More Peanut Butter Chocolate Chip Cookies, Please!

My husband Doug has a friend at work (John) who likes to bake. John is always giving Doug yummy treats like Bourbon Apple Cake (wow! YUM!) and Berry Cobbler. He once even made homemade scones! So I decided that Doug should reciprocate and bring some treats in to work to share with John. I love to bake and this was a great excuse to bake and then give it all away so that I don’t eat it! I made the recipe below – it’s fantastic. The cookies are huge, chewy, and delicious. For sure this is now my favorite cookie recipe. Of course we had to “test” the cookies to make sure they were OK (they were) and then I got out a tupperware container and filled it with cookies that Doug could take to work with him the next day. The problem is that the container was too small and not all the cookies fit (sigh) so we kept about 6 of them at home. (Note: I really never thought to just give Doug two containers.) So Doug took the cookies to work and John was not there that day! Seven of the cookies he took that day survived and were waiting for John on Day 2, but guess what…he wasn’t there again! So now Doug was down to just three cookies. He managed to contact John and told him about the cookies. John told him that he doesn’t like sweets! So all in all Doug and I ended up eating most of the cookies. They were REALLY good.

Chewy Peanut Butter Chocolate Chip Cookies

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
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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 (yes you read that right – 1/4 cup!!) 3 inches apart onto ungreased baking sheets.
  3. 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.

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