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Before you begin assembling and combining your ingredients, preheat your oven to 375 degrees F (190 degrees C). Ensure that you use oven mitts while working with the oven in order to protect yourself from heat, and make sure any kids working in the kitchen are supervised.
Take a large bowl, and mix together the peanut butter, butter, white sugar, and brown sugar. Cream them together until they form a smooth blend.
Beat the eggs into the mixture with a whisk or an electric beater, one at a time. Make sure each egg is blended completely into the mix before you add the next. In order to ensure that no bad eggs are dropped directly into the batter, you might want to crack the eggs into a small bowl and then drop them into the mixture, one by one. Once this is done, add the corn syrup, vanilla, and water, then stir them in.
Mix the flour, salt, and baking soda in a separate bowl, and then add this to the peanut butter batter, stirring thoroughly to ensure that there are no lumps in the mixture. Then add the chopped chocolate and fold it into the batter.
Line your baking pan with an ungreased baking sheet, and proceed to drop the mixture, by 1/4 cupfuls, onto the pan. It is essential to ensure that the cookies are dropped 3 inches apart from each other on to the sheet, to make sure they have enough room to spread as they bake.
Allow the cookies to bake for up to 12 to 14 minutes. Tell-tale signs of a fully baked cookie include golden edges, and once the cookies are completely done, turn the oven off.
Take the tray out and allow the cookies to sit on the pan for roughly a minute, until they settle. Then, use a spatula to remove them from the sheet, and transfer them on to a wire rack, in order to allow them to cool completely.
Once the cookies have cooled and are firm, store them in an airtight container. Anytime you need a snack, pour yourself a glass of milk and enjoy your home-baked peanut butter chocolate cookies.
Posted by Cynthia Lee in Desserts