Savvy Stoker Sisters: Legendary Peanut Butter Chocolate Chip Caramel Cookies

My new favorite cookies to bring to parties are these Peanut Butter Chocolate Chip Caramel Cookies. I first heard of these cookies on the funny show "How I Met Your Mother". I was nursing in the middle of the night when on the screen I see the "Mother" sharing these cookies with Lily. I started craving them immediately. I searched Pinterest and found a recipe here. I changed it up a little bit but mostly its the same, I just make smaller cookies than she does and I form mine differently.

Legendary Peanut Butter Chocolate Chip Caramel Cookies:

Ingredients:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
1 cup semi-sweet chocolate chips (Guittard is my favorite)
28 chewy caramels, unwrapped and cut in half ( Directions:

Preheat the oven to 375 degrees. In a stand mixer, beat the butter, peanut butter, brown sugar, and white sugar until creamed. Scrape the edges of the bowl, add the eggs to the mixer and beat until well mixed. In a separate bowl, combine the flour, baking powder, salt and baking soda. Sift together or stir using a whisk to get rid of any lumps. Slowly add the dry ingredients to the mixer, occasionally scraping down the sides of the bowl, and mix until it forms a soft dough. Add the chocolate chips and mix on the lowest setting until they’re scattered throughout.

Roll a rounded 1/2 Tablespoon of dough into a ball with your hands. Place a half a caramel in the center of it. Place another rounded 1/2 Tablespoon of dough on top of the caramel and press down on the edges of the cookie to close the seam so the caramel doesn’t leak out when baking. Roll into a ball so ensuring the caramel is securely inside. Set the cookies 2 inches apart on the cookie sheet and bake for 10-12 minutes until golden brown.

Let cool for 5 minutes before transferring to a rack to cool completely. This is important. If you transfer too early your cookies will fall apart and then you will just have to eat all the pieces :). But that's okay, because I heard broken cookies have no calories!

Now if you are a visual learner like me here it is with pictures:

Ingredients:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
1 cup semi-sweet chocolate chips (Guittard is my favorite)
bag of chewy caramels, unwrapped and cut in half! ( I use the Werther's Original Chewy kind)

Directions:
Preheat the oven to 375 degrees. In a stand mixer, beat the butter, peanut butter, brown sugar, and white sugar until creamed together.

Scrape the edges of the bowl, add the eggs to the mixer and beat until well mixed.

In a separate bowl, combine the flour, baking powder, salt and baking soda. Sift together or stir using a whisk to get rid of any lumps.

Slowly add the dry ingredients to the mixer (wrap a towel around it before you mix on low to avoid flour coating your kitchen and yourself unless you are cool and have a real cover), occasionally scraping down the sides of the bowl, and mix until it forms a soft dough. Add the chocolate chips and mix on the lowest setting until they’re scattered throughout. I never really measure the chocolate chips. I just dump like half a bag in.

I found putting them on a paper plate makes it so you can just cut them right on it and then they don't stick to the plate.

Now just add another generous 1/2 Tb. and form into a tight ball!

Set the cookies 2 inches apart on the cookie sheet and bake for 10-12 minutes until golden brown. Mine came out perfectly at 11 minutes.

Let cool for 5 minutes before transferring to a rack to cool completely. This is important. If you transfer too early your cookies will fall apart and then you will just have to eat all the pieces :)