Aunt Joan’s Jumbo Peanut Butter Chocolate Chip Cookies

February 24, 2021

Aunt Joan’s Jumbo Peanut Butter Chocolate Chip Cookies

Peanut Butter, chocolate chips and pecans make for one great cookie recipe!

Have I ever mentioned how much I like (LOVE) cookies? And have I ever told you how much I like nuts in cookies? Probably not about the nuts. Dad always made his chocolate chip cookies with walnuts and I loved them but when I started baking for my little family the boys did not appreciate nuts like I did so I left them out. But we're in the COVID-19 lockdown so I'm making these cookies just the way I like them--with nuts. 😁

Recipe for Jumbo Chocolate Chip Cookies written on a piece of note paper.

Some months ago I posted Aunt Joan's Prize Winning Oatmeal Chip Cookies on Facebook and my friend Marilyn replied she also had one of Aunt Joan's cookie recipes that she had given her years ago. They were for peanut butter, chocolate chip, pecan cookies. Marilyn said she makes 10 dozen every two weeks for a 96 year-old lady and she won’t eat any other kind! She's been making them for her over ten years and would I like the recipe! Of course, I wanted the recipe. Aunt Joan was an excellent home baker so I knew this recipe would be good. Marilyn sent it to me and I mentally filed it away under "make some day soon", ha, ha.

Well, eight months later here I am making these cookies for the first time. What a shame because I've missed eight months of cookie bliss! These are so good. I love the crunchy pecans with the peanut butter cookie and chocolate chips. (I'll soon be drooling and ruin my keyboard.)

I haven't changed a thing in this recipe except in the instructions I suggest using parchment paper on the cookie sheet for easier cleanup. And I've renamed them to Aunt Joan's Jumbo Peanut Butter Chocolate Chip Cookies just so folks will know there's peanut butter in the batter. Can't be too careful with allergies these days. I used a number 40 cookie scoop and got about 52 cookies.

I hope you'll enjoy these cookies as much as we do and don't wait eight months to make them.

Printable recipe at end of post.

Aunt Joan’s Jumbo Peanut Butter Chocolate Chip Cookies

2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
⅔ cup smooth peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 12-ounce bag chocolate chips, about 2 cups
1¼ cups chopped pecans (I toasted mine)

How to make it:
Preheat oven to 325 degrees. Line cookie pans with parchment paper, if you wish, for easy cleanup.

Combine flour, baking soda and salt in medium-sized bowl. Set aside.

Using mixer, beat together butter, peanut butter and sugars until fluffy. Beat in eggs and vanilla. With mixer on low speed, mix in the flour mixture. Mix in chocolate chips and pecans. Note: If your mixer is not powerful enough, mix in the flour, chocolate chips and nuts by hand.

Drop by teaspoonfuls onto ungreased or parchment paper lined baking sheet. Bake 15-17 minutes.

Makes about 5 dozen cookies.

Beat the butter, peanut butter, white and brown sugars together.

Beat until fluffy and thick.

Beat in the eggs and . . .

. . . vanilla. Make sure you keep a firm grip on that vanilla bottle, ha, ha.

With the mixer on low speed mix in the flour, salt and baking soda.

Scrape down the side once or twice to make sure everything is combined.

I like to toast the pecans before chopping them into smaller pieces.

Add in the chocolate chips and chopped pecans.

Again use the low speed on your mixer for the chocolate chips and pecans. If your mixer is not powerful enough, mix in the flour, chocolate chips and nuts by hand.

I wanted to see if there would be any great difference in the cookies if I flattened the dough before baking. As you can see there is very little difference. The flattened dough makes just a slightly larger cookie--not worth taking the time to flatten each cookie before baking.