Chocolate Peanut Crunch Caramel Cookies
This cookie is just our favorite cookie dough recipe with the leftover Halloween candy. I combined the Clark bar, which is a crispy milk chocolate peanut crunch bar and the 100,000 Grand bar, a caramel, milk chocolate crispie bar The combination made for a really amazing chewy delicious cookie!
Chocolate Peanut Crunch Caramel Cookies
This cookie is just our favorite cookie dough recipe with the leftover Halloween candy. I combined the Clark bar, which is a crispy milk chocolate peanut crunch bar and the 100,000 Grand bar, a caramel, milk chocolate crispie bar The combination made for a really amazing chewy delicious cookie!
Open in Cookpad AppSteps
- 1
Preheat oven to 325. Line cookie sh sheets with parchment paper.
- 2
Whisk flour, baking soda and salt in a bowl to combine
- 3
In a large bowl beat butter and both sugars until light and fluffy, about 2 minutes
- 4
Add egg, egg yolk and vanilla and beat in
- 5
Add flour mixture and stir until well blended but not over mixed
- 6
Fold in broken candy bar pieces to incorporate candy among batter
- 7
Roll in 1 1/2 inch balls, place 2 inches apart on prepared cookie sheet.
- 8
Bake 12 to 15 minutes until light golden, they will be soft. Let cool on cookie sheet about 5 minutes until a spatula slides under them easily. Transfer to racks to cool completely, or of course you can also ear warm! After they cool they do freeze very well.
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