Cookie of the Week is back from summer break! Whoot! I made these Chocolate Chip Peanut Butter Cookies from a recipe I found here. The cookies turned out pretty good. They aren’t quite as peanut buttery as I thought they would be. The original recipe also says they are chewy. They’re softer than regular chocolate chip cookies, but I wouldn’t really call them chewy.
I changed the recipe slightly because the original called for dropping 1/4 cups full of dough on cookie sheets. Those sounded like really big cookies, so I used the standard teaspoonful. I also reduced the baking time since the cookies were smaller.
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
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 chunks. Drop by teaspoonfuls on an ungreased cooking sheet.
Bake for 10 – 11 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.