Peanut Butter Hi-Hat Cookies

pressure. Do not move the bag up keep it steady and apply more pressure letting the frosting fill out around the cookie then slowly move up for another ring. When you have reached the desired size of the dollop release pressure and lift up. Place the frosted cookies in the refrigerator to chill as you make the chocolate coating. Let them chill for at least 15 minutes When ready to dip the frosted cookies in the chocolate be sure the glass or bowl you are using is deep enough for the height of the piped buttercream. Also it has to be wide enough to fit the edges of the cookie and your fingers holding onto it as you dip.
Ingredients
COOKIES
1½ cups 387 g creamy peanut butter½ cup 1 stick 113 g unsalted butter softened½ cup 100 g granulated sugar½ cup 100 g light brown sugar packed1 large egg room temperature1 teaspoon vanilla extract1¼ cups 160 g allpurpose flour¾ teaspoon baking powder¼ teaspoon kosher salt
FROSTING
4 cups 500 g confectioners sugar sifted¾ cup 1½ sticks 170 g butter room temperature2⅔ cups 688 g creamy peanut butter¾ cup 178 5 g heavy cream2 teaspoons vanilla extract¼ teaspoon kosher salt
CHOCOLATE COATING
2½ cups 20 ounces semisweet chocolate chips¼ cup 54 5 g vegetable oil
Instructions
COOKIES
Preheat oven to 375F.
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 3tablespoon 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.
FROSTING
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.
CHOCOLATE COATING
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 coneshaped 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.