Prep 10 mins
Cook 11 mins
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
- 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
- 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.
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!
I live in Steamboat Springs (7000'), and these are by far the best cookies I have made since moving here! I have tried many recipes and they all turn out the same... They spread while baking and are flat! These hold their shape, and have a perfect consistency, soft in the middle with a touch of crumble (like traditional peanut butter cookies). I also used dark chocolate chips instead of the drizzle, and they are delicious every time! Also, they don't take much time to prep. All around amazing, thanks for the wonderful recipe!
I live in Denver, and these turned out great! Followed the recipe as written but omitted the chocolate drizzle, got 2 1/2 dozen of 2 1/2 inch cookies from one batch. Thank you so much for a high-altitude recipe that worked!