Chocolate Chip Peanut Butter Caramel Pecan Cookies Recipes

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PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS



Peanut Butter Caramel Chocolate Chip Cookie Bars image

Perfectly chewy chocolate chip cookie bars with an ooey gooey peanut butter caramel center. These will be one of the best treats that you make!

Provided by Alyssa Rivers

Categories     Dessert

Time 40m

Number Of Ingredients 13

3/4 cup butter (melted)
1 cup brown sugar (packed)
1/2 cup sugar (granulated)
3 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 cups chocolate chips
14 ounces caramels (soft)
1/3 cup heavy cream
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. This helps for easy removal.
  • In a large mixing bowl combine melted butter, brown sugar, and sugar. Mix until incorporated. Add eggs and vanilla and mix. Add flour, salt, and baking soda. Mix until the dough comes together. Fold in chocolate chips. Spread half of the dough into the bottom of your 9x13. (A little more than half if needed) Bake for 8-9 minutes.
  • While the dough is baking prepare the peanut butter caramel. In a microwave safe bowl, add caramels and heavy cream. Cook for 30 seconds at a time stirring to be careful that it doesn't burn. Once melted, add in the peanut butter and vanilla and mix until smooth. (You can also melt the caramel over the stove in a saucepan)
  • Drizzle the peanut butter caramel on top and spread evenly. Crumble remaining dough on top of the caramel. Bake for an additional 18-20 minutes or until lightly brown. Remove from the oven and allow to completely cool before cutting.

Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 221 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

PEANUT BUTTER COOKIES WITH CHOCOLATE CHIP AND PECANS



Peanut Butter Cookies with Chocolate Chip and Pecans image

Peanut Butter Cookies with Chocolate Chip and Pecans - that take little time to prepare and even less to consume. This recipe is for all peanut butter fans

Provided by Dragana`s Sweet Spicy Kitchen

Categories     Cookies

Time 20m

Number Of Ingredients 9

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter
1 cup granulated sugar
2 eggs
2 teaspoon vanilla extract
4 tablespoon chocolate chip
4 tablespoon chopped pecans

Steps:

  • Preheat oven to 375F. Line baking sheet with parchment paper.
  • In a large bowl combine flour, baking powder and salt. Set aside.
  • In a mix bowl mix peanut butter and sugar using electric mixer, medium speed, around a minute.
  • Add eggs and vanilla and mix for one more minute.
  • Add dry ingredients in a bowl with wet ones and mix until well combined.
  • Finally, add chocolate chips and chopped pecans and stir well (leave some aside, to sprinkle over the cookies).
  • Make 1.75 inch balls. There will be about 30 balls.Put them in the baking sheet.
  • Sprinkle some more chocolate chips and chopped pecans that you left aside and press a bit.
  • Balls should be 1 inch apart. Bake for 10 minutes.
  • Take out of the oven to cool in the baking sheet for a few minutes, then transfer to wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 36 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

  • Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
  • Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
  • Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • The cookies can be stored in an airtight container at room temperature for up to 5 days.

CARAMEL PEANUT BUTTER COOKIES



Caramel Peanut Butter Cookies image

Make and share this Caramel Peanut Butter Cookies recipe from Food.com.

Provided by andypandy

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 12

1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
25 kraft vanilla caramels, quartered
3/4 cup chopped pecans

Steps:

  • Cream butters, sugars egg and vanilla in a large bowl at medium speed until creamy. Combine the flour, baking soda, salt in a small bowl and then add to the creamed mixture.
  • Stir in the chocolate chips (or chocolate chunks) the quartered caramel pieces, and the chopped nuts until combined.
  • Drop by spoonfuls onto a greased or parchment lined baking sheet.
  • Silicone sheets would be better too, because the caramel when baking makes them stick.
  • Bake 375 degrees for 8 to 12 minutes.
  • Cool on the sheet, then remove to a wire rack.

Nutrition Facts : Calories 193.3, Fat 10.8, SaturatedFat 4.8, Cholesterol 19.9, Sodium 125.5, Carbohydrate 23.3, Fiber 0.9, Sugar 14.8, Protein 2.8

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES



Caramel-Chocolate Chip Sandwich Cookies image

These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. -Lauren Reiff, East Earl, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
FILLING:
6 tablespoons butter, cubed
3/4 cup packed brown sugar
3 tablespoons 2% milk
1-1/3 to 1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PECAN PEANUT BUTTER COOKIES



Chocolate Pecan Peanut Butter Cookies image

Take your peanut butter cookies to the next level with these Chocolate Pecan Peanut Butter cookies. These yummy Chocolate Pecan Peanut Butter Cookies get their appeal from chopped chocolate chunks and toasted pecans.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 30 servings, 1 cookie each

Number Of Ingredients 12

1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup crunchy peanut butter
1/2 cup butter, softened
1/2 cup packed brown sugar
2 Tbsp. granulated sugar
1 egg
1 tsp. vanilla
3 oz. BAKER'S White Chocolate, coarsely chopped
3 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup coarsely chopped pecans, toasted

Steps:

  • Heat oven to 375ºF.
  • Mix first 3 ingredients until blended. Beat peanut butter, butter and sugars in large bowl with mixer 4 min. or until very creamy. Add egg and vanilla; beat 3 min. or until fluffy. Stir in flour mixture until blended. Stir in remaining ingredients.
  • Drop heaping tablespoonfuls of dough, about 1 inch apart, onto baking sheets; press lightly to flatten to 2-inch diameter.
  • Bake 9 to 10 min. or until lightly browned. (Do not overbake.) Cool on baking sheets 5 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories     Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS



Peanut Butter Caramel Chocolate Chip Cookie Bars image

I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 40

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
Vegetable oil, water and egg called for on peanut butter cookie mix pouch
1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
Butter and egg called for on chocolate chip cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1/4 cup heavy whipping cream
2 cups semisweet chocolate chips (12 oz)

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
  • Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
  • Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
  • Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
  • Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES IV



Peanut Butter Chocolate Chip Cookies IV image

Mix all together in large mixing bowl. Drop onto cookie sheet and bake 10 minutes at 350 degrees, or till done.

Provided by sal

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 7

½ cup applesauce
2 eggs
1 tablespoon soybean oil
1 (18.25 ounce) package chocolate fudge cake mix
½ cup peanut butter chips
½ cup semisweet chocolate chips
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 21.3 g, Cholesterol 15.5 mg, Fat 8.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.1 g, Sodium 196.4 mg, Sugar 12.9 g

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2018-06-10 Add the vanilla and eggs, beat until smooth. Gradually beat in the flour mixture, just until well combined. Stir in the caramel chips, chocolate chips, and nuts. Cover and refrigerate dough for 30 to 45 minutes. Preheat oven to 350 degrees. …
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BEST PECAN PIE CHOCOLATE CHIP COOKIES - DELISH
2019-11-25 In a large bowl, combine melted butter and sugars. Add egg and vanilla and whisk to combine. In a medium bowl, whisk together flour, baking soda, and …
From delish.com


CHOCOLATE|CHOCOLATE CARAMEL PECAN COOKIES - ROBINHOOD
Directions. Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper. Cream butter, brown and white sugars, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, baking soda and salt in medium mixing bowl. Add to creamed mixture, beating on low speed until blended.
From robinhood.ca


PEANUT BUTTER CHOCOLATE CHIP COOKIES - PRETTY. SIMPLE. SWEET.
2018-09-27 In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Beat in the egg, one at a time, then beat in vanilla extract. Add flour mixture and mix just until combined.
From prettysimplesweet.com


PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
2021-06-17 Stir in the peanut butter and vanilla extract. Drizzle the caramel mixture over the top of the baked cookie dough and spread evenly. Pinch the remaining cookie dough between your fingers and crumble over the top of the caramel. Bake for 18-20 minutes until the bars are puffed and the edges are slightly golden.
From melskitchencafe.com


CARAMEL CHOCOLATE CHIP COOKIES - BEST CRAFTS AND RECIPES
Sharing is caring! Calling all caramel lovers! These big chocolate chip cookies made with a peanut butter base are loaded with chocolate chips and caramel in the center. These ooey gooey flourless cookies are so easy to make with just 5 simple ingredients.
From bestcraftsandrecipes.com


CHOCOLATE CHIP PECAN COOKIES - SOUTHERN BITE
2011-04-26 Instructions. Preheat the oven to 375°F. Cream butter and sugars together until combined. Add eggs and vanilla and mix well. Combine flour, salt, and baking soda in a separate bowl and gradually stir into butter/sugar mixture. Once …
From southernbite.com


CHOCOLATE CHIP PEANUT BUTTER CHIP COOKIES - AVERIE COOKS
2020-05-26 How to Make Peanut Butter Chip Cookies. Brown the butter, then stir in the egg, sugars, and vanilla. Add the dry ingredients, then fold in the baking chips last. Scoop the dough into balls, place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours. Once chilled, bake the cookie dough balls until the ...
From averiecooks.com


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