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.
The February edition of Mitten Crate included many new-to-me Michigan-made products:
- Among Friends Baking Mixes Francie’s Fudgy Brownie Mix
- Z’s Dipping and Sauces Mediterranean Dipping Oil
- Fireside Coffee Spiced Chai Tea
- Detroit Popcorn Company Caramel Corn
- Cooper Street Cookies Cinnamon Chocolate Chip Cookies
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!
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Caramel Corn & Peanut Butter Chip Chocolate Cookies
- 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
- Preheat oven to 350 degrees F. In small bowl, whisk flour, cocoa, baking soda and salt until well combined.
- 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.
- 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.
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.