This cookie is the catch-all of cookies. I mean, come on. Just look at its name! It is the epitome of the prefect dessert. Are you craving peanut butter? Has it. Do you have a hankerin’ for chocolate? Got it. Would rich, soft caramel hit the spot? Done. Want to make sure it’s not too sweet? No problem. LITERALLY PERFECT.
I’m a usually a pretty simple gal, but I can get a little crazy with my dessert inventions, which is exactly what happened as I was making these cookies. I opened the pantry and saw ingredients for caramel, but then I saw the chocolate chips sitting there looking pretty, then the peanut butter caught my eye (what’s new?), and finally I remembered why I went searching in the first place…… Cookies. So naturally, I combined everything I saw into one delicious cookie that is sure to satisfy any craving with its combination of ingredients and multiple dimensions of flavor.
I think I’ll start combining my cravings from now on! Who knew packing so many flavors into one bite could be so tasty? I’m hooked. Oh and I forgot to mention, they are so super easy to make. Like… boiling water easy. And just look at these beauts. COME ONNNNNNNNNNN.
Morsels are deliciousness. What could make them any better?
Caramel. Caramel is what can make them better. But everyone knows caramel is better with……….
SEA SALT. Duh. Do not skip this step.
Thinking about framing this.Too far? Probably not.
Baked to gooey golden goodness.
See that part of the caramel that slid off the cookie and got a little well-done? THAT is pure greatness. Eat that part.
If this doesn’t convince you to make these cookies, I’m not sure what will.
Peanut Butter Chocolate Chip Cookies:
- 1/2 Cup of peanut butter
- 7 Ounces of sweetened condensed milk (half a can)
- 1/4 Teaspoon of salt
- 1/2 Cup of all-purpose flour
- 1/2 Teaspoon of baking soda
- Soft Salted Caramel recipe (Or store bought soft caramels + sea salt to top)
In a large bowl, combine the peanut butter and sweetened condensed milk. Add the salt, flour, and baking soda and combine. Roll the dough into a log, wrap it in parchment or wax paper, and refrigerate for at least 2 hours. After the dough is chilled, preheat your oven to 350 degrees, and slice the dough into 1/2 inch slices (just like you would do for slice and bake cookies from the grocery store). Lay out the cookie dough on a cookie sheet and top each one with a 1″ x 1″ piece of caramel. Sprinkle each with sea salt and bake for 11-12 minutes. Let them cool completely and enjoy!