Peanut Butter and Chocolate Chip Cookies

    27 minutes

    Those who prefer a large cookie, try this recipe! You can get much more satisfying than a good peanut butter and chocolate chip cookie.

    50 people made this

    Makes: 48 cookies

    • 125g margarine, softened
    • 1 1/2 cups white sugar
    • 1 1/2 cups packed brown sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 450g crunchy peanut butter
    • 2 1/2 teaspoons bicarb soda
    • 6 cups quick cooking oats
    • 1 cup dark chocolate chips

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter.
    3. Mix in the bicarb soda, oats and chocolate chips until well blended. Drop 1/4 cupfuls of dough 10cm apart onto ungreased baking trays. Flatten with a fork to 6cm in diameter.
    4. Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on baking tray before transferring to wire racks to cool completely.

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    Reviews in English (50)


    My husband and I really loved these cookies. However I added about 1/4 cup of flour after the first batch of cookies came out thin and flat. The second batch came out thicker and held together better. I also did not flatten them with a fork and I only put a tablespoon of dough for each cookie.  -  05 Jun 2002  (Review from Allrecipes USA and Canada)


    Yummy! What a great recipe! The only thing I changed was substituting an entire individual serving cup of applesauce (unsweetened) for the margarine and decreasing the sugar to 2 cups (and i could have even decreased it even further without it hurting the cookie). However, once i mixed the dough, i realized that i had used rolled oats instead of the quick cooking oats (they were the only ones i had) so i let the dough sit in the fridge for a while so that the oats could absorb some moisture and soften up. I then baked them (using a smallish ice cream scoop) and they turned out so soft and delicious. The first tray was undercooked a little, but they had such a lovely melt-in-your-mouth texture, that i wanted the underbake the second batch too, but that one happened to bake perfectly, darnit. But it was still soft and delicious, just not as tender. All in all, a great cookie.  -  13 Mar 2008  (Review from Allrecipes USA and Canada)


    I started making and eating these cookies 34 years ago when I was 14 years old! It is great to see them on These cookies are great if made correctly (DO NOT ADD FLOUR to these. It will be a whole different final product)! In 34 years I have never seen one of these as big as a dinner plate. The best way to make these are to drop by heaping tablespoons(serving, not measuring) or from 1/4 cup measuring cup (packed). Then only slightly press them down to NO LESS than 1/2 original heigth. Also for variety try M&M's (plain or peanut) instead of chocolate chips and/or chunky peanut butter instead of creamy. The raisins are also a good idea. You will LOVE them!!  -  19 Jan 2004  (Review from Allrecipes USA and Canada)