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Double Chocolate Peanut Butter Caramel Cookies
Prep Time
50 mins
Cook Time
16 mins
 
These double chocolate cookies are loaded with peanut butter, peanut butter chips, and chocolate chips. If that isn't enough, they're also stuffed with chocolate caramels.
Servings: 12 -14 Large Cookies
Ingredients
  • 1/4 cup butter softened
  • 1/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/3 cup all purpose flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp espresso powder
  • 2 Tbsp milk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini peanut butter cups
  • 12-14 chocolate coated caramel candies
Instructions
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and peanut butter until well incorporated. Add in brown sugar and white sugar; cream. Beat in the egg, scraping down the sides of the bowl as necessary. Lastly, add in vanilla extract and salt. Set aside.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients. Dough will be thick.
  4. Once combined, add in milk, beginning with 2 Tbsp. If the dough still seems extra thick, add in the last Tbsp.
  5. Add in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter cups; mix.
  6. Chill the dough for 30 minutes (it makes it easier to handle when stuffing with the caramel candies).
  7. Place 1 Tbsp of dough in the palm of your hand, and flatten slightly (like pictured above). Place a caramel candy in the center, and cover with another 1 Tbsp of dough, and roll into a ball.
  8. Place the dough evenly on a cookie sheet, about 6 per tray.
  9. Bake for 14-16 minutes, or until the tops of the cookies look firm.
  10. Enjoy with DREYER'S Candy Ice Cream!