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If you’re looking for irresistible, chewy peanut butter chocolate chip cookies, look no further than this recipe. Full of delicious peanut butter flavor, these soft and plump cookies are an American classic that I can’t seem to stay away from for too long!
It’s interesting because there are certain foods that unite as a culture, and peanut butter is one of those foods for us Americans. In France, you won’t find peanut butter chocolate chip cookies at a bakery or grocery store.
That’s because peanut butter is one of those quintessential American ingredients, and inside a baked goodie like these tasty peanut butter chocolate chip cookies, well, they’re a true American tradition.
Who can resist a chocolate chip cookie? I certainly can’t, especially with a peanut butter twist. If you’ve been a follower of the blog for some time now, you’ve probably noticed that I love a good cookie recipe.
I particularly love my cookies soft, plump, and chewy. To help make these peanut butter chocolate chip cookies obtain that perfect texture, I use Karo® Corn Syrup in my recipe.
Not to be mistaken with high fructose corn syrup, Karo® Corn Syrup is made with real vanilla and has been used for over a 100 years in a variety of sweet and savory recipes. You’ll see this ingredient a lot in Southern baking recipes, particularly the classic pecan pie.
The thing is, however, Karo® Corn Syrup is fantastic for cookie recipes like this, as well. I use the syrup in everything from caramel sauce (it prevents crystallization) to a recipe like this to give these peanut butter chocolate chip cookies that chewy exterior and soft interior.
Peanut butter has a tendency to make baked goods taste a little dry (anyone remember that I Love Lucy episode?). Thanks to the Karo® Corn Syrup, however, we’re able to counteract the peanut butter’s dryness with some nice moisture and keep these cookies tasting great.
You can incorporate Karo® Corn Syrup into plenty of recipes. For this recipe, I played around with the ratio of white granulated sugar and cut that back so that I could include the Karo® Corn Syrup and ensure my cookies would be perfectly chewy.
Making these easy peanut butter chocolate chip cookies is simple and only requires pantry staples you probably already have if you bake pretty often. It takes about 15 minutes to prep the cookie dough, then almost 15 minutes to bake them.
You can flash freeze the cookie dough before you bake it, or bake it straight away. If you’re like me and like your cookies extra plump, then roll your cookie dough into balls and place onto a baking sheet before freezing for 5 minutes. After 5 minutes, pop them into the oven and bake for about 14 minutes.
If you want your cookies a little flatter and chewier, then you can bake them straight away and skip the freezing step.
Another fun twist would be to substitute half of the chocolate chips for peanut butter chips. That would surely give these cookies an extra peanut butter oomph!
Regardless, just know that these chewy peanut butter chocolate chip cookies are going to become a favorite in your family and you’ll probably be making them for years to come.
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated white sugar
- 1/4 cup Karo® Corn Syrup (light)
- 1/2 cup peanut butter, if you use the natural kind, make sure it's no stir*
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 ¼ cup semisweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
- Beat the butter, brown sugar, and white sugar together until creamy and fluffy.
- Add the light corn syrup, peanut butter, eggs, and vanilla. Beat on medium speed until combined and smooth - about 15 seconds.
- In a separate bowl, whisk the flour, salt, and baking soda together until blended well. Add the dry ingredients into your bowl of wet ingredients. Mix to combine.
- Once a dough has formed, stir in the chocolate chips. Use a tablespoon measurement or an ice cream scooper to scoop out two tablespoons worth of dough into the palm of your hand. Roll the dough into a ball and place onto your prepared baking sheet. Repeat so that you have 8 balls of dough spread out on your baking sheet.
- For plump cookies, place the baking sheet with the cookie dough balls in the freezer for 5 minutes. For slightly thinner cookies, bake straight away. Bake the cookies for 12 to 14 minutes, or until the tops are just starting to get the very slightest hint of a golden appearance.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate.
Nutrition Information:Yield: 27 Serving Size: 27 Servings
Amount Per Serving: Calories: 262