Chocolate Peanut Crunch Caramel Cookies – a delicious recipe with flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325.
2
Line cookie sh sheets with parchment paper.
3
Whisk flour, baking soda and salt in a bowl to combine
4
In a large bowl beat butter and both sugars until light and fluffy, about 2 minutes
5
Add egg, egg yolk and vanilla and beat in
6
Add flour mixture and stir until well blended but not over mixed
7
Fold in broken candy bar pieces to incorporate candy among batter
8
Roll in 1 1/2 inch balls, place 2 inches apart on prepared cookie sheet.
9
Bake 12 to 15 minutes until light golden, they will be soft.
10
Let cool on cookie sheet about 5 minutes until a spatula slides under them easily.
11
Transfer to racks to cool completely, or of course you can also ear warm!
12
After they cool they do freeze very well.
904
kcal
Calories
40
g
Fat
126
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cup all-purpose flour, 3/4 tsp baking soda, 1/2 tsp salt, 3/4 cup unsalted butter, at room temperature, and more.
Yes, Chocolate Peanut Crunch Caramel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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