Peanut Butter Chocolate Chunk Cookies

The kindness, love and support I've felt over the past week as a result of the bake sale has truly been amazing.  Spending hours upon hours baking this past weekend for a great cause made me one happy gal.  I'll be taking orders through June 28th in case you'd like to get some sweet treats or send a gift to someone! 

**Note:  I've pushed the order deadline back to June 28th as a result of my move to Colorado.  I apologize for the change in dates but I thought it was best for my sanity :) 

Seeing all of the orders come in has also been part of the fun.  The most popular item to-date is the Sweet & Salty Cookies (with caramel, pretzels and chocolate chips) but these peanut butter chunk cookies have also been a hit!  Surprisingly, of all of the cookie recipes I've shared, this recipe has seemed to slip through the cracks.  A thick peanut butter cookie loaded with chocolate chunks AND semi-sweet chips.  Doesn't get much better than that... 

Peanut Butter Chocolate Chunk Cookies

Yields:  approximately 60 cookies

Source:  adapted from Mag-Pie's & more

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/4 cups peanut butter (creamy or crunchy, your preference)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 tablespoons corn syrup

2 large eggs

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chunks

1 cup semi-sweet chocolate chips 

Directions

Preheat oven to 350 F.  Prepare two baking sheets by lining with parchment paper.

Combine flour, baking soda and salt in small bowl and set aside.  Beat butter, peanut butter, granulated sugar and brown sugar in a large mixing bowl until light & creamy (this should take 3-4 minutes).  Add eggs, one at a time, beating well after each addition.  Add vanilla extract and beat until combined.  Gradually beat in flour mixture just until combined -- you may still have streaks of flour but these will be incorporated when you stir in the chocolate chips.  Stir in chocolate chunks and chocolate chips.  Cover and refrigerate dough for at least 2 hours or up to 72 hours.  (You will get thick, puffy cookies.)  Using a medium cookie scoop (about 2 tablespoons), drop onto parchment-lined baking sheets. 

Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.