No need for confliction - you can have both (in this case)!
Make the peanut butter ripple (omit if using a premade/store-bought variety). Line a rimmed baking sheet with parchment paper. Set aside.
*Please do this next part very carefully...*
In a small pot, set over medium heat, stir the sugar, corn syrup and water until it boils. Stop stirring but continue to let it cook for about 2-3 minutes, until it reaches 300°F (use a candy thermometer for this).
Immediately (and carefully) stir in the peanut butter and salt.
Pour then spread the mixture onto the lined cookie sheet and set aside to cool (it will harden within 10 minutes).
You’re working hard to have both but it’s worth it for the end result!
Preheat the oven to 325˚F.
Add the butter to a medium bowl and whisk until smooth. Add the sugars to the butter and mix until creamy.
Add the egg yolks and maple syrup, mixing well after each addition.
Fold in the flour, baking soda and salt.
Fold the chocolate chips into the dough.
Yup, it looks amazing!
Drop the dough by the tablespoon onto a parchment-lined cookie sheet baking sheet, 2 inches apart.
Break up the peanut butter ripple into chunks or strips then press it into the tops of each cookie.
That’s it. It’s official - you make good choices. Well, WE make good choices!
Bake for 12-15 minutes or until the cookies are a light golden brown at the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
God, these cookies are good - the peanut butter ripples are perfectly chewy, the cookie is soft with crispy edges, and the sweet dots of chocolate chips make for the BEST cookie of all time. Conflict? Nah!