The only thing better than warm peanut butter cookies is warm peanut butter cookies with chocolate and caramel inside.
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1 cup firmly packed brown sugar
34 cup sugar
23 cup Land O Lakes® Butter, softened
34 cup peanut butter
1 teaspoon vanilla extract
2 12 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
1 (10-ounce) package mini milk chocolate caramel-filled candies, unwrapped, cut in half
STEP 1
Heat oven to 375°F.
STEP 2
Combine brown sugar, sugar and butter in bowl. Beat at medium speed until creamy. Add peanut butter, eggs and vanilla; continue beating until well mixed, scraping bowl if necessary. Add flour, baking soda and salt; beat at low speed until well mixed.
STEP 3
Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Press 1 candy half in center of each ball, cut-side up. Form dough around candy, completely covering candy. Place, 2 inches apart, onto ungreased cookie sheets. (Cookies spread and flatten as they bake.)
STEP 4
Bake 10-12 minutes or until light golden brown around edges. Let cool 1 minute on cookie sheets. Remove to cooling rack.
Milk chocolate-covered caramel, peanut and nougat miniature (not fun size) candy bars will also work in this recipe. Use a whole miniature candy for each cookie.
Can you really improve on this classic? You can when you add other favorites, like chocolate, jelly and caramel—even oatmeal and cherries.
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