2 1⁄2 cups all-purpose fl our
1 teaspoon baking soda
1⁄4 teaspoon salt
1 1⁄4 cups smooth or crunchy peanut butter
1 cup (2 sticks) unsalted butter, softened
1 1⁄2 cups packed light brown sugar
2⁄3 cup granulated sugar
2 large eggs
1 tablespoon light corn syrup
2 teaspoons vanilla
1 10-ounce bag milk or semisweet chocolate chips
1⁄2 cup chopped salted peanuts
Preheat oven to 350°F. Grease 2 large baking sheets; set aside.
In a large bowl, whisk together the fl our, baking soda, and salt; set aside. In the bowl of an electric mixer, cream together the peanut butter, butter, and sugars until fluffy. Add the eggs, one at a time, beating after each addition. Beat in the corn syrup and vanilla. Slowly add the flour mixture; mix until fully combined. Fold in the chocolate chips and peanuts.
Drop the cookie dough by heaping teaspoons 2 inches apart onto the prepared baking sheets. Bake for 12 to 14 minutes or until golden brown around the edges. Transfer cookies to a wire rack to cool.
Servings: about 54 cookies
From The Deen Brothers