Caramel Peanut Butter Chocolate Chip Cookies
Soft and chew caramel peanut butter cookies, filled with chocolate chips, Butterfinger pieces and chocolate covered caramels.
Ingredients
- 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
- 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
- Preheat your oven to 350 degrees 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 (I used a 1.69 oz cookie scoop - LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
- This recipe will give you 19 cookies at that size.
- 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.