Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 cup (250g) creamy peanut butter
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (75g) unsweetened cocoa powder
- 100g dark chocolate chunks or chips
- 12 soft caramel squares (like caramel chews), unwrapped
Substitution tips: If you prefer, swap creamy peanut butter for crunchy to add texture. For a gluten-free option, use a 1:1 gluten-free flour blend. And if dark chocolate isn’t your thing, milk chocolate works beautifully here too.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper — I find this helps the cookies bake evenly and makes cleanup a dream.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy — about 3 to 4 minutes. This step is crucial for that light texture, and I often think about how my mum used to say, “Patience makes the fluffiest cakes and cookies.”
- Add the peanut butter, eggs, and vanilla extract to the creamed mixture. Beat well until everything is fully combined and smooth.
- In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder. This stops any lumps and keeps the dough light — a little trick I picked up watching my mum’s careful sifting back home in Devon.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in the dark chocolate chunks, reserving a few to press on top of the cookies before baking for that extra melty finish.
- Using a tablespoon or cookie scoop, place two spoonfuls of dough onto the baking sheet for each cookie, about 2 inches apart.
- Press one caramel square gently into the centre of each cookie mound, then cover with a little more dough from your second spoonful, sealing the caramel inside. This step feels a little like wrapping a precious gift — I always smile thinking of the surprise inside each bite.
- Press a few chocolate chunks on top of each cookie for a luscious finish.
- Bake for 12-14 minutes, or until the edges look set but the centre is still soft. The cookies will firm up as they cool, but you want that gooey caramel magic still intact.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. If you try to move them too soon, the caramel might escape — trust me, I’ve learned this the sticky way!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
