Recipe by Meeka777
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
Top Review by FHCpolo87
Yum! I followed the recipe except left out the shortening as I didn't have any in the house. Instead I increased the butter by 1 tablespoon. These cookies turned out great! I have had zero luck baking since moving to Denver but this recipe made great cookies that were fluffy, soft and light. I added chocolate chips into the cookies instead of the drizzle as well and they were delish! I will definitely be keeping this recipe as a go-to!
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup granulated sugar (less 2 Tablespoons)
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 3⁄8 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 teaspoons shortening
Directions See How It's Made
- Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
- Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
- Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
- Makes: about 2 to 2-1/2 dozen cookies.