

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From sweetestmenu.com


PEANUT BUTTER HI-HAT CUPCAKES RECIPE - RECIPES.NET
2021-08-05 Let the chocolate cool down for 5 minutes before dipping. Holding the cupcake by its bottom, carefully and quickly dip each into chocolate to coat the frosting. Place on a wire rack on top of a baking sheet in case any chocolate drips off. Refrigerate cupcakes for 30 minutes to set the chocolate. Enjoy!
From recipes.net


PEANUT BUTTER HIGH HAT CUPCAKES - A CLASSIC TWIST
Preheat oven to 350oF. Line muffin tins with cupcake liners. Sift together the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
From aclassictwist.com


PEANUT BUTTER CHOCOLATE CHIP COOKIES - PRETTY. SIMPLE. SWEET.
2018-09-27 In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Beat in the egg, one at a time, then beat in vanilla extract. Add flour mixture and mix just until combined.
From prettysimplesweet.com


CHOCOLATE PEANUT BUTTER HI-HAT CUPCAKES - PINEAPPLE AND COCONUT
Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly. Preheat oven to 350 deg F. Prepare pans with cupcake liners. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until ...
From pineappleandcoconut.com


PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
When ready to bake, heat oven to 350 Deg F ( 176C) and set out baking sheets with parchment paper. Fill a small bowl with the granulated sugar and another with the turbinado (raw) sugar. Roll out the dough in 14 gram sized balls ( a generous tablespoon), roll in the granulated sugar first then the raw sugar.
From pineappleandcoconut.com


PEANUT BUTTER AND CHOCOLATE HI-HAT CUPCAKES
2016-12-03 Peanut Butter and Chocolate Hi-Hat Cupcakes RECIPE available ... Chocolate Chip Cookie Cupcakes February 7, 2018 - 12:57 am; Chocolate Babycakes with Raspberry Sauce February 6, 2018 - 12:57 am; Comments. Hi , Yes fruit topping enhances the dessert Thanks for... February 1, 2018 - 2:26 am by Samaresh Biswal; Hello, I'm just wondering how …
From thecupcakedailyblog.com


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