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Elizabeth Burchard
February 6, 2015 | Elizabeth Burchard

The Sweetest Sweet… Peanut Butter Caramel Punch Cookies

As the unofficially appointed baking specialist on the Baldacci team, I’m happy to try out new baking recipes for our events and our staff. This recipe has a special place with me every Valentine’s Day because it started as a request of one of my three sister for a V-Day dinner. She was looking for something festive, sweet, memorable… and probably (more realistically) something that would impress her date. 

Blossom cookies are always a go-to for me but for my sis I wanted to change it up and see if I couldn’t improve her chance at love.  In my blossom cookies I normally use the completely appropriate for any Valentine treat chocolate Hershey Kisses, but for a twist this time I used the caramel Kisses.They turned out AMAZING!

With Valentine’s Day approaching I’ll be revisiting this recipe to share with the Baldacci team and hope you do the same at home… I know they’re the perfect sweet for your Sweet.

And yes, in the end she got the boy!

Peanut Butter Caramel Punch Cookies

Prep: 25 minutes      Bake: 8 minutes per batch

Oven: 350°F              Makes: about 54 cookies


½ cup butter

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 teaspoon baking powder

1/8 teaspoon baking soda

1 egg

1 teaspoon vanilla

1 1/3 cups all-purpose flower

¼ cup granulated sugar

Caramel Chocolate Kisses (about 54)


1. Preheat oven to 350°F   

2. In a large mixing bowl beat butter, peanut butter, ½ cup granulated sugar and brown sugar.

3. Beat in egg and vanilla until combined.

4. Beat in baking powder, baking soda and as much of the flour as you can with the mixer. Occasionally scrape the sides and beat until well  combined. Stir in the remaining flour

5. Shape dough into 1-inch balls. Roll balls in the ¼ cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are light brown. Immediately press Caramel Kiss into each cookie’s center. Let cool.


If you are restrained enough to have some left over they can freeze or refrigerate very well.



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