Dark Chocolate Peanut Butter Cookies
We all know peanut butter and chocolate is a combination that can solve world problems. These dark chocolate caramel with sea salt peanut butter cookies can be made gluten free or with all-purpose flour.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1/2 cup unsalted butter 1 stick
- 1 large egg
- 1/2 cup peanut butter
- dash ground cinnamon
- 1 teaspoon baking soda
- 1 3/4 cup gluten free flour or all-purpose flour
- 1/2 cup granulated sugar for rolling
- 12 Ghirardelli Dark Chocolate Caramel with Sea Salt Squares
Instructions
- In a large bowl, beat together sugar, brown sugar, butter, peanut butter, egg, cinnamon, and baking soda with hand beaters on medium speed.
- Add in your flour, beat until combined. Chill in the refrigerator for 45 minutes to 1 hour.
- Preheat your oven to 350°F.
- Roll the dough into 2-inch balls, then roll each in the remaining sugar (see video above). Gently press down the center to form a disc.
- Repeat 7 more times. Bake 10-11 minutes.
- Immediately add your chocolate square to the center of each cookie.
- Allow to rest 2 minutes before transferring to a cooling rack.
- Repeat with remaining dough. Enjoy!