Nicely baked, chewy cookies aren't just for low elevation! These High Altitude Peanut Butter Cookies are nutty, lightly crunchy, chewy, and full of peanut butter flavor.
This recipe was originally published on March 27, 2020. It was updated with additional recipe information on September 29, 2020.
This post may contain affiliate links, where I can make a small profit at no expense to you. See my disclosure policy for details. Thank you so much for supporting Mae's Menu!
Looking for a sweet treat or some baking therapy to brighten up your days? Me too. These High Altitude Peanut Butter Cookies are delicious for anyone over 3500-4000 feet. They're chewy, nutty, lightly crispy and the perfect way to satisfy your sweet tooth. Rolling out the cookies is a breeze, too. Just roll the cookies into balls and then lightly press them down with the bottom of a glass cup. Enjoy baking, friends!
It's baking time again, everybody!
Yep, even though we're just here by ourselves for the indefinite future and I'm being safe by not giving baked goods away for the time being, I still find that I want to bake every few days.
If I keep this up much longer I might be buying a large chest freezer by the end of this to accommodate all of the cookies, brookies, and mochi balls, and the like. 🙂
I'd like to say that would mean I wouldn't then bake for a while when life gets back to order, but I doubt that will be the case.
'Cause when isn't baking a good idea? After all, baking is used to get through for downtimes and celebrate up times; to entertain on a quiet afternoon and to enjoy with friends and family during the busy holiday seasons.
So, whether you're reading this now or at some other time in the future, it's likely still a great time to bake.
And I hope you bake these cookies along with me, celebrating community, hope, and delicious treats regardless of where we are in time or the world.
These High Altitude Sugar Cookies Are...
- Hard to eat just one of
- Utterly addicting
- The perfect afternoon snack
- A delightful dessert
- And, of course, a great Netflix snack 😉
Indulge in a little baking therapy even if you're at high altitude with this peanut butter cookie recipe! After we make the cookie batter, we'll roll out the cookies into balls, flatten them with the bottom of a glass, and then give them a quick bake in the oven. Simple as that!
- Unsalted butter -- if you don't have unsalted butter you can use salted, just reduce the salt in the rest of the recipe to 1/4 teaspoon
- Natural creamy peanut butter -- stir your peanut butter well and let it come to room temperature before making this recipe
- Granulated white sugar
- Pure liquid vanilla extract -- imitation vanilla works alright, but the pure extract is worth the splurge if you can afford it
- Jumbo eggs -- these bind the cookies together. See my notes below how many large eggs you can substitute in.
- Milk -- we need just a bit (really-- only a teaspoon)
- Whole wheat flour -- high altitude baking is usually most successful with a higher protein flour. Whole wheat achieves this for us while offering more whole grains
- Baking powder
- Salt -- naturally enhances that delicious peanut flavor
Order your groceries through Thrive Market and receive a $22 gift!
- Eggs -- if you don't have jumbo eggs you can substitute in 3 large eggs
- Vanilla -- pure powdered vanilla extract should work in place of the liquid vanilla extract
- Peanut butter -- traditional, or non-natural, peanut butter should work in place of the natural in a pinch. I recommend sticking with natural if you can, however. It gives the cookies a great texture and makes them healthier, too!
Why are my cookies flat at high altitude?
In short, your cookies are flat at high altitude because the air pressure is different than when baking at low altitude, so the cookie dough responds differently when baking.
Specifically, the air pressure is lower at high altitude so the cookies puff up super quickly when they start baking and then they collapse by the time they're done baking.
How does high altitude affect baking?
There are less air molecules in the air at high altitude, so there is less air pressure pushing down on the cookies as they bake. Therefore, we need to make adjustments for the lower air pressure when baking at altitude.
How do you bake at high altitude?
There are a few general adjustments to make when baking at high altitude. The first is to use less of a leavener (baking soda or baking powder). The second is to use less sugar and more liquid in the recipe. Finally, high altitude baking recipes also benefit from having a higher protein flour.
Can you also bake these cookies at low altitude?
I haven't personally done so yet because I haven't been able to travel to a lower altitude since creating this recipe, but I've heard from multiple sources that this recipe also works well at lower altitudes!
Tools needed to make these easy peanut butter cookies:
- 2 large cookie baking sheets
- Parchment paper or silicone baking mat
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups & spoons
- Rubber spatula
- Large cookie scoop
Other High Altitude Baking Recipes You Might Like:
Other general baking recipes you might like:
- Peanut Butter Brookies
- Lemon Blueberry Muffin Bread
- Blender Pumpkin Spice Muffins
- Blender Apple Spice Cake
- Healthy Blueberry & Peach Crumble
- Healthy No-Bake Chocolate Oatmeal Bar
- Chewy Oatmeal Raisin Cookies
- Peanut Butter Pumpkin Dog Treats
- Peanut Butter Dog Treats
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps me out, too!
Thank you so much for your feedback and support of Mae's Menu!
Make part-chewy, part-crunchy and 100% peanut buttery cookies at high altitude with my favorite High Altitude Peanut Butter Cookies!
For best results use natural peanut butter and whole wheat flour -- they give the cookies a nutty flavor and texture that can't be beat!
- 1/3 cup unsalted butter, softened to room temperature
- 2/3 cup natural creamy peanut butter, brought to room temperature
- 1 1/2 cup granulated white sugar, DIVIDED
- 1/2 teaspoon liquid vanilla extract
- 2 jumbo eggs
- 1 teaspoon milk
- 1.75 cup (or or 210g) whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, and 1 1/4 cups of the granulated sugar on medium speed until the mixture is a creamy and a pale tan color., or for about 1-1.5 minutes.
- Scrape down the sides of the bowl and add in the vanilla, eggs, and milk and cream the mixture again for 30-45 seconds, or until the egg is fully incorporated into the creamed mixture. Scrape down the sides of the bowl again.
- In a small or medium-size mixing bowl, lightly whisk together the flour, baking powder, and salt, until the powder and salt are incorporated into the flour.
- Add half of the flour to the creamed butter mixture in the mixing bowl and run on low speed for 20-30 seconds, or until no streaks of dry flour remain in the batter.
- Add the second half of the flour to the batter and run on low speed for 20-30 more seconds, or until it's fully incorporated as well. Scrape down the sides of the bowl again and run the mixer on medium speed for 15-30 seconds, or until a rough dough forms. Note: the dough will form large "chunks" of dough, rather than being a smooth batter, and that's okay!
- Roll the peanut butter dough out into 2 tablespoon balls and place them on the parchment paper.
- Pour the remaining 1/4 cup granulated sugar in a small bowl. Dip the bottom of a drinking glass in the granulated sugar and lightly press down on a peanut butter ball until it's about 1/4" thick. Repeat this step with the rest of the cookies, dipping the bottom of the glass in the sugar between each cookie.
- Bake the cookies for 10-11 minutes, or until they're lightly golden around the edges of the cookies, the bottoms are starting to brown, and the cookies are baked through.
- Remove the cookie sheets from the oven and let them cool for 5 minutes on a cooling rack. Then, gently move the cookies from the pan to the cooling rack and let them cool until they're room temperature. Enjoy!
- If you bake two sheets of cookies at once, rotate the sheets from top to bottom half way through the baking time.
- These cookies will stay fresh covered in an air-tight container at room temperature for 3-4 days or frozen in a freezer-safe container for up to 2 months.
Amount Per Serving Calories 204Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 30mgSodium 127mgCarbohydrates 28gFiber 1gSugar 17gProtein 4g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.