Easiest Way to Make Delicious Chocolate Peanut Crunch Caramel Cookies

Chocolate Peanut Crunch Caramel Cookies. Because these no-bake chocolate cookies can melt quite easily, they are best served chilled, and should be kept in the fridge. Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book. Filled with caramel and topped off with melted chocolate or Hersheys kisses, these cookies are fun and very quick to make.

These cookies have it all: sweet, salty and crunchy! We started with a brown sugar chewy cookie base Pretzel Cookies Caramel Cookies Chocolate Cookie Recipes Peanut Butter Cookie Recipe Sugar Cookies Recipe Chocolate Chip Cookies. dark chocolate truffles with caramel crunch. Combine flour, cocoa and baking soda in a separate bowl; gradually add to creamed mixture just until combined. You can cook Chocolate Peanut Crunch Caramel Cookies using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chocolate Peanut Crunch Caramel Cookies

1. Prepare 2 cup of all-purpose flour.
2. Prepare 3/4 tsp of baking soda.
3. You need 1/2 tsp of salt.
4. It's 3/4 cup of unsalted butter, at room temperature.
5. Prepare 1 cup of light brown sugar, packed.
6. You need 1/2 cup of granulated sugar.
7. You need 1 of large egg.
8. Prepare 1 of large egg yolk.
9. You need 1 tsp of vanilla extract.
10. Prepare 3 cup of broken fun size Clark bar and 100,000 Grand candy bars, from about 24 bars.

This cookie combines three of my favorite and most used ingredients: peanut butter, chocolate, and caramel. Despite my love of peanut butter, straight up peanut butter cookies don't usually do it for me. This one though, with oatmeal for texture and mini chocolate chips for delicious chocolatey-ness. My bigger changes were to the chocolate cookie itself; I increased the amount of cocoa and decreased the amount of flour for a dark, more intensely chocolate cookie.

Chocolate Peanut Crunch Caramel Cookies instructions

1. Preheat oven to 325. Line cookie sh sheets with parchment paper..
2. Whisk flour, baking soda and salt in a bowl to combine.
3. In a large bowl beat butter and both sugars until light and fluffy, about 2 minutes.
4. Add egg, egg yolk and vanilla and beat in.
5. Add flour mixture and stir until well blended but not over mixed.
6. Fold in broken candy bar pieces to incorporate candy among batter.
7. Roll in 1 1/2 inch balls, place 2 inches apart on prepared cookie sheet..
8. Bake 12 to 15 minutes until light golden, they will be soft. Let cool on cookie sheet about 5 minutes until a spatula slides under them easily. Transfer to racks to cool completely, or of course you can also ear warm! After they cool they do freeze very well..

Make cookie with a hand or stand mixer: Beat softened butter with peanut butter and sugars until creamed together. These cookie bars combine all your favorite flavors into one mouth watering bite that no one will be able to resist. I am seriously about to blow your mind with these cookie bars. They have ALL of my favorite things - caramel, toffee, peanut butter, and OF COURSE, chocolate! Chocolate chip cookies with homemade chocolate chips and, walnuts.