Krissy’s Chocolate Caramel Peanut Butter Cup Cookies

Preheat oven to 350 F.

In a large bowl cream butter and sugars with an electric mixer. Add egg and vanilla and mix it in. Add flour, cocoa powder, cornstarch, baking soda and salt. Mix to combine, scrape the sides of the bowl and mix again.

Unwrap then rough chop the peanut butter cups and cut the Rolos in half. This works best if the candy is refrigerated or frozen. (I always have extra candy left over, but I cut it all at once and store in freezer to use again or in other recipes—this way it’s ready to go.) Set candy aside.

Use a standard size cookie scoop to drop dough about 2 inches apart onto baking sheets that you’ve lined with a Silpat mat and bake at 350 F for 6-7 minutes. Then remove the baking sheet from the oven and add roughly 2 pieces of Rolo candy, and 2 pieces of peanut butter cup to the middle of each cookie, pressing down ever so slightly. Return pan to the oven and bake 2-3 minutes longer. Remove from oven and let cookies cool 5 minutes before removing from pan.