And here is the 3rd recipe I made so far from The Deen Bros. Cookbook — Recipes from the Road. I love these cookies! They turned out nice a chewy, just how I like them and have a great peanut butter flavor.
One thing I noticed while making this recipe was the tablespoon of corn syrup that is added. I can’t remember ever adding that to any other cookie recipes, so I did a quick search to see what the reason was — to make cookies softer…is this true? I know it’s not a healthy ingredient by any means, but 1 T in 54 cookies can’t be bad, unless you sit and eat them all at once :)
The funny thing is I couldn’t post these recipes soon enough…I’ve already made 2 more recipes from this book, definitely worth purchasing in my mind! Come back soon and I’ll be sharing the others with you!
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups smooth or crunchy peanut butter
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
2/3 cup white sugar
2 large eggs
1 T light corn syrup
2 tsp vanilla
1 10-oz bag milk or semisweet chocolate chips
1/2 cup chopped salted peanuts
Preheat oven to 350 degrees. Grease 2 large baking sheets; set aside.
In a large bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream together the peanut butter, butter, and sugars until fluffy. Add the eggs, one at a time, beating after each addition. Beat in the corn syrup and vanilla. Slowly add the flour mixture; mix until fully combined. Fold in the chocolate chips and peanuts.
Drop the cookie dough by heaping teaspoons 2 inches apart onto the prepared baking sheets. Bake for 12-14 minutes or until golden brown around the edges. Transfer cookies to a wire rack to cool.
Recipe from The Deen Bros. Cookbook — Recipes from the Road