Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

MENU

Chewy Peanut Butter Chocolate Chip Cookies

Good friends of ours had a baby boy three weeks ago. Being the sort to bring food to neighbour’s houses even when new babies aren’t part of the equation, I was disappointed in myself for only whisking over one dully roasted chicken/vegetable dish and leaving it unceremoniously on the doorstop (not wanting to wake a new mom on a whackadoo schedule). This afternoon we finally went over to meet the little dude, and I had to bring something. Who doesn’t love cookies? Especially while they’re still warm. The butter was running low and I had under half a hour to come up with something – so peanut butter it was.

The dads were the first to dive into these when we arrived at the house. I love it when a warm batch of cookies makes someone’s day. How easy was that?

If you or someone you love has a peanut allergy, try making these with No Nuts Golden Pea Butter – so similar in taste and texture to the real thing, you’ll never know the difference!

Chewy Peanut Butter Chocolate Chip Cookies

1/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 Tbsp. corn syrup or honey
2 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups chocolate chips

Preheat the oven to 350F. In a large bowl, beat the butter, peanut butter and sugars until well blended – it should have the consistency of wet sand. Add the eggs, corn syrup and vanilla and beat well.

Add the flour, baking soda and salt and stir just until combined; stir in the chocolate chips. (Note: the chocolate chips won’t stick to the batter like they do in regular chocolate chip cookies – don’t worry! Just squeeze them in as you shape the dough into balls and everything will be fine.) Roll the dough into balls the size of a large walnut, place on an ungreased baking sheet, allowing an inch or two between them, and press down on each with a fork. Bake for 12-14 minutes, until barely pale golden and just around the edges, but still soft in the middle. Using a thin spatula, transfer to a wire rack to cool. Makes about 2 1/2 dozen cookies.

FacebookTwitterGoogle+TumblrPinterest
Tagged as: , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest