Coco Puffs. Delicious. Salted Caramel Chips. Delicious. Reese’s Peanut Butter Cups. Delicious. A Coco Puff Salted Caramel Peanut Butter Cookie!? DELICIOUS!!
I first got the idea to make a cookie with Coco Puff dough during a baking class I took last year. And after some taste testing with various mix-ins, I landed on salted caramel chips and chopped Reese’s peanut butter cups.
I originally thought the peanut butter cups would be too much, especially since I knew I wanted to keep the Coco Puff and salted caramel flavors. But to my surprise, the peanut butter was a delicious addition and it added a lot more depth to the cookie’s overall flavor.
I hope you enjoy these Coco Puff Salted Caramel Peanut Butter Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag me @homecourtbakes!
XO,
Coco
Prep time: 20 minutes + 1 hour for chilling
Cook time: 15 minutes (per batch)
Total time: 2 hours and 30 minutes
Yields: 33 cookies
Ingredients:
- 225 grams unsalted butter at room temperature (2 sticks)
- 200 grams granulated sugar
- 200 grams dark brown sugar
- 1 egg
- 2 grams vanilla extract
- 160 grams all-purpose flour
- 100 grams ground Coco Puffs
- 4 grams baking powder
- 1.5 grams baking soda
- 5 grams kosher salt
- 140 grams salted caramel chips
- 75 grams chopped Reese’s Peanut Butter Cups
Instructions:
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla extract and mix on high for 3-5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, whisk together the flour, Coco Puffs, baking powder, baking soda and salt. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the salted caramel chips and peanut butter cups and mix just until combined by hand using a rubber spatula.
- Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F. Place the cookie dough on a baking sheet lined with parchment paper a few inches apart and bake for 12-14 minutes (or until the sides start to firm and the center is no longer gooey). For reference, my cookies usually bake for 14 minutes. Depending on how your oven cooks, you may want to rotate the cookie sheet 180 degrees halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Home Court Bakes 