Triple Chocolate Caramel Peanut Butter Cookies are a flavor explosion of chocolate, peanut butter and caramel in every bite. Absolutely divine!

These cookies are simply incredible! These Triple Chocolate Caramel Peanut Butter Cookies melt in your mouth and are thick and so chewy. All chocolate cookie lovers have to put this cookie recipe on their bucket list!

Ingredients for Triple Chocolate Caramel Peanut Butter Cookies

butter
sugar
brown sugar
flour
eggs
cocoa
baking powder
baking soda
salt
vanilla
instant coffee or espresso
white chocolate chips
mini chocolate covered caramels
peanut butter cups

How to make Triple Chocolate Caramel Peanut Butter Cookies

Place peanut butter cups in the freezer.

In a large bowl, ideally with a handheld or stand mixer, cream together butter and sugars until combined.

Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed.

Next add the dry ingredients one at a time, and mix until incorporated. The batter will become very thick.

Fold in white chocolate chips and mini chocolate covered caramels. Mix just enough to incorporate.

Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well.

Cover and refrigerate at least an hour, up to overnight.

When you are ready to bake your cookies preheat your oven to 350 degrees.

Prepare baking sheets with cooking spray or parchment paper. Set aside.

Remove peanut butter cups from the freezer and remove all packaging. Set aside.

Shape dough into discs between 3/4-1 inch in height and 1 1/2-2 inches wide.

Using your thumb press down in the middle of your disc.

Place the peanut butter cup in the center of the cookie in the hole made by your thumb.

Seal peanut butter cup inside of cookie dough. Add more dough if needed.

Make sure that cookies do not go in the oven like round balls. Try to keep them in the shape of a hockey puck.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 13-15 minutes, depending on their size.

Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely.

Store in a sealed, air tight container.

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Triple Chocolate Caramel Peanut Butter Cookies

Triple Chocolate Caramel Peanut Butter Cookies are a flavor explosion of chocolate, peanut butter and caramel in every bite. Absolutely divine!

Course Dessert

Cuisine American

Keyword best cookies, caramel, chocolate, cookies, easy dessert, easy recipe, peanut butter

Ingredients

10 tblsp butter, unsalted, room temperature - 1 1/4 sticks
1 cup sugar
1 cup brown sugar, packed
2 cups all-purpose flour
2 large eggs
2/3 cup cocoa powder, unsweetened
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tblsp vanilla
2 tblsp instant coffee or espresso
1 cup chocolate chips white -
peanut butter cups frozen
mini chocolate covered caramels frozen

Instructions

Place peanut butter cups in the freezer.
In a large bowl, ideally with a handheld or stand mixer, cream together butter and sugars until combined.
Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed.
Next add the dry ingredients one at a time, and mix until incorporated. The batter will become very thick.
Fold in white chocolate chips and mini chocolate covered caramels. Mix just enough to incorporate.
Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well.
Cover and refrigerate at least an hour, up to overnight.

When Ready to Bake

Preheat your oven to 350 degrees.
Prepare baking sheets with cooking spray or parchment paper. Set aside.
Remove peanut butter cups from the freezer and remove all packaging. Set aside. Shape dough into discs between 3/4-1 inch in height and 1 1/2-2 inches wide. Using your thumb press down in the middle of your disc. Place the peanut butter cup in the center of the cookie in the hole made by your thumb. Seal peanut butter cup inside of cookie dough. Add more dough if needed. Make sure that cookies do not go in the oven like round balls. Try to keep them in the shape of a hockey puck. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 13-15 minutes, depending on their size. Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely. Store in a sealed container. Enjoy!