When it comes to cookies I LOVE soft baked cookies. I'll eat crunchy ones, but they have to be dipped in milk to soften them up. This recipe makes a very soft cookie that is still soft the next day (if you have any left). They also don't spread very much so you can fit a lot on one pan ;-) Enjoy!
Peanut Butter Chocolate Chip Cookies
Recipe modified from All Recipes
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour (I subbed 1 cup whole wheat flour for o ne of the cups of all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped semisweet chocolate (I used Nestle's new semi-sweet/white chocolate swirl 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 chunks. Drop by 1/4 cupfuls 3 inches apar t onto ungreased baking sheets (I used my small cookie scoop which drops them in tablespoon fulls, which I baked for about 9 minutes).
- Bake for 12 to 14 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.