Recipe by Mary Hays
"Aunt Cora's recipe. WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
unbleached all-purpose flour
semisweet chocolate chips
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!!!
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.
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!
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!
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.
Awesome recipe! I added Reeses chips instead of choc chips and they turned out fabulous. Definately a keeper.
These cookies are great! They blend nicely the taste of peanut butter and chocolate. These are definite winner!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Cora's World's Greatest Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 79
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super-easy, 5-star peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.
See how to make sensational oatmeal peanut butter cookies.