Caramel Peanut Butter Chocolate Chip Cookies
Soft and chewy caramel peanut butter cookies, filled with chocolate chips, Butterfinger pieces, and chocolate-covered caramels.
Ingredients
Main ingredients
- ½ cup unsalted butter room temperature
- ¼ cup peanut butter
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg cold
- ½ teaspoon caramel extract
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup dark or semi-sweet chocolate chips
- ½ cup Rolos or other chocolate covered caramels chopped
- ½ cup Butterfinger candies chopped
Instructions
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium size mixing bowl, beat together the butter and peanut butter until smooth.
- With the mixer on medium speed, add the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
- Stir in the egg, the caramel extract and the vanilla extract.
- Add the flour, baking soda, salt, and baking powder, and mix on low speed until incorporated.
- Stir in the chocolate chips, the Butterfinger pieces and the chocolate covered caramel pieces.
- Using a cookie scoop, place on the prepared cookie sheet, about 2 inches apart.
- Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be chewy and soft.
Notes
Serve these cookies fresh for the best taste experience. Quick release ensures the cookies remain tender at the edges, while a slow release gets you that gooey center focus. Experiment with timing for your ideal texture.