Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
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Units: US | Metric
- 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
- 1Preheat 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.
- 2Roll 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.
- 3Melt 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.
- 4Makes: about 2 to 2-1/2 dozen cookies.
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Nutritional Facts for High Altitude Peanut Butter Cookies
Serving Size: 1 (30 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 143.2
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 4.0 g
- Cholesterol 14.3 mg
- Sodium 115.4 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 0.8 g
- Sugars 11.9 g
- Protein 2.2 g