Description
These high altitude peanut butter blossom cookies are soft, chewy, and topped with a classic chocolate kiss. Formulated for high-altitude success, they’re ideal for holiday trays or cozy afternoon baking—no more dry or flat cookies!
Ingredients
1/2 cup unsalted butter, room temperature
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling)
30 chocolate kisses, unwrapped
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg, milk, and vanilla until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. Cover and chill the dough in the refrigerator for 30 minutes.
7. Scoop tablespoon-sized dough portions and roll into balls.
8. Roll each dough ball in the extra granulated sugar.
9. Arrange on prepared baking sheets, spacing them 2 inches apart.
10. Bake for 9–11 minutes or until the cookies are puffed and edges are set.
11. Immediately press one chocolate kiss into the center of each cookie.
12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to chill the dough to avoid excessive spreading at altitude.
Don’t overbake—the cookies continue to set as they cool.
Press the chocolate kiss gently to avoid cracking the cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: peanut butter cookies, high altitude cookies, holiday cookies