Remember the candy Take 5’s? They had caramel, pretzels, peanuts, peanut butter– all covered in chocolate?
Well, if Take 5’s were to become a cookie, this would be it!
I made these for the October Improv Cooking Challenge! Each month, Lesa of Edesia’s Notebook gives everyone 2 ingredients to use to create something delicious. This month = chocolate and peanut butter. Anyone who knows me knows that those two ingredients are basically my favorite combination ever (just take a look at my Recipes page…). But really, chocolate and peanut butter = the best, which made this challenge SO EXCITING!
The cookies are soft and bursting with peanut butter flavor. The caramel is added by way of rolos and chopped up peanut butter cups are in there for an extra peanut butter chocolaty kick. Crushed up some pretzels. And threw in some peanut butter stuffed oreos. Because..why not?
Oh and there is a secret (ok not-so-secret) fact about these cookies: They’re whole wheat!! That’s right, it’s almost like they’re healthy…almost…
Let’s just dive right in here so you can get crakin’ making your own batch!
The Peanut Butter Chocolate Caramel Pretzel Oreo Cookie Recipe!
Makes 5-6 dozen.
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups crunchy peanut butter, microwaves for 1 minute (or creamy, that’s really up to you)
1 cup (2 sticks) unsalted butter, melted
2 cups dark brown sugar, lightly packed
1 Tablespoon vanilla extract
1 bag mini peanut butter cups, cut into halves and quarters
1 bag rolos, each cut in half
~1 cup pretzels, roughly crushed
1 sleeve peanut butter Oreos, roughly crushed (or 1 out of the 3 strips in a regular pack of Oreos)
4) Add in the 2 eggs and whisk again.
Stir until you’ve gotten rid of all of the flour streaks.
8) Now you’re ready to get ’em into the oven! Place the baking sheets in the oven for about 9 minutes, or until the cookies have spread a little bit and the edges are juuuuust browning (or even, just about to brown). When in doubt, I’d say remove them. They’ll cook a bit more on the baking sheet. I usually bake two pans at a time, rotating them halfway through baking.
10) Try one. They are the best warm!!
11) Continue baking until you’ve used up all that dough!!
If you’re not serving them right away, wait for them to cool completely, and then store them in an airtight container.
This recipe makes a lot of cookies, about 5-6 dozen (depending on the size). But really, whenever you’re taking them…they will get eaten. It may be actually impossible to eat just one…
I’m taking some of these into work, some to a party this weekend, and some to my soccer game. Oh and keeping some at home. Duh.
I hope you enjoy!! If you have any other peanut-butter-chocolate creation suggestions, shout ’em out in the comments!
And don’t forget to check out the other creations from the Improv Challenge members, below!