Step 1

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

​

Step 2

Cream together the butter, brown sugar and granulated sugar until smooth and creamy.

Step 3

Add the egg and egg yolk, corn syrup and vanilla extract to the mixer, mix until well incorporated.

Step 4

Add the flour, cocoa powder, cornstarch, baking soda and salt to the mixer. Mix until a soft dough forms.

Step 5

Fold in the peanut butter chips until evenly distributed.

Step 6

Scoop 3 tbsp of dough and loosely gather the dough together, leaving some jagged edges on top for texture. The cookies will spread some but not a whole lot while baking so it is best if they are not packed together in a ball.

Step 7

Arrange on the prepared cookie sheet and bake at 350° F for 9-11 min.

Step 8

​

Allow the cookies to cool on the pan for 10 min before transferring to a wire cooling rack.

Step 9

Store in an airtight container for up to 3 days. 

©sally'sbakingrecipe