What You Need
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup packed brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 T light corn syrup
- 1 T water
- 1 t. vanilla extract
- 2 1/2 cups Cup 4 Cup gluten-free flour
- 1 t. baking soda
- 1/2 t. salt
- 2 cups semi-sweet chocolate chips
Directions
Preheat over 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 chips.
Drop by 1/4 cup fulls 3 inches apart onto parchment-lined baking sheets. Or use a cookie scoop.
Bake for 12 – 14 minutes or until the edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Cooking Tips
I prefer to use a cookie scoop. This is the set that I use. I find that the medium size is perfect for cookies.
