Caramel Chocolate Chip Cookies with Peanut Butter
These Caramel Chocolate Chip Cookies with Peanut Butter are soft chewy peanut butter cookies studded with chocolate chips and filled with caramel.
Servings: 24 Cookies
Calories: 224kcal
Ingredients
- 2 ¼ cups bread flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter room-temperature
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 12 unwrapped caramels
Instructions
- In a medium bowl whisk together the 2 ¼ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
- In the bowl of your stand mixer, cream together the 8 tablespoons unsalted butter, ½ cup creamy peanut butter, ¾ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to stir and add in the 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the 1 cup mini semi-sweet chocolate chips with a spatula.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- While the dough is chilling, unwrap the twelve caramels and cut each one in half.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove the dough from the refrigerator and roll the dough into balls, about 2 tablespoons of dough each.
- Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
- Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
- You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
- Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- Line the cookie sheet with parchment paper. Sometimes the caramel leaks out of the cookies. Parchment paper will make removing the cookies from the pan easier.
Nutrition
Serving: 1 | Calories: 224kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 145IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 1mg
