Sunday, August 15, 2010

Irresponsibly Large Peanut Butter Chocolate Chip Cookies

I don't make these often. Because they're terrible. And by terrible I mean wonderful. So wonderful that I eat them. Too many of them. And they're really big, so even just 2 of them is too many! But they are delicious & definitely worthy of special occasion baking! I made these back on the 4th of July to take to the fireworks (with my caramel corn!) and again this past week to take camping with us. **Funny story** - we only got to eat about half of them. A bear climbed into our Suburban and ate the rest. *sigh* It was probably for the best.

Here's today's line up:

Peanut butter, butter, white sugar, brown sugar, light Karo, butter, eggs, flour, baking soda, salt, vanilla, water (not pictured) & mini chocolate chips. Yes, another recipe with the mini chips. They are supreme.

Now mix up your butters & your sugars until smooth.

Then beat in the eggs, one at a time.

Then add in your karo, water & vanilla.

Now combine the flour, salt & soda in a separate bowl & then add it to the creamed mixture.

Now fold in your chocolate chips.

Ready for the Irresponsible part? Put away your teaspoons and tablespoons & get out your measuring cups. Specifically the 1/4 cup one. Drop this batter by the 1/4 cup-full. You read that right. 1/4 cup, Baby!!

Pop them into a 375 oven for 12-15 minutes.

OK. Brace yourself... here they come.






Want a closer look?

I'm speechless. Really - what do you say about something as blissful as this?


Irresponsibly Large 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 Tbsp light Karo syrup
2 Tbsp water
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups mini chocolate chips

Preheat oven to 375.

In a large bowl combine the butters & sugars until smooth. Beat in eggs, one at a time, then stir in Karo, water & vanilla. Combine flour, soda & salt; stir into peanut butter mixture. Fold in chocolate.

Drop by 1/4 cupfuls onto an ungreased cookie sheet. Bake for 12-14 minutes, until edges are golden. Allow to cool for a minute on the cookie sheet then transfer to a rack to cool completely.

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