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March 30, 2017

PB Choco-Chunk Salted-Caramel Cookie

Great Allentown Fair

PB Choco-Chunk Salted-Caramel Cookie recipe

Peanut butter, chocolate and caramel collide in this winning cookie from the 2014 Great Allentown Fair.PB Choco-Chunk Salted-Caramel Cookie

By the way, if you’ve never seen or competed in a state or regional fair competition, here’s a quintessential “behind the scenes” shot from one of the Allentown Fair’s judging events, but I digress…

cookie judging

Back to this crazy good cookie! We’re calling it the “PB Choco-Chunk Salted-Caramel Cookie.” I love it when people do a different spin on a longtime classic cookie. This one comes from Patricia Christenson of Bethel, Pennsylvania. She makes a classic cookie (love how easy the recipe is), then a home-made salted caramel sauce. With her recipe, you’ll have extra sauce to keep on hand for whenever a caramel craving comes along. Works for me!

While the cookie itself didn’t come in first place, it came close. It was first runner up…which is still a big winner in my book. Try them for yourself and you’ll agree.


p.s. Over the coming months we plan to pull more archived recipes like this and feature a variety of cookies, cakes and other treats. They’ll come from recent competitions and as far back as the 1990’s, a time when I worked on my first big set of recipe competitions. If there’s a particular flavor profile or favorite baked good you would love to see more of, drop us on line in the “Join Our Community” section.


PB Choco-Chunk Salted-Caramel Cookie

1 cup shortening

1 cup sugar

1 cup brown sugar (1/2 light and 1/2 dark)

1 cup peanut butter

2 cups flour

1/2 teaspoon salt

2 well-beaten eggs

2 teaspoons baking soda

2-3 teaspoons warm water

1 (11.5-ounce) package of semi-sweet chocolate chunks


Salted Caramel Sauce:

1 cup sugar

1/4 cup warm water

2 tablespoons unsalted butter, cubed

1/2 cup heavy whipping cream

1 1/2 teaspoon sea salt (fine, coarse or flakes)


Preheat oven to 350 degrees F. Mix shortening, sugars, and peanut butter until creamy. Add the flour and salt. Mix well. Add the eggs. In a cup, mix the baking soda and warm water, then add to dough. Mix until incorporated, then mix in the chocolate chunks. Roll into 1-inch balls. Bake 10-12 minutes or until bottoms are evenly browned. Cool on racks.

For Salted Caramel Sauce: In a 2-quart saucepan, combine sugar and water over medium-high heat. Stir until sugar dissolves and mixture begins to boil. Continue to boil (without stirring) until mixture becomes a dark amber color, then add the butter (caution: mixture will foam). Whisk just until butter is melted, then remove from heat. Whisk in cream (foaming will occur again) until thoroughly mixed. Add the salt and whisk until smooth. Cool slightly, then drizzle over cookies. Transfer extra sauce, into glass container. Cover and refrigerate. Save it for your next cookie batch or use as ice cream topping.

-Recipe from Patricia Christenson, 2014 Great Allentown Fair, Gold Medal Flour Cookie Contest