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Chocolate Peanut Butter Hi Hat Cookies

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Chocolate Peanut Butter Hi Hat Cookies
  • Prep Time 50 min
  • Total Time 2 hr 0 min
  • Servings 36
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Wow your guests with these decadently delicious cookies filled with a mini surprise!

Ingredients

Cookies

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)

Peanut Butter Buttercream Frosting

1/3
cup butter, softened
1/4
cup creamy peanut butter
3
cups powdered sugar
1/4
cup milk
1 1/2
teaspoons vanilla

Chocolate Coating

1 1/4
cups semisweet chocolate chips (10 oz)
2
tablespoons vegetable oil
1/2
teaspoon sea salt

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.
Trademarks referred to herein are the properties of their respective owners.
Tips  

If the chocolate coating is too thick, add additional oil a teaspoon at a time, stirring until smooth. Reheat in microwave 10 seconds, stirring until smooth, if needed.

For chocolate coating, use milk or dark chocolate chips, if desired.

If using a 21-oz pouch Betty Crocker™ peanut butter cookie mix, follow package directions; shape dough into 42 balls. Use 42 Reese's™ peanut butter cup minis (from 8-oz bag). For frosting, use 1/2 cup butter, 1/3 cup creamy peanut butter, 3 1/2 cups powdered sugar, 1/4 cup milk and 1 3/4 teaspoons vanilla. For chocolate coating, use 1 1/2 cups semisweet chocolate chips, 2 tablespoons oil and 3/4 teaspoon sea salt. Add additional teaspoon oil to coating if needed for ease in dipping.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
263.7
(
Calories from Fat
90
)
Daily Value
Total Fat
12.6g
19%
(
Saturated Fat
5.2g
26%
,
Trans Fat
0g
)
Cholesterol
5.4mg
2%
Sodium
165.6mg
7%
Potassium
82.9mg
2%
Total Carbohydrate
38.2g
13%
(
Dietary Fiber
1.9g
8%
,
Sugars
14.2g
)
Protein
2.8g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
1.20%
1%
Iron
3.20%
3%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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