Classic peanut butter cookies



20 min


50 min


40 cookies

Classic peanut butter cookies

Photo, Erik Putz.

Tip: Divide dough in half and stir in 100 g chopped dark chocolate or 3/4 cup chocolate chips for chocolate peanut butter cookies.


  • 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


  • 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. 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.

Nutrition (per cookie)

  • Calories
  • 123,
  • Protein
  • 2 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 101 mg.

Kitchen Tips

  1. We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.
  2. 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.

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