![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/03\/Peanut-Butter-Chocolate-Chip-Cookies-1024x1024.jpg\")
<\/a><\/p>\n1\/2 C. butter (1 stick), softened to room temperature<\/p>\n
1-1\/2 C. smooth peanut butter<\/p>\n
1 C. packed brown sugar<\/p>\n
1\/2 C. white sugar<\/p>\n
2 eggs<\/p>\n
2 T. light corn syrup<\/p>\n
4 T. water<\/p>\n
1 T. vanilla extract<\/p>\n
2 1\/2 C. all-purpose flour<\/p>\n
1 tsp. baking soda<\/p>\n
1\/2 tsp. salt<\/p>\n
2 C. (12 oz) semisweet chocolate chips<\/p>\n
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Preheat oven to 375 degrees F (190 degrees C).\u00c2\u00a0 In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1\/2 T. each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"
Peanut Butter Chocolate Chip Cookies 1\/2 C. butter (1 stick), softened to room temperature 1-1\/2 C. smooth peanut butter 1 C. packed brown sugar 1\/2 C. white sugar 2 eggs 2 T. light corn syrup 4 T. water 1 T. vanilla extract 2 1\/2 C. all-purpose flour 1 tsp. baking soda 1\/2 tsp. salt 2 C. (12 oz) semisweet chocolate chips Preheat oven to 375 degrees F (190 degrees C).\u00c2\u00a0 In a large bowl, cream together the butter, peanut…<\/p>\n
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![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/03\/Peanut-Butter-Chocolate-Chip-Cookies.jpg\")
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