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Chewy Peanut Butter Chocolate Chip Cookies

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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.

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