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Peanut Butter Chocolate Chip Cookies


½ cup (125mL) sugar or Splenda
½ cup (125mL) brown sugar (firmly packed)
¼ cup (65mL) butter or margarine, softened
½ cup (125mL) peanut butter
1 teaspoon (5mL) vanilla
1 egg
1¾ cup (337.5mL) flour
1 teaspoon (15mL)baking soda
&ftrac12; teaspoon (2.5mL) salt
½ cup (125mL) peanuts coarsely chopped
½ cup (125mL) chocolate chips


  1. Consider using up to ¾ cup (187.5mL) whole wheat flour instead of white flour

  2. Peanut butter can be creamy or chunky. We use chunky

  3. Baking for 10 minutes makes a crispier cookie

  4. Based on Peanut Butter Chocolate Dips recipe from Home Baking, (Pillsbury's Classic Cookbooks #117) Copyright ©1990 by The Pillsbury Company

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