Sunday, June 10, 2007

Peanut butter chocolate chip cookies

My SO and I love moist, chewy cookies. We were thus ecstatic when we found this recipe, which makes huge cookies (they're about 3 1/2" in diameter and about 3/4" thick) that stay moist and chewy for days after cooking. Since we've gotten rave reviews of these from friends recently, they're this week's first end-of-the-week recipe blogging post.

1/2 cup (1 stick) butter, softened
1/2 cup crunchy peanut butter
1/2 cup sugar
1 cup brown sugar, packed
2 large eggs
2 tablespoons light corn syrup
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

0. Soften the butter (by letting it sit out at room temperature for a while), and preheat your oven to 375F.
1. Cream the butter, peanut butter, sugar, and brown sugar together in a large bowl (we use our stand mixer) until it is as smooth as it will get with the peanut chunks in it.
2. Add the eggs one at a time, mixing after each addition.
3. Mix in the corn syrup, milk, and vanilla.
4. Mix the flour, baking soda, baking powder, and salt together in a bowl.
5. Add the flour mixture to the wet ingredients, mixing until well combined.
6. Add the chocolate chips, mixing until just combined.
7. Measure out 1/4 cup chunks of dough and place onto a cookie sheet. We use a silicone cookie sheet liner to make removing the cookies easier after baking; you may want to grease your cookie sheets if you don't have a liner.
8. Bake for 13 minutes at 375F, or until the cookies are turning brown at the edges. They may appear slightly underbaked; this is OK, as they'll continue cooking a bit outside the oven (though test various cooking times to see what best suits your oven and tastes).
9. Let rest on the cookie sheet (out of the oven) for a minute or so, then remove the cookies to a rack to cool completely.


If you want smoother cookies, use non-chunky peanut butter. We use the standard variety peanut butter that's been salted and sugared, but this is almost certainly flexible.

Based on a recipe by Kathy Bliesner from

Bliesner, Kathy. "Chewy Peanut Butter Chocolate Chip Cookies" Accessed April 2003.

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