Caramel Corn & Peanut Butter Chip Chocolate Cookies

Hi, Mitten Crate fans! I’m Lori – a recipe developer, food photographer, and author of the food blog Foxes Love Lemons. I live in Ferndale, and went to culinary school at Schoolcraft College. Shortly after I graduated, I started blogging to share simple yet special recipes for the “home chef” in all of us.

In my opinion, all good desserts should be a balance of sweet and salty. The Detroit Popcorn Company caramel corn in the February Mitten Crate made the perfect addition to these chocolate and peanut butter chip cookies. Chocolate + peanut butter + caramel corn. Really, how could that be bad? It’s not! It’s sweet and salty and addictive!

Please enjoy, and be sure to check out my blog, as well as follow me on Facebook, Twitter and Instagram for new recipes!

Caramel Corn & Peanut Butter Chip Chocolate Cookies

Yield: 20 cookies

Prep: 15 minutes

Bake: 14 minutes


  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup Detroit Popcorn Company caramel corn, roughly chopped
  • 1/2 cup peanut butter chips


  1. Preheat oven to 350 degrees F. In small bowl, whisk flour, cocoa, baking soda and salt until well combined.
  2. In large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until incorporated. Gradually add flour mixture and beat until well combined, scraping sides of bowl occasionally. Stir in caramel corn and peanut butter chips.
  3. In batches, drop by rounded tablespoons onto ungreased cookie sheet. Transfer to oven and bake 14 minutes. Let cookies cool on pan 5 minutes, then transfer cookies to wire rack to cool completely.

Adapted from Hershey’s Kitchens.

Caramel Corn & Peanut Butter Chip Chocolate Cookies-4


Please visit Lori’s site Foxes Love Lemons for more great ideas!