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Classic Peanut Butter Cookies

  • Author: Steph Guinnane
  • Total Time: 32 minutes
  • Yield: 16-18 Cookies 1x


Easy to make classic peanut butter cookies that are a perfect combination of sweet, salty, crunchy, and chewy. 


  • 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) 


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. 


  • 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