soft peanut butter + chocolate chip cookies

Feb
2016
29

posted by on baking, cookies, high altitude, homemade

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chewy peanut butter chocolate chip cookies

These delicious, easy to make cookies went over so well with friends + family that there was zero time to grab a just-out-of-the-oven shot! This makes about 3 dozen cookies but if you’re a huge fan of fresh baked goodness, make up the cookie balls ahead of time and freeze. When you’re craving a cookie, set out a few cookie balls on a baking sheet to thaw, preheat your oven + bake!

Another reason I love this recipe? It’s all about the ½ (for the most part) + it uses only one bowl!

For my other high altitude recipes from megherbert.com out there, I feel your pain! Everything you have ever been taught about baking goes out the window when you live above 5,000 feet. There is no exact science to this because it’s hard for me to predict your environment, the weather, your oven, etc. Your tablespoon will be your best friend since I’ll be adding and subtracting ingredients compared to the “high plains” version of this recipe I use in AZ.

Usually reducing the baking powder + sugar and increasing the liquid a bit, helps. We won’t go overboard since these are cookies and not a cake. My adjustments only lie with the white sugar (decreasing) and the flour (increasing). **I would urge those of you below 6,000 ft. to try this recipe as is. Bake 6 at a time + see how they turn out. If you need to add more flour to get them to rise, do it little by little. It won’t take much.**

Happy baking + cheers from AZ!

What you’ll need:

  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup sugar (remove 1 tablespoon)
  • ½ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 egg
  • ½ teaspoon vanilla
  • 1¼ cups flour (add 1 tablespoon)
  • ½ bag of chocolate chips (I used bittersweet)

Beat the butter + peanut butter for about 30 seconds. Add both the white + brown sugar, baking soda + baking powder. Mix again just until blended. Beat in 1 egg and the vanilla. Slowly add in your flour, beating or mixing with a wooden spoon until all of the flour is blended in. Chill in the refrigerator until the dough is easy to handle with your bare hands. *tip* I got the dough ready before making dinner so it had time to chill!

Shape the dough into about 1″ balls and flatten with a fork. Dip your fork into sugar to prevent the fork from sticking to the dough.

Bake at 375 degrees for 7-9 minutes, or just until the edges are very light, golden brown. They’ll continue to bake after you’ve taken them out of the oven and as they cool down. Don’t over bake these – you want these cookies soft.

That’s it! No time for storing these cookies – they’ll go fast!

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