So maybe this is the only peanut butter chocolate chip cookie recipe I’ve ever made, but I do think it’s the best. Crispy on the outside, soft and chewy on the inside — and best of all, I LOVE that the recipe says to use a 1/4 cup measuring cup to scoop out the dough. None of this wimpy little tablespoon size cookie business. Here’s the recipe…

Ingredients

1/2 cup butter, softened

1/2 cu peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2/12 cups all-purpose flower

1 tsp baking soda

1/2 tsp salt

2 cups chopped semisweet chocolate (I use 1 cup Guittard chocoalte chips and 1 cup Reese’s peanut butter chips)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

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; star into the peanut butter miture. Ford in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

3. Bake for 12 – 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.

4. Remember that your husband doesn’t like peanut butter cookies, and package up a bunch to give to family and friends: