Classic Peanut Butter Chocolate Chip Cookies



20 min


50 min


40 cookies

Classic Peanut Butter Chocolate Chip Cookies

Photo, Erik Putz.

Classic peanut butter cookies and chocolate chips marry to make an irresistible combination.


  • 1 2/3 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter , softened
  • 1 cup commercial-style smooth peanut butter
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 200 g chopped dark chocolate , or 1 1/2 cups chocolate chips


  • 1/3 cup granulated sugar


  • Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
  • Stir flour, baking soda, baking powder and salt in
    a medium bowl. Beat butter and peanut butter in a large bowl with an electric mixer on medium until smooth, 1 min. Beat in 2⁄3 cup granulated sugar and brown sugar until smooth, 2 min. Beat in egg, then yolk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Stir in chocolate. Refrigerate if too soft to handle.
  • Scoop 1 heaping tbsp of dough and gently roll into a ball. Place 1⁄3 cup granulated sugar in a bowl, and swirl each ball around in it to coat. Place on a prepared sheet. Repeat with remaining dough, placing balls 2 in. apart. Don’t press down; they will spread as they bake.
  • Bake until cookies are golden around the edges, 11 to 12 min. Let cool on baking sheets for 5 min, then remove to a rack to cool completely. Refrigerate for up to 3 days or freeze after baking for up to 1 month.

Kitchen Tip: We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.

Kitchen Tip: To make ahead, wrap dough in plastic wrap and press into disc. Refrigerate for up to 3 days or freeze for up to 1 month.