Description
Easy to make classic peanut butter cookies that are a perfect combination of sweet, salty, crunchy, and chewy.
Ingredients
Scale
- ½ c Butter softened
- ¾ c Brown Sugar, lightly packed
- ¼ c Granulated Sugar
- ¾ c Peanut Butter
- 1 egg + 1 yolk
- ¼ tsp Almond Extract
- 1 1/2 c - All-Purpose Flour, spooned and leveled
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Salt
- 3/4 c Peanuts, finely chopped (optional)
Instructions
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.
Notes
- Cookies, well covered, at room temperature will last up to 1 week.
- Not ready to bake right away? Store cookie dough in the freezer for 1 month. When ready to use, let them thaw on the counter for 30 minutes and then pop them in the oven.
- Optional: if you want a little extra crunch, you can roll the balls of dough in granulated sugar
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
Keywords: classic peanut butter cookies, soft peanut butter cookies, crunchy peanut butter cookies