Peanut Butter Chocolate Chip Cookies
adapted from allrecipes
(makes 3 dozen)
1/2 cup butter (1 stick), softened to room temperature
1-1/2 cups smooth peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 tablespoons light corn syrup
4 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 oz) semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips.
Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 tablespoons each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
I made these completely out of the blue (that’s what holidays + being housebound in bad weather will do!) and, as is so often the case, spontaneous baking is the best baking. Not only were these the first peanut butter chocolate chip cookies I’d ever made, they magically turned out to be the best cookies I’ve ever made, period. These are insane. Chewy, soft, absolutely heavenly. Steve won’t even let me bring any to work. Stupid, stupid good. Go make ’em. You’ll thank me later.