Chocolate Chip Peanut Butter Caramel Pecan Cookies Recipes

PEANUT BUTTER COOKIES WITH CHOCOLATE CHIP AND 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 CARAMEL CHOCOLATE CHIP COOKIE BARS

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.

CARAMEL PEANUT BUTTER COOKIES

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.

CHOCOLATE PECAN PEANUT BUTTER COOKIES

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.