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  • The Goode Baker

Chocolate, Caramel, and Peanut Butter Chip Cookies

Why are cookies so good? Who started cookies? I'd like to thank them. I was hanging out in my tiny apartment over the weekend and the cookie craving hit. One second I wanted chocolate, the next peanut butter, then I started thinking I wanted something with caramel. Conflicted, I made a decision on the fly. I said, "HECK, let's get the whole team together." And here we are.


1 cup flour 1/2 cup + 2 tablespoons cocoa powder 1 tsp baking soda 1/2 tsp salt 1 tsp corn starch 1/2 cup butter, room temperature

3/4 cup brown sugar

1 egg 1 and 1/2 cups of Chipits Reece's Peanut Butter Chocolate Chips 18 Werther's Original Soft caramels, cut in half


In a medium sized bowl, whisk together flour, cocoa powder, baking soda, salt, and corn starch. In a mixing bowl fitted with a paddle attachment, blend together butter and brown sugar until light and fluffy (about 2 minutes). Add egg and continue beating on medium speed for another minute. Slowly add dry ingredients to wet ingredients and mix until combined. Remove bowl from stand mixer and add Chipits Reece's Peanut Butter Chocolate Chips and mix with a wooden spoon. This helps the chocolate chips maintain their shape and not break during mixing. Scoop heaped tablespoons of dough and roll around the Werther's Soft Caramels. The caramel should be in the center of the dough ball. Preheat oven to 350 degrees. While preheating, chill the dough balls in the fridge for 10 minutes. Once chilled, I like to use a spoon and lightly (VERY lightly) press down each ball so they flatten out on the baking tray easily. Bake for 10 minutes. They may look puffy and undercooked once you take them out of the oven, but leave them on the pan and they will be perfect once they cool.

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