Ingredients:

  • ½ cup (1 stick; 113g) unsalted butter, softened
  • ½ cup (120g) creamy peanut butter
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 ¼ cups (156g) all-purpose flour
  • ½ teaspoon (2.5g) baking soda
  • ¼ teaspoon (1.25g) salt
  • ¾ cup (130g) semi-sweet chocolate chips
  • ¾ cup (approximately 170g) soft caramel candies, such as Werther’s Originals or similar, unwrapped and chopped into small pieces
  • Optional: Flaky sea salt, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chips and chopped caramel pieces. Distribute them evenly throughout the dough.
  7. Scoop rounded tablespoons (about 1.5 tbsp) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Sprinkle lightly with flaky sea salt while the cookies are still warm.