INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used) OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used) OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups
Directions:
1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil.
2. In a mixer, beat the melted butter and sugars together. Add egg, egg yolk, and vanilla. Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low. Add the chocolate chips.
4. If you are using Kraft caramels, microwave them with heavy cream until smooth.
5. Divide your cookie dough in half. Press half into the pan and smooth it. Pour whichever caramel you are using on top. Lay peanut butter cups on top to cover the caramel. Drop scoops of dough over the peanut butter cups and spread to cover pb cups.
6.Bake for 30 minutes or until golden. Cool completely in the an before attempting to cut!
Adapted from Two Peas and Their Pod
2. In a mixer, beat the melted butter and sugars together. Add egg, egg yolk, and vanilla. Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low. Add the chocolate chips.
4. If you are using Kraft caramels, microwave them with heavy cream until smooth.
5. Divide your cookie dough in half. Press half into the pan and smooth it. Pour whichever caramel you are using on top. Lay peanut butter cups on top to cover the caramel. Drop scoops of dough over the peanut butter cups and spread to cover pb cups.
6.Bake for 30 minutes or until golden. Cool completely in the an before attempting to cut!
Adapted from Two Peas and Their Pod
