CHOCOLATE PEANUT BUTTER HI HAT COOKIES
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
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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER HI-HAT CUPCAKES
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
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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- 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.
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