Chocolate Peanut Butter Cookies

High-Altitude Peanut Butter Blossoms

Creaming peanut butter and sugar expands more rapidly than it does at sea level, due to atmospheric pressure. In a peanut butter blossom, which has a chewy, dense structure with a high fat content, the rapid expansion can lead to the expansion of the cookie - followed by a crash. this leaves you with a flat, dry puddle that crumbles when you try to press a chocolate kiss in the center.

Below, is a high-altitude peanut butter blossom recipe that maintains its pillowy shape, and is soft enough to hold the chocolate firmly, while staying moist in the dry mountain air.

The High-Altitude Science

To get these results, we made three key shifts:

1. Hydration Reinforcement: Peanut butter acts like a sponge at high altitude and drinks in the moisture. By increasing the liquid (milk) and reducing the flour, the cookie stays soft and pliable enough to be pressed without breaking.

2. Structural Support: We use equal amounts of brown sugar, granulated sugar and shortening. This combination provides a denser structure that can withstand the low atmospheric pressure without collapsing.

3. The High-Heat Set: Bake at 375°F. The higher temperature sets the edges of the cookie, and supports the center of the cookie while it finishes baking.

• Baking Soda: Reduced to ½ teaspoon to prevent rapid spread.

• Shortening: Adding for structural integrity.

• Temperature: Baked at 375°F (instead of 350°F) to set the cookie.

• Liquid: Added 2 tablespoons of milk to combat drier air.

Chocolate Peanut Butter Cookies

PREP TIME: 15 minutes      CHILL TIME: 30 minutes      COOK TIME: 8-10 minutes      SERVINGS: 24-30 cookies

Ingredients

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup shortening

1/2 cup peanut butter

2 Tablespoons milk

1 teaspoon vanilla

1 large egg

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Sugar to roll cookies in

24-30 Chocolate Kisses

Directions

1. Cream the Fats : In a large bowl, beat the peanut butter, both sugars, and shortening until light and fluffy.

2. Emulsify : Add the egg, milk, and vanilla extract. Beat until smooth.

3. Whisk Dry Ingredients : In a separate bowl, whisk together flour, baking soda, and salt.

4. Combine : Gradually add the dry ingredients to the wet. Mix on low until just combined. The dough should be soft and tacky, but not sticky.

5. The Chill (Mandatory) : Chill the dough in the refrigerator for 30 minutes. Cold fat is essential at high altitude to prevent the cookies from spreading too thin.

6. Preheat : Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

7. Roll and Bake : Roll the dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on the sheets. Bake for 8–10 minutes.

8. The Press : Immediately upon removing from the oven, press a chocolate kiss into the center of each cookie. The edges should crack slightly, giving the signature blossom look.

9. Set : Let the cookies cool completely on the sheet. The chocolate will melt slightly into the cookie.

Simply Altitude Pro-Tips

• Peanut Butter: The excess oil in natural peanut butter varieties is too unstable at high altitudes. Using these will lead to a flat and greasy Use a standard creamy brand.

• Don't Over Bake: Pull them from the oven when the edges are just barely starting to turn golden. In drier climates, these can become rock hard very quickly.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested favorites?

• Soft & chewy: High Altitude Chocolate Chip Cookies

• Tall & tender: High Altitude Blueberry Muffins