Peanut Butter Chocolate Caramel Cookies
Ingredients
- Cookie Dough
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Mix-Ins
- ¾ cup chocolate chips or chunks
- ½ cup soft caramel bits or chopped soft caramels
- Optional Finishing Touches
- Flaky sea salt
- Extra chocolate drizzle
Instructions
- Beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and mix until smooth.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to wet ingredients, mixing just until combined.
- Fold in chocolate chips and caramel bits. Dust chopped caramels with flour to prevent sticking, if needed.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2–3 inches apart. Lightly flatten.
- Bake for 10–12 minutes until edges are set and lightly golden; centers remain soft. Sprinkle sea salt on top if desired.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
• Use creamy peanut butter for smooth texture.
• Chill dough to prevent excessive spreading.
• Soft caramels work best.
• Don’t overbake; cookies set after removal.
• Rotate pan halfway for even baking.
• Chill dough to prevent excessive spreading.
• Soft caramels work best.
• Don’t overbake; cookies set after removal.
• Rotate pan halfway for even baking.