Preheat oven to 375 degrees.

In the bowl of your mixer, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Add in eggs, one at a time and beat to combine. Stir in corn syrup, water, and vanilla. In a separate bowl, sift together flour, baking soda, and salt; add into the peanut butter mixture. Mix to combine. Fold in chocolate chunks.

Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. (I used an ice cream scoop)

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for one minute on cookie sheets before moving to wire racks to cool completely.

To make the smaller, bite-sized version, drop by teaspoonfuls onto cookie sheets and bake for 8-9 minutes, or until edges become golden.