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Peanut butter cookies, some topped with squares of chocolate, sprinkled with flaky salt.

Classic Peanut Butter Cookies for High Altitude

Heather Smoke
A classic recipe for soft and chewy peanut butter cookies, perfected for high altitude bakers.
Prep Time 20 mins
Cook Time 8 mins
Chill Time 1 hr 10 mins
Total Time 1 hr 38 mins
Course Dessert
Cuisine American
Servings 2 dozen


  • ½ cup unsalted butter
  • ¾ cup creamy peanut butter
  • ½ cup dark brown sugar, lightly packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk (save the extra white for another use)
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour, spooned and leveled
  • 1 tbsp corn starch
  • ½ cup old fashioned oats
  • ½ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon
  • 2 bars good-quality chocolate, broken into squares, optional
  • ½ tsp flaky finishing salt, optional


  • In a saucepan, melt the butter over medium heat. Add the peanut butter and stir until melted. Remove from the heat.
  • Pour the melted butter and peanut butter into a mixing bowl. Stir in the brown sugar and granulated sugar, then stir in the egg, egg yolk and vanilla until well combined.
  • Separately, whisk together the flour, corn starch, oats, baking soda, salt and cinnamon. Add the dry ingredients and stir the dough together until smooth.
  • Cover the bowl with plastic wrap and refrigerate for 1 hour, to cool the butter back down and firm up the dough enough to scoop into balls.
  • Use a cookie scoop to portion the dough into 2-dozen balls. Use the tines of a fork to slightly flatten each ball.
    Place the dough balls back in an airtight container and freeze for 10 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 minutes.
  • Remove from the oven. If desired, lightly press a square of chocolate into the center of each cookie. Cool the cookies for 2 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
    Sprinkle the cookies with the flaky finishing salt.
  • Once the cookies are cooled, the chocolate will still be quite melty. Go ahead and store the cookies in an airtight container, in a single layer, for several hours until the chocolate hardens again.


  • 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