Aunt Cora's recipe. WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.

  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

154 calories; 8.8 g total fat; 8 mg cholesterol; 100 mg sodium. 18.2 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (259)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
The first time I made these I did it exactly as the recipe says using regular Jiff peanut butter. They were for a going away party at work and they were gone before the end of the day - wonderfully yummy many people asked me for the recipe. Since then I have tried many experiments. This recipe is extremely flexible; you can really fun with it. So far my favorite way is to use about 1/4 cup more peanut butter (I now use natural and it makes a tasty difference ) I also use a mix of milk chocolate and peanut butter chips. They come out tasting like a confection. I have also discovered that this dough can be refrigerated you can cut off a cookie or two or three at a time bake and enjoy! Way better and cheaper then the pre-packaged ready to bake cookies. Thank You for sharing this with us!!! Read More
(37)

Most helpful critical review

Rating: 3 stars
11/04/2003
This recipe was strange. The batter was peanut butterylicious. Was really looking forward to eating the cookies! They came out of the oven and after they were cool enough to eat without burning my mouth I tried one. It was completely flavorless except for the chocolate chips...no cookie taste at all. After sitting for a while I thought I'd try another one since I read a review saying they tasted better after sitting. I would have to agree that there was a little more flavor after sitting. However I feel that nothing beats eating a cookie fresh out of the oven so I won't be making these again. Read More
(6)
345 Ratings
  • 5 star values: 267
  • 4 star values: 56
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
12/16/2003
The first time I made these I did it exactly as the recipe says using regular Jiff peanut butter. They were for a going away party at work and they were gone before the end of the day - wonderfully yummy many people asked me for the recipe. Since then I have tried many experiments. This recipe is extremely flexible; you can really fun with it. So far my favorite way is to use about 1/4 cup more peanut butter (I now use natural and it makes a tasty difference ) I also use a mix of milk chocolate and peanut butter chips. They come out tasting like a confection. I have also discovered that this dough can be refrigerated you can cut off a cookie or two or three at a time bake and enjoy! Way better and cheaper then the pre-packaged ready to bake cookies. Thank You for sharing this with us!!! Read More
(37)
Rating: 5 stars
12/16/2003
The first time I made these I did it exactly as the recipe says using regular Jiff peanut butter. They were for a going away party at work and they were gone before the end of the day - wonderfully yummy many people asked me for the recipe. Since then I have tried many experiments. This recipe is extremely flexible; you can really fun with it. So far my favorite way is to use about 1/4 cup more peanut butter (I now use natural and it makes a tasty difference ) I also use a mix of milk chocolate and peanut butter chips. They come out tasting like a confection. I have also discovered that this dough can be refrigerated you can cut off a cookie or two or three at a time bake and enjoy! Way better and cheaper then the pre-packaged ready to bake cookies. Thank You for sharing this with us!!! Read More
(37)
Rating: 5 stars
02/09/2004
Mary thanks for sharing Aunt Cora's recipe! They were so tastey! I made 1 batch according to the recipe and one batch with 1/3 cup roasted salted peanuts and 1t vanilla. Try the variation they really enhance the peanut butter flavor! Read More
(24)
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Rating: 4 stars
08/29/2002
A very respectable cookie! I like the light peanut butter taste. I even used less sugar (about 3/4 C of each kind) and about 3 TB less margarine then the recipe called for (to cut down a bit on calories) with good results! Read More
(21)
Rating: 5 stars
08/29/2002
Awesome recipe! I added Reeses chips instead of choc chips and they turned out fabulous. Definately a keeper. Read More
(18)
Rating: 5 stars
11/04/2003
These did not seem like they would be very spectacular because of their simplicity. But they were!! Very rich and chewy but for those who thought they did not have much flavor my suggestion would be to add 1 tsp. of vanilla and 1/4 tsp. salt and just make sure you take them out of the oven when the middles look underdone but the outside just starts to turn brown. Let them cool a minute and they firm up fast. Read More
(17)
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Rating: 5 stars
09/11/2003
These cookies are great! They blend nicely the taste of peanut butter and chocolate. These are definite winner! Read More
(13)
Rating: 5 stars
08/07/2005
I love Aunt Cora! These are great cookies. Not only delicious but beautiful too. To the rater that ended up with the too flat cookies: your eggs are probably too big. Older recipes often used small eggs and today even our small eggs are pretty big. I doubled the recipe and used 3 eggs and 1 yolk and they were gorgeous. Read More
(11)
Rating: 4 stars
06/20/2012
Continuing the peanut butter theme I used Nestle peanut butter and chocolate morsels. I substituted half butter half shortening for the margarine and added a teaspoon of vanilla. I baked them large using a large cookie scoop about 13-1/2 minutes. This is a soft sweet very peanut buttery cookie. Hubs declared them the best peanut butter and chocolate cookies he's ever had. Read More
(11)
Rating: 5 stars
07/15/2003
Incredibly wonderful -- chewy tender and full peanut-y taste. One suggested variation: for less spread and a chunkier cookie use a combination of butter and shortening. Very delicious! Read More
(10)
Rating: 3 stars
11/04/2003
This recipe was strange. The batter was peanut butterylicious. Was really looking forward to eating the cookies! They came out of the oven and after they were cool enough to eat without burning my mouth I tried one. It was completely flavorless except for the chocolate chips...no cookie taste at all. After sitting for a while I thought I'd try another one since I read a review saying they tasted better after sitting. I would have to agree that there was a little more flavor after sitting. However I feel that nothing beats eating a cookie fresh out of the oven so I won't be making these again. Read More
(6)