Caramel Peanut Butter Choc Chip Cookies

Imagine sinking your teeth into a warm, gooey cookie, the soft dough giving way to a symphony of flavors. That’s exactly what these Caramel and Peanut Butter Chocolate Chip Cookies deliver! We’re taking the classic chocolate chip cookie and injecting it with a double dose of decadence: rich, chewy caramel and creamy, nutty peanut butter. These aren’t just cookies; they’re a comforting hug in dessert form, perfect for fall baking, holiday treats, or just because you deserve something extraordinary. This recipe has been meticulously tested and tweaked to perfection, ensuring a perfect balance of sweetness, saltiness, and textures in every bite.

My passion for baking began in my grandmother’s kitchen, where I learned the magic of transforming simple ingredients into comforting masterpieces. Over the years, I’ve honed my skills and experimented with countless recipes, always striving for that “wow” factor. These Caramel and Peanut Butter Chocolate Chip Cookies are a result of that dedication – a harmonious blend of familiar flavors with a unique twist. And with cookie season just around the corner, now is the perfect time to master this crowd-pleasing recipe!

This recipe is all about the good stuff! The sweetness of the caramel dances with the salty peanut butter, while the chocolate chips bring a classic touch. The use of brown butter adds a nutty depth, making it impossible to resist.

Ingredients: The Building Blocks of Deliciousness

• All-Purpose Flour: 2 1/4 cups (281g). The structure of our cookies. Make sure to measure accurately. Spoon and level for best results. Too much flour will lead to dry cookies!
• Baking Soda: 1 teaspoon. Our leavening agent, providing lift and that signature cookie chew.
• Salt: 1 teaspoon. Enhances the sweetness and balances the overall flavor profile.
• Unsalted Butter: 1 cup (226g), browned. Browning the butter adds a nutty depth and complexity that elevates the cookies.
• Granulated Sugar: 3/4 cup (150g). Contributes to the cookies’ crisp edges.
• Packed Brown Sugar: 3/4 cup (165g). Adds moisture and a rich, molasses-like flavor.
• Large Eggs: 2. Binds the ingredients and adds richness.
• Vanilla Extract: 1 teaspoon. Enhances the other flavors and adds a warm aroma.
• Peanut Butter: 1 cup (256g), creamy. Provides that irresistible peanut butter flavor and creamy texture. Natural or processed works well.
• Caramel Squares: 1 cup (about 20), unwrapped and cut into quarters. The star of the show! Adds a chewy, gooey caramel center. Ghirardelli or Kraft caramel squares work perfectly.
• Chocolate Chips: 1 1/2 cups (255g), semi-sweet. The classic addition that complements the other flavors. Milk chocolate or dark chocolate chips can also be used for a different flavor profile.

Ingredient Science and Substitution Tips:

• Brown Butter: Don’t skip this step! Browning the butter creates a deeper, more complex flavor. Watch it carefully to avoid burning. The milk solids will turn brown and the butter will have a nutty aroma.
• Peanut Butter: Creamy peanut butter works best for texture. If using natural peanut butter, make sure to stir it well before measuring, as the oil tends to separate. For a nut-free option, try using sunflower seed butter.
• Caramel Squares: If you can’t find caramel squares, you can use caramel bits or even dulce de leche. Adjust the amount to your liking.
• Flour: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Sugar: While it will change the flavor profile, coconut sugar can be used as a substitute for brown sugar.

Expert Tips for Caramel Cookie Perfection

After countless batches, I’ve discovered a few secrets to making these Caramel and Peanut Butter Chocolate Chip Cookies truly exceptional:

• Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too thin and allows the flavors to meld together. This is especially important with the caramel, which can melt quickly.
• Use a Cookie Scoop: A cookie scoop ensures uniform size and even baking. Plus, it makes the process much faster and easier.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are still slightly soft. They will continue to bake as they cool on the baking sheet.
• Press Extra Chocolate Chips: For a visually appealing cookie, press a few extra chocolate chips and caramel pieces into the tops of the cookies immediately after baking.
• Salt Flakes: A sprinkle of flaky sea salt on top of each cookie elevates the flavor and adds a touch of sophistication.

I tested these cookies with different types of peanut butter (creamy vs. chunky), chocolate (milk, semi-sweet, dark), and even different chilling times. My conclusion: chilling the dough is non-negotiable for the best texture, and browned butter is a game-changer for flavor. Using a combination of semi-sweet and dark chocolate chips adds depth, and a sprinkle of sea salt takes these cookies to the next level.

Storage & Substitutions

Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months. Thaw at room temperature before serving. Cookie dough can be stored in the fridge for up to 3 days or in the freezer for up to 2 months.

Substitutions:

• Nut Allergies: Substitute sunflower seed butter or tahini for peanut butter.
• Dairy-Free: Use a plant-based butter alternative and dairy-free chocolate chips.
• Caramel Alternative: Use chewy caramels candies for a similar effect.

FAQ: Your Burning Cookie Questions Answered

Can I make the dough ahead of time?

Absolutely! Cookie dough is perfect for making in advance. You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Just make sure to wrap it tightly to prevent it from drying out. When you’re ready to bake, let the dough thaw slightly (if frozen) and then scoop and bake as directed.

Why are my cookies spreading too thin?

There are a few reasons why your cookies might be spreading too thin. First, make sure you’re using the correct amount of flour. Too little flour will result in a flatter cookie. Second, make sure your butter isn’t too soft. It should be browned but not melted. Chilling the dough before baking helps prevent spreading as well. Finally, avoid over-greasing your baking sheet.

How do I get the caramel to stay gooey?

The key to gooey caramel is to not overbake the cookies. Bake them until the edges are golden brown and the centers are still slightly soft. The caramel will continue to melt as the cookies cool on the baking sheet. Also, chilling the dough helps to keep the caramel from melting too quickly during baking.

Can I use a stand mixer?

Yes, you can definitely use a stand mixer for this recipe. Use the paddle attachment to cream together the butter and sugars. Be careful not to overmix the dough, as this can result in tough cookies.

What kind of chocolate chips are best?

Semi-sweet chocolate chips are a classic choice and work well in this recipe. However, you can experiment with milk chocolate, dark chocolate, or even white chocolate chips. For a more complex flavor, try using a combination of different types of chocolate chips.

Can I add nuts to the dough?

Certainly! Chopped pecans, walnuts, or macadamia nuts would be delicious additions to this cookie dough. Add about 1/2 cup of chopped nuts to the dough along with the chocolate chips and caramel pieces.

My cookies are too dry. What did I do wrong?

Dry cookies are often the result of overbaking or using too much flour. Make sure you’re measuring your flour accurately (spoon and level). Avoid overbaking the cookies – bake them until the edges are golden brown and the centers are still slightly soft. Also, make sure your oven temperature is accurate.

These Caramel and Peanut Butter Chocolate Chip Cookies are more than just a recipe; they’re an experience. The combination of flavors and textures is simply irresistible. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to satisfy. Don’t be afraid to experiment with different variations and make them your own. Happy baking!

Now it’s your turn! Bake these Caramel and Peanut Butter Chocolate Chip Cookies, share them with your loved ones, and let me know what you think in the comments below. Don’t forget to tag me in your photos on social media!

Looking for more delicious cookie recipes? Check out my NYC Style Half Baked Cookie ! Happy baking!

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