Peanut Butter-Scented Chocolate Chip Cookies

I just ate two of these cookies and they were delicious.  Moist, chewy, and dense.  Everything a chocolate chip cookie should be.  But not everything a peanut butter cookie with chocolate chips should be.  I renamed them "peanut butter-scented chocolate chip cookies" because the peanut butter taste is so light that you wouldn't know you were eating a peanut butter cookie unless someone told you.

That doesn't make these cookies bad, but it makes them weak peanut butter cookies.  Next time I try the recipe, I'm going to triple the peanut butter and see how that works.  I'll let you know how it goes, but I can't imagine that more peanut butter would be a bad thing.

Peanut Butter-Scented Chocolate Chip Cookies

From allrecipes.com

1/2 cup butter, softened

1/2 cup 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 1/2 cups all-purpose flour

1/2 teaspoon salt

2 cups chocolate chips

Directions:

1.  Preheat oven to 375 degrees.

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 chips.  Drop spoonfuls onto baking sheet.

3.  Bake for 11 minutes in preheated oven, or until edges are golden.  Allow cookies to cool for 1 minute on the cookie sheet before transferring them to cooling rack to cool completely.