Peanut Butter Or Caramel Chocolate Chip Cookies

Name: Peanut Butter Or Caramel Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/16 cups plain flour; 1 teaspoon baking soda; 2 teaspoons corn flour; 1 teaspoon sea salt flakes; 1 1/8 cups butter; 2/3 cup light brown sugar; 5/8 cup caster sugar; 2 free range eggs; 2 teaspoons vanilla extract /1 tsp vanilla bean paste; 1 1/3 cups chocolate chips /dark chocolate chips or roughly chopped chocolate; 2 tablespoons crunchy peanut butter - Gently fold into mixture or add in small clumps; 2 tablespoons dulce de leche /Caramel

Servings: persons

2 1/16 cups plain flour
1 teaspoon baking soda
2 teaspoons corn flour
1 teaspoon sea salt flakes
1 1/8 cups butter
2/3 cup light brown sugar
5/8 cup caster sugar
2 free range eggs
2 teaspoons vanilla extract /1 tsp vanilla bean paste
1 1/3 cups chocolate chips /dark chocolate chips or roughly chopped chocolate
2 tablespoons crunchy peanut butter - Gently fold into mixture or add in small clumps
2 tablespoons dulce de leche /Caramel

1
Begin by combining the flour, baking powder and sea salt. Melt the butter and allow to cool, then with a hand blender combine with the sugar until smooth
2
Add in the whisked eggs and vanilla extract and gradually add in the flour mix
3
Gently fold in your chocolate chips and any extra ingredients you want to add, caramel or peanut butter, spooning it into the mixture in small quantities and gently folding so that you get an even distribution of small pockets of flavour
4
Cover with cling film and place in fridge for at least thirty minutes, ideally an hour if you can
5
Preheat the oven to 190 degrees Celsius then make rough balls a little smaller than a golf ball and place on parchment paper or a nonstick baking tray leaving enough room for the cookies to spread out
6
Cook for 10-12 minutes or until the edges start to turn golden (only just) and the center is still soft and slightly uncooked
7
Allow to cool or eat while warm if you can't wait.
8
Store in an airtight container

1385

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/16 cups plain flour, 1 teaspoon baking soda, 2 teaspoons corn flour, 1 teaspoon sea salt flakes, and more.

Yes, Peanut Butter Or Caramel Chocolate Chip 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.

That's it — enjoy your meal!