So now that you've been inundated with pumpkin recipes from every. single. blog around...
Chocolate. Peanut Butter. One of life's most wonderful combinations. Was there even a chocolate-peanut butter combination before Reese's came into our lives? I don't know. But to whatever person invented this combination, I will forever be in your debt. Having a bad day? Give me chocolate and peanut butter (or pizza - that works too). Husband driving you insane? Don't reach for that frying pan to beat some sense into him with. Reach for one of these cookies. Not only will your stomach thank you but so will your husband. (And tell him if he's nice enough, you may even share them!)
Peanut Butter Chocolate Chip Cookies
courtesy of The Deen Bros. Cookbook
2 1/2 c. All Purpose Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1 1/4 c. Peanut Butter (I prefer creamy but you can use crunchy)
1 c. Butter, softened
1 1/2 c. Light Brown Sugar, packed
2/3 c. Sugar
1 Tbsp. Light Corn Syrup
2 tsp. Vanilla
10 oz bag Chocolate Chips (I use milk but semi-sweet'll work too)
Preheat oven to 350.
Cream your peanut butter, butter, and sugars until its nice and fluffy.
Mix in your eggs, one at a time.
Beat in the corn syrup and vanilla.
Slowly mix in your flour, baking soda, and salt until everything is well combined.
Fold in the chocolate chips.
Using a spoon, drop the cookie dough 2 inches apart on a baking sheet.
Bake for 12 to 14 minutes or until golden brown around the edges.
Eat and enjoy!
Cookie jar from my favorite cookie company in Savannah, GA.