Prep baking instructions: 

• Bring eggs and butter to room temperature 
• Line cookie sheets with parchment paper 
• Preheat oven to 375°

To make classic peanut butter cookies:  

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt and set aside. 
• In a bowl of a stand mixer with a paddle attachment (or large bowl, if using a hand mixer), add softened butter, brown sugar, and granulated sugar.  Mix at medium speed for about 2-3 minutes, until well combined. The mixture should look fluffy and pale in color. 
• Add in peanut butter and mix until well combined. 
• Add egg, egg yolk, and almond extract, mix until combined. 
• At low speed, mix in the dry ingredients until just combined. Giving the sides of the bowl a scrape or two to make sure all the flour gets combined.
• Add in chopped peanuts and mix until combined. 
• To get even-sized cookies, I recommend using a cookie scoop. I use a 2″ cookie scoop (about 2 Tbsp or 1.5 oz) to portion out the dough. Once you have portioned out the dough, roll it into a little ball and place it on a cookie sheet lined with parchment paper. 
• Chill in the refrigerator for 30 minutes to allow the dough to rest. 
• To give room for the cookie to spread, make sure the dough is about 3 inches apart. Press down the dough, making a criss-cross using a fork.
• Bake at 375° for 10-12 minutes. For a softer cookie, bake on the lower end, and for a crispier cookie, bake on the higher end.
• Pull out of the oven and let cookies cool on the pan to firm up. Then transfer to a cooling rack and let completely cool. I promise the wait with be worth it, but I don’t blame you if you can’t.