Peanut Butter Caramel Corn Cookies
Sweet and salty, these cookies feature pretzels and popcorn to satisfy all of your cravings. Yields 16-18 cookies
Servings
16-18cookies
Cook Time
20minutes
Servings
16-18cookies
Cook Time
20minutes
Ingredients
Peanut Butter Caramel Corn
Peanut Butter Caramel Corn Cookies
Instructions
  1. Make the peanut butter caramel corn: Place plain/unsalted popcorn (air-popped or made on the stovetop) in a bowl, set aside. In a medium pot, melt the butter, brown sugar, granulated sugar, heavy scream, and sea salt until the sugars are dissolved and you have a smooth sauce. Stir in the peanut butter. Pour the peanut butter caramel sauce over the popcorn, tossing to coat. Pour the caramel corn onto a sheet of wax paper and allow it to set.
  2. In a medium bowl, whisk together the flour, salt, and baking soda; set aside.
  3. In the bowl of a stand mixer (or with a hand mixer), cream together the butter and sugars until they’re light and fluffy (about 3-5 minutes). Add in the egg and vanilla, one at a time. Mix to combine between each addition.
  4. Add the dry ingredients 1/2 at a time, mixing until the dough begins to come together after each addition. Stir in the chocolate chips, peanut butter caramel corn, and crushed pretzels. Chill the dough in the refrigerator for 30 minutes.
  5. Preheat the oven to 300°F and line a baking sheet with parchment paper. Scoop large mounds of cookie dough onto the prepared baking sheet. Bake 20 minutes and immediately transfer the cookies to a cooling rack.

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