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–+ servings
Peanut butter cookies with chocolate squares and flaky salt.

Best High Altitude Peanut Butter Cookies

Heather Smoke
A classic recipe for soft and chewy peanut butter cookies, perfected for high altitude bakers.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

4.86 from 7 votes
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Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 2 hours
Total Time 2 hours 29 minutes
Course Dessert
Cuisine American
Servings28 cookies

Ingredients
 

  • ½ cup unsalted butter, melted
  • ¾ cup creamy peanut butter
  • ½ cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk (save the extra white for another use)
  • 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
  • 1 tbsp corn starch
  • ½ cup old fashioned oats, ground in a food processor or Ninja until powdery
  • ½ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon

Instructions
 

  • In a saucepan, melt the butter over medium heat. In a bowl, whisk together the hot melted butter with the peanut butter until smooth.
  • Whisk in both the sugars and the vanilla extract, then whisk in the egg and egg yolk until well combined.
  • Separately, whisk together the flour, corn starch, oats, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients, and stir the dough together until smooth.
  • Cover the bowl with plastic wrap and refrigerate for 1 1/2 hours, to cool the butter back down and firm up the dough enough to scoop into balls.
  • Use a medium cookie scoop to scoop 28 balls of dough. Use the tines of a fork to slightly flatten each ball. Chill the dough balls for 30 minutes while you preheat the oven.
  • 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 8-9 minutes.
  • Cool the cookies for 2 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.

Notes

  • Cookies will stay soft and chewy, stored in an airtight container at room temperature for up to 3-5 days, or frozen for 3-6 months.
  • Peanut butter that's not labeled "all-natural" is usually best for baking, as it's more stable.  If using an all-natural peanut butter, which is more runny, increase the flour by a couple of tablespoons.
Keyword Chocolate, Cookies, High Altitude Cookies, Peanut Butter
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