Recipe By Kathy Bliesner
Published Sep 17th
Prep 15m Cook 15m Additional 30m Ready In 60m
Servings 2 dozen Calories 245.7

These cookies are really chewy and addictive.

Recipe Ingredients

  • ½ cup butter, softened
  • ½ cup peanut butter
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 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

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 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 chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  3. 3 Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts

  • Calories 245.7
  • Carbohydrate 33.5 g
  • Cholesterol 25.7 mg
  • Fat 11.6 g
  • Fiber 1.7 g
  • Protein 4.3 g
  • Saturated Fat 5.6 g
  • Sodium 162.6 mg
  • Sugar 21.1 g

Chef's Notes

Please note differences in serving size amounts when following the magazine version of this recipe.


  1. Good recipe. But I do have a comment on the comments! I am astounded that people change a recipe for a baked item and then complain when it doesn't turn out well. Baking=chemistry. You cannot "decrease the flour and add more peanut butter" without changing the end result! It is not like soup where you - Read more ...
  2. These turned out great! For a Christmas cookie, I replaced 1 cup of chocolate chips with red and green M&Ms. To get awesome texture, I chilled the dough thorougly, rolled the dough into 1/4 cup size balls, pressed some M&Ms on top, then baked at 350 for about 18 minutes. Looked like they came from - Read more ...
  3. According to my boyfriend and his family... these cookies are "perfect" and "addicting". I replaced the chocolate chips with peanut butter chips for the extra peanutty flavor... and they've already requested I make them again:-D Wonderful recipe!
  4. I added 1 cup crunchy peanut butter and decreased the choc chips to approx. 1 1/3 cups. Took them to work and received rave reviews. I used a scoop that was a tad over 1 Tblsp. I baked them at 350 for 10-11 minutes. One batch I used a fork to crisscross. They came out - Read more ...
  5. I didn't find these any different from any other peanut butter cookie. Usually with this dough i wrap it around a hershey kiss and then roll in powdered sugar before i bake them. I think i like it that way better.
  6. This was a great recipe. My husband is a peanut butter freak. When a batch of cookies lasts more then a week, I know its time to find another one. I made these last nite and they are gone by 9am this morning. I didnt use chips though. I had a bag of peanut M - Read more ...
  7. These cookies are a hit! But....I did change the size to just spoondrops and changed the baking time to approx. 9 mins. They came out great! The whole family loved them!
  8. It's true! These are so chewy! I, too, dropped them by spoonfuls and baked them for 9 minutes. Hint: Since they don't "spread," you can cram several onto one cookie sheet. That adds up to less baking! Definitely try these!
  9. These cookies are very chewy and moist if you are not a crispy cookie person. My husband and kids all loved them and gave rave reviews on taste and how chewy they were.
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