Chocolate Chip Peanut Butter Cookies

By Texaschef11

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup peanut butter, extra crunchy
• 2 cups brown sugar, packed
• 1 cup sugar
• 4 eggs
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tbsp vanilla extract
• 5 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 2 10oz bags HERSHEY’S mini chocolate Kisses

Preparation

Step 1

Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
Cream together the butter and peanut butter.
Add the sugars and beat on high until combined.
Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
Beat in the corn syrup, water and vanilla extract.
Whisk together the flour, baking soda and salt in a separate bowl.
Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
Fold in the mini kisses.
Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
Bake for 9-10 minutes. DO NOT OVER BAKE! You want them to begin to turn golden on top but still be soft in the middle.
Remove to a wire rack immediately to cool.