It's hard to tell, but these are little bitty cookies. I use my small cookie scoop which holds about a rounded teaspoon of dough, so the cookies are barely more than an inch in diameter baked. The original recipe, which I found online here, calls for a 1/4 measuring cup to be used to scoop the dough. I also used mini chocolate chips, and only added 1 cup, not 2 cups as the recipe lists. Just tryin' to be sensible. :)
Oh, and today is the 100th Day of School, and my 7 year old is home recovering from pneumonia, and she wanted to bake 100 cookies to celebrate. Ha! We didn't get 100 out of a single batch of dough, just so you know. We got 70 though! ;) My smarty-pants figured out that each person in our family can have 11 cookies each and we'll have a few left over. If I eat 11 cookies, please knock some sense into me.
Here's the recipe! Just adapt the recipe to suit your fancy----use any kind of chocolate chips you like, add nuts, make 'em big, make 'em small, etc. Just adjust the baking time as needed. Enjoy!!
Chewy Peanut Butter Chocolate Chip Cookies
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 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
Preheat oven to 375 degrees. 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.
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