• Rabab Awada

Peanut Butter Chocolate Chip Cookies


  • 2 1/2 cups (318 grams) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon cornstarch

  • 1 teaspoon fine sea salt

  • 1 stick (113 grams) unsalted butter

  • 3/4 cup (202 grams) creamy peanut butter (I used Skippy)

  • 1/2 cup (100 grams) granulated sugar

  • 1 cup (200 grams) packed dark brown sugar

  • 2 large eggs plus 1 egg yolk, at room temperature

  • 2 teaspoons vanilla

  • 2 cups (340 grams) semi sweet chocolate chips


  • Preheat oven to 350ºF. Line baking sheets with parchment paper.

  • In a medium bowl whisk together the flour, baking soda, baking powder, cornstarch and salt.

  • In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly

  • Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

  • Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely