Homemade High Altitude Peanut Butter Blossom Cookies Recipe
Introduction
Peanut butter blossom cookies are a beloved classic, combining creamy peanut butter with a luscious chocolate center. Baking at high altitude can be tricky, but this recipe is specially adjusted to deliver soft, thick, and perfectly chewy cookies every time. Whether for holidays or everyday treats, these cookies are sure to impress.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 26 chocolate candy kisses (such as Hershey’s Kisses)
- Extra granulated sugar for coating (about 2-3 tablespoons)
Instructions
- Step 1: Preheat your oven to 350°F. Make sure your butter and egg are at room temperature for best results. Measure all ingredients and set aside.
- Step 2: In a large bowl, mix the softened butter and creamy peanut butter together until completely smooth and uniform.
- Step 3: Add the granulated sugar to the butter mixture and beat until light and fluffy, about 30-45 seconds, to incorporate air for better rise.
- Step 4: Stir in the room-temperature egg and vanilla extract until fully combined and smooth, mixing just until no streaks remain.
- Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
- Step 6: Scoop dough into 1-inch balls. Roll each ball in extra granulated sugar to coat evenly. Place the sugar-coated balls 2 inches apart on ungreased cookie sheets.
- Step 7: Bake for 10-11 minutes until edges are lightly golden but centers are still slightly soft. Immediately press one chocolate kiss into the center of each cookie. Let cool completely on the baking sheet before serving.
Tips & Variations
- Use creamy peanut butter for best texture, but crunchy peanut butter adds a nice bite if preferred.
- If using salted butter, reduce or omit added salt in the recipe.
- Replace half the granulated sugar with brown sugar for chewier cookies with a hint of molasses.
- Try different flavors of chocolate kisses, like caramel or dark chocolate, for a twist.
- Chill the dough before baking if you want to further prevent spreading, especially at very high altitudes.
Storage
Store the cookies in an airtight container at room temperature for up to one week. Layer with parchment paper to keep the chocolate kisses intact. You can freeze baked cookies for up to 3 months or freeze the dough balls for up to 2 months. Bake dough from frozen, adding a couple of extra minutes to the baking time. To freshen frozen cookies, warm them in a 300°F oven for about 5 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for these cookies?
Natural peanut butter can work if well stirred, but it may cause the cookies to spread more and become oily. For best results, use stabilized, creamy peanut butter.
When should I add the chocolate kisses?
Press the chocolate kisses into the cookies immediately after you remove them from the oven while they are still soft but set enough to hold the candy without it sinking fully.
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Homemade High Altitude Peanut Butter Blossom Cookies Recipe
- Total Time: 25-31 minutes
- Yield: 26 cookies 1x
Description
These Homemade High Altitude Peanut Butter Blossom Cookies are perfectly adapted for baking at elevations above sea level, ensuring soft, thick, and chewy cookies each time. Featuring the classic combination of creamy peanut butter and a chocolate kiss on top, this quick and easy recipe uses simple pantry ingredients and includes important technique tips to avoid common high-altitude baking pitfalls. Ideal for holiday gatherings, parties, or a sweet treat anytime, these cookies offer a nostalgic flavor with reliable results for high-altitude kitchens.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (King Arthur preferred)
- 3/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (Kerrygold preferred)
- 1 cup creamy peanut butter (room temperature)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
Topping
- 26 chocolate candy kisses (Hershey’s Kisses recommended)
- 2–3 tbsp extra granulated sugar for coating cookie dough balls
Instructions
- Preheat and Prep Ingredients: Preheat your oven to 350°F (175°C), essential for reliable results at high altitude. While the oven heats, measure all ingredients and ensure butter and egg are at room temperature to promote proper emulsification and dough consistency.
- Mix Butter and Peanut Butter: In a large bowl, thoroughly combine the softened butter and creamy peanut butter until smooth and uniform with no visible streaks, about 1-2 minutes.
- Cream with Sugar: Add the granulated sugar to the butter-peanut butter mixture and beat until light and fluffy, about 30-45 seconds. This aeration is key for cookie rise at high elevation.
- Add Egg and Vanilla: Stir in the room-temperature egg and vanilla extract until fully incorporated and smooth, mixing just until no streaks remain.
- Combine Dry Ingredients and Finish Dough: In a separate bowl, whisk the flour, baking soda, and salt. Gently stir this dry mixture into the wet ingredients until just combined—avoid overmixing to keep cookies tender.
- Form and Sugar-Coat Dough Balls: Scoop dough into 1-inch balls, roll each ball in extra granulated sugar to coat, which helps create a crackled surface and stabilizes the cookies to prevent excessive spreading. Place dough balls spaced 2 inches apart on ungreased baking sheets.
- Bake and Add Chocolate Kisses: Bake at 350°F for 10-11 minutes, until edges are lightly golden but centers remain soft. Remove from oven and immediately press one chocolate kiss into the center of each cookie. Let cool completely on the baking sheet before transferring to a wire rack.
Notes
- For best texture, do not skip chilling the dough if possible; warm dough tends to spread too much at high altitudes.
- Press chocolate kisses into cookies right after baking while cookies are hot but set enough to hold them without sinking.
- Remove cookies from the oven when edges are just set and centers look slightly underbaked to avoid dryness; they firm up as they cool.
- Use room-temperature butter and egg for proper creaming and fluffy dough; cold ingredients can cause dense cookies.
- Substitute crunchy peanut butter for a textured bite or salted butter but reduce added salt accordingly.
- Freeze dough balls on a tray before storing for up to 2 months; bake from frozen adding a couple of minutes to baking time.
- Store baked cookies in an airtight container at room temperature up to one week; layering with parchment prevents chocolate kisses from sticking together.
- Warm frozen cookies in a 300°F oven for about 5 minutes for a fresh-baked feel.
- Prep Time: 15-20 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Blossom Cookies, High Altitude Baking, Holiday Cookies, Peanut Butter and Chocolate, Homemade Cookies, Easy Cookie Recipe
