These soft cookies with peanut butter and chocolate chips are really irresistible.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup packed brown sugar
- ½ cup white sugar
- ½ cup butter, softened
- ½ cup peanut butter
- 2 eggs
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped semisweet chocolate
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into peanut butter mixture. Fold in chocolate chunks.
- Scoop 1/4-cup portions of dough 3-inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 14 minutes. Allow cookies to cool for 1 minute before transferring to wire racks.
- Please note differences in serving size amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 163 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These tasted so delicious and fabulous! It kind of tastes like candy with the corn syrup in it! Yummy! I made the cookies smaller and got 4 and 1/2 dozen and baked them for 8 minutes.
Excellent cookies! These cookies are so fluffy and tasty. I made no changes. I do normally buy Ghirardelli milk chocolate chips, so that is what I used.
They were tough, if it’s possible for a cookie to be tough. A terrible cookie feel. Not sure why, and will stick to my tried and true recipe in future
Very dense cookie.
Great recipe just didn’t use peanut butter and what fabulous cookies they are. My family and friends love them. they don’t last and I end up making another batch to satisfy everyone. I have made these cookies for countless snacks for Girl Scout, Boy Scout, Church and family gatherings. I have made these so many times I don’t even need to look at the recipe card anymore. Thank you for sharing this wonderful treat.
These were delicious and easy to make. We are using less sugar so I used monk fruit / sugar 50/50 and I split the flour with 50/50 almond flour and regular flour. Everything else to the recipe. I also added coconut and walnuts cuz we love that in our cookies. Try this recipe you won’t be disappointed.
This recipe is amazing! We used almond butter instead of peanut butter and replaced half of the chocolate chips for mini Reese’s pieces, and this has to be one of my favourite cookie recipients we’ve made! They turned out delicious!
I used gluten free 1-1 flour and they kept their round shape and chewy consistency beautifully. Win!
Delicious
This is going to sound ridiculous but… I swapped baking powder for baking soda. I swapped honey for corn syrup… and I forgot to put in the eggs! And they were amazing! Properly chewy and flat like you get in the shops. I did add eggs to the second half and they came out cake like. So maybe add half or less of eggs for the best result? My no-eggs batch fell apart a tiny bit. That might be due to under cooking or the lack of eggs. Either way, the flavour was fabulous.
Great recipe
I was looking for a lower Peanut Butter ratio recipe as I had a bag of mixed chips. I never have corn syrup so I used brown rice syrup and that seemed fine. I also cut 1/2 cup flour and added 1/3 c cocoa powder and 1/3 c ground flax seed. Due to the PB content, I gave them the slightest fork smash. I did find them a little more baked so lowered temp and time a smidge as I prefer softer. Added a slice of bread to bin with crispier cookies because I won’t waste cookies! I will probably add more vanilla and salt next time.
These cookies are kind of light and puffy, not extremely chewy but I also wouldn’t call them dry like some reviewers. They went over very well with company. The peanut butter (I used Peanut Butter and Co.’s Smooth Operator) is pretty subtle and I understand why some opted to increase the amount, but you can still taste it with the 1/2 cup. I used Trader Joe’s semisweet chocolate bars, and only one cup, as two seemed unnecessary to me (though if you’re huge on chocolate, go for it). I also think it is wise to slightly grease the baking sheets, as the cookies did stick just a bit.
I made this recipe exactly as written. It was a complete disappointment. The cookies were cake-y instead of chewy and also bland. I taste tested the first couple of batches and then tossed the dough. It was a total waste of time, energy, and groceries. They were so bad that after years of using this site, I had to write my first review to warn off any fellow peanut butter cookie fans. This is not the way.
I made these with freshly milled soft white wheat flour and red and green M&M’s instead of chocolate chunks since it’s Christmas time. They had a perfect crunch on the outside and wonderful softness on the inside. 12 minutes was the perfect baking time in my oven. My husband thought the ratio of chocolate to peanut butter was perfect. I will keep this recipe in the rotation.
It does not taste like peanut butter, is a very dense plain tasting cookie, and had to flatten the cookie dough before baking. I will not make these cookies again.
These cookies are amazing! I used honey instead of the corn syrup and M&Ms instead of the chocolate chips, otherwise I stuck to the recipe. I have never had a cookie bake up more perfectly, you could sell these in a bakery!
It was a lot but it was worth it!
I was worried I had over baked my cookies due to the deep golden color, but they are chewy just as the title promised! I really love recipes that you can make and bake right away and I imagine the inclusion of corn syrup is what brings the chewiness to this recipe! I ended up using my 1″ cookie scoop instead of a quarter cup and cut the baking time to 10 minutes, but if I made them again I would try only 8 minutes to add a bit more of that ooey gooey quality. I cut the recipe in half and it required two cookie sheets. I added flaky salt to the tops of the second sheet of cookies before baking and I think that helps bring out the peanut butter salty-sweet flavor more so would recommend that as well!
Couldn’t taste peanut butter
Love this recipe I like to make 4 batches and make a 16″ cookie with a pizza pan then cook for 18 mins. Always amazing.