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Home » Cookies » High Altitude Peanut Butter Cookies

High Altitude Peanut Butter Cookies

Published: Mar 13, 2022 · Modified: Mar 13, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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These High Altitude Peanut Butter Cookies have soft chewy centers with lots of peanut butter flavor! They can be prepped, scooped and baked in less than 30 minutes.

High Altitude Peanut Butter Cookies on white wooden boards with peanuts surrounding. Everything is on a white marble background.

These High Altitude Peanut Butter Cookies have it all! They are thin, with crispy edges and soft centers with a tons of classic peanut butter flavor. Also, you can optionally dip them in chocolate with some crushed peanuts on top of extra texture and presentation.

Not to mention, these cookies are so easy to make! Nothing is better than having freshly baked cookies in less than 30 minutes. Looking for more high altitude cookie recipes? Check out my classic chocolate chip, brown butter and chocolate chunk, s'mores, bailey's and chocolate and funfetti sugar.

Why You'll Love this Recipe

  • These cookies are full of peanut butter cookies
  • Perfect balance of sweet and salty
  • Simple and easy recipe
  • Super chewy cookies with soft inside and crispy edges
  • Freshly baked cookies in about 30 minutes
Close up of high altitude peanut butter cookies on a white wood board with peanuts surrounding.

Ingredients

High Altitude Peanut Butter Cookies in separate containers with each item labeled in dark red rectangle with white text

Ingredient Notes

  • Unsalted Butter: I use unsalted so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie. You want the butter to be room temperature so it mixes well with the peanut butter.
  • Peanut Butter: I used creamy store bought peanut butter.  I recommend using Jif or Skippy.
  • Sugar: I use dark brown and granulated sugar to give us just the right amount of sweetness and chewiness. I like dark brown sugar for its robust taste.
  • Egg: A whole egg to bind the cookie dough, add moisture, and adds richness. Take out 30 minutes before using to bring to room temperature.
  • Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste. 
  • Flour: I always use all-purpose flour. Just make sure to measure the flour correctly.
  • Salt: I prefer to use kosher or fine sea salt in my recipes.

Step-by-Step Instructions

Side by side photos. A number is in the upper left corner with white with black outline. The left '1' has a mixing bowl with butter and peanut butter creamed. The right '2' has peanut butter mix in a mixing bowl.
  1. Pre-heat oven to 350 degrees Fahrenheit. Next, beat butter and peanut butter together until completely combined using a hand mixer or stand mixer. You should see the peanut butter become a lighter colored brown when fully mixed with the butter.
  2. Next, add in sugar and beat until light and fluffy using a hand mixer or stand mixer.
Side by side photos. A number is in the upper left corner with white with black outline. The left '3' has a mixing bowl with dough with vanilla and egg. The right '4' has peanut butter cookie dough in a mixing bowl.
  1. Add in egg and vanilla extract and beat until well combined using a hand mixer or stand mixer.
  2. Add in all dry ingredients until just combined by hand using a silicone spatula.
Side by side photos. A number is in the upper left corner with white with black outline. The left '5' has peanut butter dough scoop onto a baking sheet lined with a silicone mat. The right '6' has baked peanut butter cookies on a baking sheet.
  1. Scoop cookie dough using a 1.5-1.6 tablespoons size scoop. Bake for 10-11 minutes.
  2. 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).

Expert Tips

  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
  • Dark brown sugar > light brown sugar: I like dark brown sugar because of the robust flavor and how chewy it makes the cookies but its also key to activating the baking soda.
  • Don’t over bake! High Altitude Peanut Butter Cookies should still be slightly soft in the center, they’ll firm up as they cool. Baking at high altitude can result in a paler looking product so don't let that defer you from keeping the cookies in the oven longer. I take the cookies out once I see a slight golden brown ring around the bottom of the cookies.
  • Room Temperature Ingredients are Key: Room temperature butter and egg are key to this recipe. Cold ingredients don't incorporate together as easily or even at all. Also, it can take longer to bake when ingredients are cold.

Recipe FAQs

What kind of peanut butter should I use for these cookies?

I highly recommend using more processed smooth peanut butters like Jif or Skippy. All-natural peanut butters are oilier and cause the cookies to spread out more as they bake. Processed varieties help hold everything together! I have not tried this recipe with a reduce fat peanut butter.

What altitude were these cookies baked at? How do I adjust for my altitude?

I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

Storage

Keep peanut butter cookies stored in an airtight container for 2-3 days at room temperature.

A small metal spatula with peanut butter cookies on a wooden board with peanuts surrounding

You Might Also Like

  • High Altitude Smoked S'mores Cookies
  • High Altitude Brown Butter Chocolate Chip Cookies
  • High Altitude Funfetti Sugar Cookies
  • High Altitude Chocolate Chip Cookies

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Close up of high altitude peanut butter cookies on a white wood board with peanuts surrounding.

High Altitude Peanut Butter Cookies

Mara
These High Altitude Peanut Butter Cookies are packed with PB flavor! They are soft and chewy with crispy edges. Plus, these cookies can be made in less than 30 minutes and the recipe can easily be doubled or tripled!
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 10 mins
Resting Time 10 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings 26 cookies
Calories 128 kcal

Ingredients
  

  • 1 stick butter, unsalted room temperature
  • ½ cup peanut butter, creamy
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg large
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt or flaky sea salt
  • 1.25 cups all-purpose flour

Instructions
 

  • Pre-heat oven to 350 degrees Fahrenheit. Next, beat butter and peanut butter together until completely combined using a hand mixer or stand mixer. You should see the peanut butter become a lighter colored brown when fully mixed with the butter.
  • Next, add in sugar and beat until light and fluffy using a hand mixer or stand mixer.
  • Add in egg and vanilla extract and beat until well combined using a hand mixer or stand mixer.
  • Add in all dry ingredients until just combined by hand using a silicone spatula.
  • 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).

Notes

  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
  • Dark brown sugar > light brown sugar: I like dark brown sugar because of the robust flavor and how chewy it makes the cookies but its also key to activating the baking soda.
  • Don’t over bake! High Altitude Peanut Butter Cookies should still be slightly soft in the center, they’ll firm up as they cool. Baking at high altitude can result in a paler looking product so don't let that defer you from keeping the cookies in the oven longer. I take the cookies out once I see a slight golden brown ring around the bottom of the cookies.
  • Room Temperature Ingredients are Key: Room temperature butter and egg are key to this recipe. Cold ingredients don't incorporate together as easily or even at all. Also, it can take longer to bake when ingredients are cold.
What kind of peanut butter should I use for these cookies? I highly recommend using more processed smooth peanut butters like Jif or Skippy. All-natural peanut butters are oilier and cause the cookies to spread out more as they bake. Processed varieties help hold everything together! I have not tried this recipe with a reduce fat peanut butter.
What altitude were these cookies baked at? How do I adjust for my altitude? I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 128kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 118mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 159IU | Calcium: 13mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

« High Altitude Funfetti Sugar Cookies
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Reader Interactions

Comments

  1. Kerry Plancon says

    October 17, 2022 at 6:55 pm

    5 stars
    Excellent. My first batch of high altitude cookies. Thank you for the confidence! They came out deliciously.

    Reply
    • Mara says

      October 17, 2022 at 11:20 pm

      Hi Kerry, thank you so much for taking the time to review and leave a comment! I'm so glad you enjoyed them!!

      Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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