Layered, Chocolate Chip, Peanut Butter Blossom, Caramel Cookie

These chewy, double chocolate (semi-sweet, milk chocolate) cookies are baked with a second layer peanut butter cookie, then topped with dark chocolate/sea salt caramel candy.

I prepare batter for two cookie types, then bake them together. The combo is topped with a piece of dark chocolate, sea salt candy; then the cookies are "shaped" with a cookie cutter. I know, most people use a cookie cutter before they bake :)

Preheat the oven to 325 degrees F. Cover a cookie sheet with parchment paper.

Chocolate chip portion

1 cup white sugar

2 cups brown sugar

2 teaspoons baking powder

2 teaspoons real vanilla

2 sticks salted butter (softened)

2 large eggs

11.5 ounces of Ghirardelli milk chocolate chips ( I use these because the chips are large)

6 ounces of semi-sweet chocolate chips

3 1/4 cups of flour

Peanut Butter portion

1 large egg

1 cup peanut butter

1 cup white sugar

extra white sugar to roll dough

Ghirardelli minis dark chocolate , caramel and sea salt squares

Combine egg, sugar and peanut butter. Set aside.

Mix sugar, brown sugar, baking powder, vanilla, softened butter and eggs.

Add the chocolate chips.

Add 3 1/4 cups flour. This batter will be very stiff.

Plop chocolate chip dough onto the parchment paper--approximately 2 inch diameter sphere.

Depress the center of each chocolate chip cookie.

Take one inch diameter balls of peanut butter dough and roll them in sugar. Place the peanut butter, sugared balls into the depressed center of the chocolate chip dough.

Flatten the peanut butter balls.

Bake for 13 minutes and 30 seconds at 325 degrees F. Plate the cookies.

Unwrap the chocolate toppers.

Press the chocolate square into the center of the peanut butter cookie.

Now, while they are still hot, use a cookie or biscuit cutter to produce the shape desired.

You do wind up with some chocolate chip "scraps," but it's not too hard to find volunteers to help you dispose of this properly.

Enjoy this hybrid cookie!