This is the best chocolate chip cookie recipe I’ve ever used. It’s a peanut butter chocolate chip cookie recipe, and makes a chewy on the inside, crisp on the outside cookie that rivals any you might consider buying at the bakery in the mall. You can choose to make them bakery-large, by using a 1/4 cup to measure out each cookie. Or, if you prefer moderation in your caloric intake, I recommend purchasing a mini scoop. You wind up with nicely sized cookies that are uniform in size. Joe, of course, goes for the large size.
Peanut Butter Chocolate Chip Cookies
- 1/2 c. butter
- 1/2 c. all natural peanut butter
- 1 c. brown sugar
- 1/2 c. sugar
- 2 eggs
- 2 Tbs. corn syrup
- 2 Tbs. water
- 2 tsp. vanilla
- 2-1/2 c. flour
- 1 tsp. baking soda
- 2 c. chips (large, small or chunks)
Bake 375 degrees, 12 minutes, or until browned.
Dori, That looks like a great recipe! I’m not crazy about corn syrup, do you think honey could be substituted without changing the taste?
Sandra, that’s a great question about the corn syrup. I’d love to know a substitution for that. I think it us what gives the cookies such a great texture. I’ll do a test with honey and let you know!
Corn syrup? Why? What does it contribute to the recipe?
I’ll also chime in that though the ubiquitous high-fructose corn syrup is on many people’s to-be-avoided lists, “regular” corn syrup is not the same, nor apparently implicated in the same way. I have wondered about the difference for a while, and only remembered a few days ago to ask Google whether and how they differ. Short answer: HFCS is a combination of glucose and fructose, and corn syrup (a la Karo) is primarily glucose.
Interesting. I have wondered the same thing. Thanks, Molly. Although, I still might give honey a try.
I’m not sure I’d be too worried about the health effects of 2 tbs of corn syrup spread out over — how many cookies? I mean…they’re cookies, which aren’t exactly good for you anyway.