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High Altitude Peanut Butter Blossom Cookies

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Description

Welcome to the ultimate guide for perfectly fluffy and chewy High Altitude Peanut Butter Blossom Cookies! If you’ve ever struggled with flat, dry, or cracked cookies when baking at 5,000 feet or higher, this recipe is your new best friend. We’re diving deep into the science and art of baking at elevation to bring you a cookie that’s as delightful in taste as it is in texture, ensuring those iconic chocolate kiss tops remain perfectly nestled and soft.

Ingredients

  • **All-Purpose Flour:** 1 3/4 cups (210g)
  • **Baking Soda:** 1 teaspoon
  • **Salt:** 1/2 teaspoon
  • **Unsalted Butter:** 1/2 cup (113g), softened to room temperature
  • **Granulated Sugar:** 1/2 cup (100g), plus extra for rolling
  • **Packed Light Brown Sugar:** 1/2 cup (100g)
  • **Creamy Peanut Butter:** 1 cup (256g)
  • **Large Eggs:** 1, at room temperature
  • **Vanilla Extract:** 1 teaspoon
  • **Hershey’s Kisses:** Approximately 36 unwrapped

Instructions

  1. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. **Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. **Cream Butter and Sugars:** In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
  4. **Add Peanut Butter and Egg:** Beat in the creamy peanut butter until well combined. Then, beat in the room-temperature egg and vanilla extract until fully incorporated.
  5. **Gradually Add Dry Ingredients:** Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. **Shape the Cookies:** Place about 1/2 cup of granulated sugar in a shallow bowl for rolling. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into smooth balls. Then, roll each dough ball in the granulated sugar until evenly coated.
  7. **Place on Baking Sheets:** Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  8. **Bake:** Bake for 8-10 minutes. The cookies should look set around the edges but still appear slightly soft in the center.
  9. **Add Hershey’s Kisses:** Immediately after removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie.
  10. **Cool:** Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measure flour accurately, preferably by weight, to prevent dry cookies. Ensure all ingredients are at room temperature for best results. Do not overmix the dough once dry ingredients are added.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://www.oldplainrecipes.com/high-altitude-peanut-butter-blossom-cookies/