High Altitude Peanut Butter Cookies Recipes

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HIGH ALTITUDE PEANUT BUTTER COOKIES



High Altitude Peanut Butter Cookies image

Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.

Provided by Meeka777

Categories     Drop Cookies

Time 21m

Yield 30 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

CHEWY PEANUT BUTTER COOKIES



Chewy Peanut Butter Cookies image

These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.

Provided by Sandi

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 teaspoon baking soda
2 tablespoons hot water
2 ½ cups all-purpose flour
2 eggs

Steps:

  • Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  • Stir in the eggs. Add the flour. Roll dough into balls.
  • Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 39.2 g, Cholesterol 20.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 147.3 mg, Sugar 24.4 g

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES



High Altitude Gluten-Free Peanut Butter Cookies image

This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.

Provided by Jamie B

Categories     Dessert

Time 22m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4

1 cup jif creamy peanut butter (* Ingredients at end of directions)
15 tablespoons sugar (1 Tbsp less than 1 cup)
1 large egg
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 355 degrees F.
  • Mix peanut butter and sugar until smooth.
  • Beat egg and baking soda.
  • Add egg mixture to peanut butter mixture, stirring well.
  • Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
  • Flatten each ball with tines of fork, making a cross pattern.
  • Bake until puffed and slightly golden, about 8 - 12 minutes.
  • Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
  • * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

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