Caramel Corn & Peanut Butter Chip Chocolate Cookies

Caramel Corn & Peanut Butter Chip Chocolate Cookies - A combination of all the good things in life - sweet, salty, chocolate, peanut butter, caramel corn . . . need we say more? | foxeslovelemons.com

I don’t bake cookies all that often, but when I do, I really like to make it count. No boring old plain peanut butter cookies or something like that. And no oatmeal raisin unless my mother-in-law specifically requests them (her favorite, not mine by a long shot). I like to either stick with classic chocolate chip + sea salt which I KNOW will be great, or go for broke on some crazy creation. As such, I give you this recipe.

Mitten Crate February 2015 | foxeslovelemons.com

The February edition of Mitten Crate included many new-to-me Michigan-made products:

In my opinion, all good desserts should be a balance of sweet and salty. The caramel corn made the perfect addition to these chocolate and peanut butter chip cookies. Chocolate + peanut butter + caramel corn. Really, how could that be bad? It’s not! It’s sweet and salty and addictive!

Caramel Corn & Peanut Butter Chip Chocolate Cookies - A combination of all the good things in life - sweet, salty, chocolate, peanut butter, caramel corn . . . need we say more? | foxeslovelemons.com

Want to try a Mitten Crate of your own? Click HERE to get started, and use the code FOXES5OFF for $5 off your first month’s subscription, or use the code FOXFREESHIP for free shipping on a one-time order.

Caramel Corn & Peanut Butter Chip Chocolate Cookies

Ingredients:


  • 1 cup all-purpose flour

  • 1/4 cup plus 2 tablespoons cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 10 tablespoons unsalted butter, softened

  • 1 cup granulated sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 3/4 cup Detroit Popcorn Company caramel corn, roughly chopped

  • 1/2 cup peanut butter chips


Directions:


  1. Preheat oven to 350 degrees F. In small bowl, whisk flour, cocoa, baking soda and salt until well combined.

  2. In large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until incorporated. Gradually add flour mixture and beat until well combined, scraping sides of bowl occasionally. Stir in caramel corn and peanut butter chips.

  3. In batches, drop by rounded tablespoons onto ungreased cookie sheet. Transfer to oven and bake 14 minutes. Let cookies cool on pan 5 minutes, then transfer cookies to wire rack to cool completely.


Adapted from Hershey's Kitchens.


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This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.

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