High Altitude Peanut Butter Cookies

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!

Course Dessert

Cuisine American

Prep Time 8

Cook Time 10

Resting Time 10

Total Time 28

Servings cookies

Calories 128kcal

Author Mara

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