Peanut Butter Chocolate Chip Caramel Filled Cookies
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: 14 cookies
Ingredients:
½ cup (1 stick) unsalted butter (room temperature)
¼ cup granulated sugar
¾ cup light brown sugar (firmly packed)
1 tablespoon vanilla extract
½ cup creamy peanut butter
1 large egg
¾ cups old-fashioned rolled oats
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips
14 chocolate-covered caramels (I used Hershey’s caramels)
Directions:
In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.
Combine the oats, flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and beat until just combined.
Fold in mini chocolate chips. Chill cookie dough, covered, at least 1 hour and up to 1 week.
Preheat oven to 350°F. Using a large cookie scoop, take about 2 tablespoons of dough. Press the dough flat and put a caramel in the center. Wrap the dough around the candy. Arrange about 2 inches apart on baking sheets lined with parchment paper.
Bake cookies in batches in the middle of the oven for 13 minutes, or until just pale golden. Cool cookies on a baking sheet for 5 minutes and transfer to racks to cool completely.
Recipe courtesy of Bakerita.com.
