High Altitude Peanut Butter Chocolate Chunk Cookies Mountain Mama Cooks

High Altitude Peanut Butter Cookies Recipe

Preheat oven to 375°. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Using a stand or hand-held mixer, beat butter and sugars until light and fluffy, 2-3 minutes. Add eggs one at a time, incorporating each fully.

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Preheat your oven to 350 F. Line three baking sheets with parchment paper. Mix the flour, baking soda, and salt together in a bowl. Using an electric mixer, beat the peanut butter, brown sugar, sugar, butter, honey, egg, egg yolk, and vanilla until well blended. Stir in the dry ingredients into the peanut butter mixture in two additions.

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Bake Mode. Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Beat together the shortening or butter, sugars, egg, vanilla, and peanut butter until smooth. Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until.

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Instructions. Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with non-stick parchment or baking paper. In a bowl, stir together 1 cup of the sugar with the egg yolks, until moist and crumbly. Stir in the peanut butter to make a dough.

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Step 2: In a large mixing bowl, cream together the butter, peanut butter, and sugar. Step 3: Add in the vanilla, eggs, and milk and cream the mixture together until smooth and tan-colored. Step 4: In a small mixing bowl, lightly whisk together the flour, baking powder, and salt until combined.

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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.

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8. Buddy the Elf Cookies. These are such a fun holiday cookie inspired by the movie Elf. A classic chocolate chip cookie recipe loaded with pop-tarts, mini-marshmallows, M&M's, and sprinkles. Get the recipe here —-> Buddy the Elf "Breakfast" Cookies. 9.

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Preheat the oven to 375 F, and line a large baking sheet with parchment paper. Place the chilled dough balls 3 inches apart on the baking sheet and bake on the center oven rack for 8 minutes. Remove from the oven. If desired, lightly press a square of chocolate into the center of each cookie.

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Heat oven to 375° . Remove wrappers from chocolate. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls.

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Baking Times. Baked goods take longer to bake because of the lower air pressure. You may need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works. More High Altitude Tips. Visit Kelley Epstein {Mountain Mama Cooks}'s profile on Pinterest.

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Make the dough. In a bowl, whisk together the melted butter, peanut butter, brown sugar and granulated sugar, until smooth. Add the egg, egg yolk and vanilla, and whisk again until smooth. In a separate bowl, sift together the flour, corn starch, baking soda, salt and cinnamon.

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Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a small bowl, stir together the flour, baking soda, and salt, and set aside. In a large bowl, beat together the butter, peanut butter, brown sugar, and 1/4 cup sugar until well combined. Beat in the egg and vanilla extract until just combined.

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Here's a recipe for peanut butter cookies with shortening that has been adjusted for high altitude: Ingredients: • 1/4 cup butter flavored SHORTENING • 1/2 cup unsalted BUTTER, at room temperature • 3/4 cup creamy PEANUT butter • 1 1/4 cups granulated SUGAR • 2 EGGS • 1 tablespoon VANILLA extract • 2 cups all-purpose 11.7% FLOUR • 1/2 teaspoon baking POWDER • 1/2 teaspoon.

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Add the peanut butter and vanilla extract and beat until combined. Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1-2 hours, and up to 3 days. Preheat oven to 350°F (177°C).

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Directions. Preheat oven to 375°F (175°C). In large bowl, combine sugar, brown sugar, shortening, peanut butter, milk, vanilla and egg. Sift together the flour, salt, and baking soda.

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Scoop cookie dough using a 1.5-1.6 tablespoons size scoop. Bake for 10-11 minutes. Cool cookies for 5-7 minutes on the tray and then move the cookies to a baking sheet to cool to room temperature (~ 5 minutes).