- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup no-stir peanut butter
- 2 teaspoons light corn syrup (see note)
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Combine butter and sugars in a stand mixer and beat on medium for 2 to 3 minutes. Scrape the sides of the bowl, add peanut butter and corn syrup and beat for another 2 minutes. Scrape the sides again, add egg yolk and vanilla and beat for 1 full minute.
Add flour, baking soda, baking powder and salt and mix at low speed until the white streaks of flour are gone. Using a broad spatula, fold in chocolate chips until they’re distributed evenly. Cover the bowl and chill for 1 to 2 hours.
When you’re ready to bake the cookies, preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough into 2-inch balls (about 1 1/2 tablespoons) and place them a few inches apart. Flatten the balls slightly with the palm of your hand.
Bake for 9 to 10 minutes. The edges should be slightly darker brown but the centers should look a little soft. Leave them to cool slowly on their baking sheets, then store at room temperature for up to 3 days or freeze and store for up to 1 month.
Adding a liquid sweetner to this recipe helps these very rich cookies hold together and gives them a slightly chewy texture. We suggest organic corn syrup. If you prefer, you can substitute a mild-tasting honey, although the flavor will be different.