CHOCOLATE PEANUT BUTTER HI HAT COOKIES - BETTYCROCKER.COM
Wow your guests with these decadently delicious cookies filled with a mini surprise!
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 50 minutes
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 , CarbohydrateContent 38.2 g, CholesterolContent 5.4 mg, FatContent 2 , FiberContent 1.9 g, ProteinContent 2.8 g, SaturatedFatContent 5.2 g, ServingSize 1 Cookie, SodiumContent 165.6 mg, SugarContent 14.2 g, TransFatContent 0 g
GINGERBREAD COOKIE CUTOUTS RECIPE: HOW TO MAKE IT
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. —Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts : Calories 78 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 13g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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