Irresistible High Altitude Peanut Butter Delights
Experience a taste of heaven with these Irresistible High Altitude Peanut Butter Delights. Specifically crafted for those living at high elevations (7,500 ft), these cookies boast a melt-in-your-mouth texture and a perfect balance of rich peanut butter flavor and sweet, creamy chocolate. Whether you’re sharing them at a gathering or indulging yourself after a long day, these cookies offer a satisfying treat that will have everyone asking for more. Enjoy the delightful combination of soft, chewy centers and a hint of crunch, all wrapped up in a classic peanut butter cookie recipe that stands up to the demands of high-altitude baking.
N/A
Servings
150
Calories
12
Ingredients
Ingredients
Butter or Margarine
1/2 cup (Softened)
Granulated Sugar
1/2 cup (less 2 tablespoons) (N/A)
Light Brown Sugar
1/2 cup (Packed)
Creamy Peanut Butter
1/2 cup (N/A)
Large Egg
1 (N/A)
Vanilla Extract
1 teaspoon (N/A)
All-Purpose Flour
1 1/4 cups (N/A)
Baking Powder
3/8 teaspoon (N/A)
Baking Soda
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Semi-Sweet Chocolate Chips
1 1/2 cups (N/A)
Shortening
1 1/2 teaspoons (N/A)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter (or margarine), granulated sugar (minus 2 tablespoons), and brown sugar until the mixture is light and creamy.
3
Incorporate the creamy peanut butter, egg, and vanilla extract into the butter mixture, blending well until fully combined.
4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5
If the dough is too soft to handle, refrigerate it for about 30 minutes to make it easier to roll.
6
Once the dough is manageable, scoop heaping teaspoons of dough and roll them into 1 ½-inch balls. Arrange the balls on a cookie sheet, spacing them about 2 inches apart.
7
Using a fork dipped in sugar, gently press a crisscross pattern onto each cookie ball, flattening them slightly.
8
Bake in the preheated oven for 11 to 12 minutes, until the edges are slightly golden but the centers remain soft. Allow the cookies to cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
9
For the chocolate decoration, melt the semi-sweet chocolate chips with 1 ½ teaspoons of shortening in the top of a double boiler over hot, not boiling water. Once melted, transfer the chocolate to a plastic bag, snipping off the bottom corner to create a piping bag.
10
Decorate the cooled cookies with your desired chocolate design, letting the chocolate set before serving.
Nutrition Information
7.3
Fat
20.7
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What altitude is this peanut butter cookie recipe specifically crafted for?
This recipe is specifically crafted for high altitudes around 7,500 ft.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
Can I use margarine instead of butter in this recipe?
Yes, you can use either softened butter or margarine.
How much peanut butter is required for the dough?
The recipe requires 1/2 cup of creamy peanut butter.
What should I do if the cookie dough is too soft to handle?
If the dough is too soft, refrigerate it for about 30 minutes to make it easier to roll into balls.
How large should the dough balls be rolled?
The dough should be rolled into 1 1/2-inch balls.
How far apart should I space the cookies on the sheet?
Space the cookie balls about 2 inches apart on the cookie sheet.
How do I create the classic peanut butter cookie pattern?
Use a fork dipped in sugar to gently press a crisscross pattern onto each ball, flattening them slightly.
How long do these cookies need to bake?
Bake the cookies for 11 to 12 minutes.
How do I know when the cookies are done baking?
The edges should be slightly golden while the centers remain soft.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the sheet for 2 minutes before moving them to a wire rack.
How is the chocolate decoration prepared?
Melt 1 1/2 cups of semi-sweet chocolate chips with 1 1/2 teaspoons of shortening in a double boiler over hot water.
What is the purpose of adding shortening to the chocolate chips?
Shortening helps the chocolate melt smoothly and reach a consistency suitable for piping and setting.
How do I pipe the chocolate onto the cookies if I don't have a piping bag?
You can transfer the melted chocolate to a plastic bag and snip off the bottom corner to create a DIY piping bag.
How many calories are in one of these cookies?
Each cookie contains approximately 150 calories.
What is the fat content per serving?
There are 7.3 grams of fat per serving.
What is the carbohydrate content per serving?
There are 20.7 grams of carbohydrates per serving.
How much protein is in each cookie?
Each cookie provides 2.5 grams of protein.
What measurements of sugar are used in the dough?
The recipe uses 1/2 cup (minus 2 tablespoons) of granulated sugar and 1/2 cup of packed light brown sugar.
How much flour is required for this high-altitude recipe?
You will need 1 1/4 cups of all-purpose flour.
Does this recipe use both baking powder and baking soda?
Yes, it uses 3/8 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much salt is included in the dry ingredients?
The recipe calls for 1/2 teaspoon of salt.
What kind of vanilla is recommended?
The recipe specifies 1 teaspoon of vanilla extract.
What type of chocolate chips should I use for the topping?
Semi-sweet chocolate chips are recommended for the decoration.
Is a stand mixer required for this recipe?
A stand mixer or a hand mixer can be used to cream the butter and sugars.
Should the egg be at a specific temperature?
The recipe requires one large egg; while not specified, room temperature eggs generally incorporate better into dough.
What texture can I expect from these cookies?
These cookies feature a melt-in-your-mouth texture with soft, chewy centers and a hint of crunch.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
Is the granulated sugar measurement exact?
The recipe calls for 1/2 cup of granulated sugar, but instructs you to remove 2 tablespoons from that amount.
Can I eat the cookies immediately after piping the chocolate?
It is best to let the chocolate set completely before serving the cookies.