These cookies are really chewy and addictive.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

  • 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.

Editor's Note:

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

Nutrition Facts

245.7 calories; 4.3 g protein; 33.5 g carbohydrates; 25.7 mg cholesterol; 162.6 mg sodium. Full Nutrition

Reviews (1462)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2013
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 can add some of this and take out some of that... soup will still be soup, albeit with a different flavor. Cookies and other baked good rely on fairly precise measurements--you can't just change things without the right sort of re-balancing of ingredients. Ok! End of rant. Read More
(406)

Most helpful critical review

Rating: 3 stars
08/12/2003
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. Read More
(74)
1813 Ratings
  • 5 star values: 1143
  • 4 star values: 390
  • 3 star values: 147
  • 2 star values: 83
  • 1 star values: 50
Rating: 4 stars
11/13/2013
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 can add some of this and take out some of that... soup will still be soup, albeit with a different flavor. Cookies and other baked good rely on fairly precise measurements--you can't just change things without the right sort of re-balancing of ingredients. Ok! End of rant. Read More
(406)
Rating: 5 stars
03/11/2003
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! Read More
(363)
Rating: 5 stars
02/07/2003
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! Read More
(299)
Advertisement
Rating: 5 stars
12/15/2009
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 the store bakery! Oh, and I replaced the corn syrup with honey. Read More
(221)
Rating: 5 stars
04/04/2003
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 & M's and added them instead. I also forgot I left some in the oven. I expected them to be little rocks. The were still as chewy and soft as they should have been. Thank you Kathy!! Read More
(92)
Rating: 5 stars
10/12/2003
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 fine but did not present as well as the scoop. This is a keeper! Read More
(77)
Advertisement
Rating: 3 stars
08/12/2003
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. Read More
(74)
Rating: 4 stars
12/19/2002
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. Read More
(63)
Rating: 5 stars
01/30/2008
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! Read More
(52)