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Posted: August 26, 2013

Chocolate Chip Cookies

Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate morsels (12-oz. package)

Caramel-Peanut Butter

1/2 cup evaporated milk
60 whole caramels, Unwrapped
1/2 cup peanut butter, melted
1/3 cup semi-sweet chocolate chips


  • Preheat oven to 375° F and grease 9 × 13-inch jelly-roll pan. 
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
  • Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
  • Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with 1/2 cup evaporated milk.
  • When melted and combined, add 1/2 cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  • Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  • Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.


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