Chewy Peanut Butter Chocolate Chip Cookies
It’s a cloudy, rainy day here on the Canadian prairies. As usual, cloudy, rainy days put me into the fiercest of baking moods. My thighs do not appreciate these days.
It’s been a very long time since I made peanut butter cookies. And I have a confession to make. This is the only type of peanut butter dessert I like. Generally, I’m not a huge fan of pb. On toast, maybe the odd time. In those frozen chocolate/peanut butter desserts…definitely not. But for some reason, peanut butter cookies seem different.
So I went on a search for a new recipe. And I found this one. It was extremely easy, and the cookies are soft and chewy.
Hubby told me 3 times how good these cookies were. That’s almost a record.
Recipe lightly adapted from Great Canadian Cookies via The Canadian Baker.
Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsp corn syrup
2 tbsp water
2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 375°F. Lightly grease baking sheets.
2. Cream together butter, peanut butter and sugars in a large bowl. Beat in eggs one at a time. Add corn syrup, water, and vanilla and beat until smooth.
3. In a small bowl, combine flour, baking soda and salt. Gradually stir into creamed mixture. Fold in chocolate chips.
4. Drop 2 rounded tablespoons of dough 3 inches apart onto prepared cookie sheets. Bake for 12 to 14 minutes in preheated oven.
Yield: 2 dozen cookies
