Knockout Peanut Butter Chocolate Chip Cookies

Adapted from The King Arthur Flour Cookie Companion.  These are truly the best cookies ever.  Do yourself a favor and make them.

1 cup butter
1 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup dark corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups creamy peanut butter*
2 cups whole wheat flour or white whole wheat flour
3/4 cup finely chopped salted peanuts
1  1/4 cups Ghirardeli 60% chocolate chips

*Note:  This recipe works best with Skippy- or Jiff-type “regular” peanut butter, not the “natural” type that is just peanuts and salt.  Thanks to Adele for this info.

Preheat oven to 325 degrees F.

Cream butter, sugars, corn syrup, soda, salt & vanilla.  Add eggs one at a time, beating well after each addition.  Add the peanut butter and beat until light and fluffy.  Scrape down the bowl.  Add the flour, peanuts & chocolate chips and mix until incorporated.

Drop by 1.5 Tablespoon cookie scoop onto ungreased baking sheets.  Bake for 14 minutes until barely light golden brown around the edges.  Don’t overbake or they’ll be crisp, not soft.  Remove from oven, let set on the baking sheet for a minute or two, then transfer to a rack to cool.

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Published in: on March 20, 2010 at 5:13 pm  Leave a Comment  
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