Description
Irresistible High Altitude Peanut Butter Blossom Cookies are soft, chewy, and perfectly balanced with rich peanut butter flavor and chocolate kisses. Ideal for baking at high elevation, this high altitude cookie recipe includes classic ingredients and expert adjustments to ensure your cookies turn out beautifully every time.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
30 Hershey’s Kisses, unwrapped
Instructions
1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add egg, vanilla extract, and milk. Mix until smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture and mix just until combined.
6. Shape dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on baking sheets.
7. Bake for 8–10 minutes until cookies are puffed and beginning to crack.
8. Immediately press a Hershey’s Kiss into the center of each cookie.
9. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use creamy, shelf-stable peanut butter for best texture.
Adjust baking time slightly if your kitchen is especially dry.
Freeze dough balls and bake later—add kisses after baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg