Classic Peanut Butter Cookies

Makes 18-19 large cookies or 40 small cookies


Wet Ingredients

  • 2 sticks (8 oz) unsalted butter, room temperature
  • 1 cup tightly-packed light brown sugar
  • 1 cup granulated sugar + extra for sprinkling prior to baking
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1¼ cups creamy peanut butter

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup chopped salted peanuts


  • stand mixer with paddle attachment
  • greased or parchment-lined baking sheets
  • small ice cream scoop or tablespoon to portion dough


Preheat Oven & Prepare Baking Sheets

  1. Preheat regular oven to 350º or convection oven to 325º
  2. Grease or line baking sheets with parchment paper

Mix Wet Ingredients

  1. In a stand mixer with a paddle attachment, cream butter and 2 sugars together on low speed until incorporated, and then increase speed to medium until thoroughly mixed and fluffy
  2. Turn mixer back down to low and add eggs, one at a time, and vanilla. Increase the speed to medium to mix in the eggs, scraping down sides and bottom of the bowl as necessary
  3. Mix in the peanut butter

Mix & Add Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking soda and salt. Add to the mixer in two batches, mixing on low speed to start.  Then increase speed to medium until flour is fully incorporated, scraping down sides and bottom of the bowl as necessary
  2. Mix in the chopped peanuts

Scoop, Shape & Bake

  1. Scoop dough (2” for large cookies, 1” for small cookies) and roll into a ball
  2. Place at least 1" apart onto greased or parchment-lined cookie sheets
  3. Flatten the balls slightly, sprinkle with granulated sugar, then press down with the tines of a fork to make a cross-hatch pattern. (Sprinkling the sugar first will keep the fork from sticking)
  4. Bake until cookie edges are brown, 8-10 minutes for small cookies, 9-12 minutes for large cookies, remove to a wire rack and let cool slightly but enjoy warm!

Note: To plan ahead for baking, dough freezes well. Double-wrap in plastic wrap. When ready to bake, defrost dough in the refrigerator (several hours to overnight before baking). You can also refrigerate dough after mixing, then shape and bake when you're ready.