Caramel Peanut Butter Chocolate Chip Cookies (Avery’s Winning Food Wars Recipe)
Soft, chewy cookies packed with caramel flavor, peanut butter richness, and bursting with chocolate chips, Butterfinger crunch, and gooey Rolos — made effortlessly in a pressure cooker or oven.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup Unsalted butter room temperature
- ¼ cup Peanut butter
- ¾ cup Brown sugar packed
- ½ cup Granulated sugar
- 1 Egg cold
- ½ teaspoon Caramel extract
- ½ teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Baking powder
- ½ cup Chocolate chips dark or semi-sweet
- ½ cup Rolos or other chocolate covered caramels, chopped
- ½ cup Butterfinger candies chopped
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a bowl, beat butter and peanut butter until smooth.
- Add brown sugar and granulated sugar. Mix until fluffy, about 2 minutes.
- Add egg, caramel extract, and vanilla extract. Stir just to combine.
- In a separate bowl, whisk flour, baking soda, salt, and baking powder.
- Gradually stir dry ingredients into wet until just incorporated.
- Fold in chocolate chips, chopped Rolos, and Butterfinger pieces.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake 9–10 minutes. Let cool on sheet to set before transferring.
Notes
Cool cookies completely to set centers. Slightly underbaking keeps them extra chewy. Store with a slice of bread for freshness.