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Peanut Butter Chocolate Caramel Cookies

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These Caramel Peanut Butter Chocolate Chip Cookies are the ultimate treat for anyone with a sweet tooth! They combine the rich flavors of caramel and peanut butter with the crunch of Butterfinger pieces and the decadence of chocolate-covered caramels. The soft and chewy texture, paired with the gooeyness of the caramel and chocolate chips, makes these cookies irresistibly delicious. Perfect for any occasion, whether you’re baking for a special treat or just satisfying a craving

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 19 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cookie Dough:

1/2 cup (113 g) unsalted butter, room temperature

1/4 cup (60 g) peanut butter

3/4 cup (165 g) brown sugar, packed

1/2 cup (100 g) granulated sugar

1 egg, cold

1/2 teaspoon (2.1 g) caramel extract

1/2 teaspoon (2.1 g) vanilla extract

1 3/4 cups (210 g) all-purpose flour

1/2 teaspoon (3 g) baking soda

1/2 teaspoon (3 g) salt

1/4 teaspoon (1.5 g) baking powder

For the Mix-ins:

1/2 cup dark or semi-sweet chocolate chips

1/2 cup Rolos or other chocolate-covered caramels, chopped

1/2 cup Butterfinger candies, chopped

Instructions

  • Prepare the Oven and Baking Sheets:
    Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

  • Mix the Wet Ingredients:
    In a medium mixing bowl, beat together the unsalted butter and peanut butter until smooth. Add the granulated sugar and brown sugar, and mix on medium speed until smooth and fluffy, about 2 minutes.

  • Add Egg and Extracts:
    Stir in the egg, caramel extract, and vanilla extract. Mix until fully combined.

  • Incorporate Dry Ingredients:
    Add the flour, baking soda, salt, and baking powder to the wet mixture. Mix on low speed until everything is just incorporated.

  • Add the Mix-ins:
    Stir in the chocolate chips, chopped Butterfinger pieces, and chopped chocolate-covered caramels (like Rolos).

  • Shape the Cookies:
    Using a cookie scoop (about 1.69 oz), drop the dough onto the prepared baking sheets, about 2 inches apart. This recipe should yield about 19 cookies.

  • Bake:
    Bake for 9-10 minutes. The cookies will look slightly underdone, but that’s okay! They will firm up as they cool and stay chewy and soft.

  • Cool:
    Let the cookies cool completely on the baking sheet. Once they’re cool, they will set and have that perfect soft and chewy texture

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

  • Freezing: These cookies freeze well! To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a zip-top bag or airtight container. They can be frozen for up to 3 months.

  • Reheating: To warm them up, pop the cookies in the microwave for 10-15 seconds or heat them in the oven at 300°F for about 5 minutes.

Find it online: https://cheftinaskitchen.com/peanut-butter-chocolate-caramel-cookies/