Peanut Butter & Almond Crunch Cookies

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 24
★★★★★
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If you're a fan of the classic peanut butter cookie with a bit of a twist, these Peanut Butter & Almond Crunch Cookies are for you. They combine the creamy goodness of peanut butter with the satisfying crunch of almonds and oats, creating a delightful texture and flavor profile that's hard to resist.

Ingredients for Peanut Butter & Almond Crunch Cookies

Peanut butter forms the base of these cookies, adding rich flavor and a creamy texture. Opt for creamy peanut butter for a smoother finish. Unsalted butter pairs with the peanut butter to create a tender crumb, while granulated sugar and brown sugar add sweetness and moisture. The egg acts as a binder, and a splash of vanilla extract enhances the overall flavor. All-purpose flour, baking soda, and salt give structure and lift to the cookies. The chopped almonds introduce a satisfying crunch, and the rolled oats add texture and a hint of nuttiness.

Tips & Tricks

  • Chill the dough for 15-20 minutes if it's too sticky to handle.
  • If you prefer chunkier cookies, swap out creamy peanut butter for crunchy.
  • Use a cookie scoop for uniform-sized cookies.

Serving Suggestions

These cookies are delightful on their own, but for a little extra indulgence, serve them warm with a scoop of vanilla ice cream. They also pair nicely with a glass of cold milk or your favorite tea.

Frequently Asked Questions

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Absolutely! Freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.

Peanut Butter & Almond Crunch Cookies Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper — this will keep the cookies from sticking and make cleanup a breeze. In a large mixing bowl, combine the peanut butter, unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is creamy and smooth — you can use an electric mixer or a sturdy spoon if you're feeling energetic.

Next, add in the egg and vanilla extract. Beat these in until everything is well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined — overmixing can lead to tough cookies, and nobody wants that!

Now it's time to fold in the chopped almonds and rolled oats. Make sure they're evenly distributed throughout the dough. Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each ball slightly with a fork, creating a criss-cross pattern on top — this is a classic touch for peanut butter cookies.

Bake the cookies for 10-12 minutes, or until the edges are golden brown. They'll be soft when you first take them out of the oven, but they'll firm up as they cool. Let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfect balance of creamy and crunchy textures.
  • Quick and easy to make — a great option for last-minute baking.
  • Uses pantry staples, so you're likely to have everything you need on hand.
  • No stand mixer required — just a bowl and a spoon will do!
  • Deliciously nutty with an added boost of wholesome oats.

Ingredients

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped almonds
1/4 cup rolled oats

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the peanut butter, unsalted butter, granulated sugar, and brown sugar until creamy and smooth.
3. Add the egg and vanilla extract, and continue to beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped almonds and rolled oats until evenly distributed.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with a fork, creating a criss-cross pattern on top.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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