I have made hi-hat cupcakes before, but never hi-hat cookies. So, I knew I had to give these a try. Not only were they yummy but they have a pretty nice appearance, too! Definitely a show stopper cookie if you’re heading to a party or special occasion. Plus, they are a lot simpler than they look. When I made the cupcakes they called for a 7 minute frosting…a bit tricky to prepare. This recipe simply calls for a thick butter cream frosting. You got this!!!!!! Thanks to Cookies and Cups for this recipe!
Hi Hat Cookies
1 cup butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 cup cocoa powder
2 1/4 cup flour
1 cup chocolate chips
Beat butter and sugars.
Add eggs and vanilla.
Add all dry ingredients and combine.
Stir in chocolate chips.
Drop by Tablespoons onto parchment lined cookie sheets.
Bake 350 10-12 minutes. Let cool on sheets.
To serve: Pipe on the butter cream, chill 10 minutes in freezer and dip tops in melted chocolate. Use any good chocolate you like to melt!!!
- 2 cups room temp salted butter
- 7-8 cups powdered sugar
- 1/2 cup milk (add slowly, you may not need it all-you want a thick butter cream)
Cookie recipe adapted from Cookies and Cups