Peanut Butter Chocolate Chip Cookies

What kind of cookies are the best? That’s easy, the Crystal kind! When you’re cooking with Crystal, you can feel good about the recipes coming out of your kitchen – these Peanut Butter Chocolate Chip Cookies are no different. Whip up a batch tonight, and feel good about what’s coming out of your oven.
Prep Time: 20 minutes
Cook Time: 14 to 15 minutes
Yield: 28 cookies


  • 45 ml / 3 tbsp milk
  • 6 g / 1 tbsp ground flax seed
  • 125 g / 1 cup all-purpose flour
  • 63 g / 1/2 cup whole wheat flour
  • 5 g / 1 tsp baking soda
  • 3 g / 1/2 tsp salt
  • 114 g / 1/2 cup Crystal margarine
  • 128 g / 1/2 cup peanut butter, room temperature
  • 145 g / 2/3 cup light brown sugar, packed
  • 66 g / 1/3 cup granulated sugar
  • 5 ml / 1tsp vanilla extract
  • 170 g / 1 cup dark chocolate chips


  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In a small bowl, stir ground flax into the milk. Set aside.
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  4. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
  5. In a large bowl, using an electric mixer on medium speed, beat the Crystal margarine and peanut butter until smooth.
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  7. Add both the light brown and granulated sugar and beat until pale and fluffy; 4 to 5 minutes.
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  9. Beat in the ground flax mixture and vanilla.
  10. Reduce speed to low and mix in the dry ingredients, until no streaks of flour are visible.
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  12. Stir in the chocolate chips with a wooden spoon or spatula.
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  14. Scoop dough into balls about 1 1/2 inches (4 centimetres) in diameter, placing them 2 inches (2.5 centimetres) apart, on the prepared baking sheets.
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  16. Flatten cookies slightly, with a fork, to create a crisscross pattern.
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  18. Chill cookies in refrigerator; 20 minutes.
  19. Place cookies in oven and bake until golden around the edges; 14 to 15 minutes. Make sure to rotate the sheets halfway through baking.
  20. Cool cookies on the trays; 10 minutes. Transfer cookies to a wire rack to cool completely. Peanut Butter Chocolate Chip Cookies will keep in an airtight container at room temperature for up to 4 days.

Chef’s Note

  • To freeze the unbaked cookies, scoop the onto a baking sheet and crisscross them with a fork. Freeze, then place the frozen cookies in a plastic freezer bag for up to 1 month. Remove as many as desired and bake, adding 2 minutes to the cooking time.
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