If you have a soft spot for all things sweet and salty, then this Peanut Butter Chocolate Caramel Cookies Recipe is about to become your new obsession. Imagine biting into a cookie with irresistible peanut butter flavor, pockets of melty semi-sweet chocolate chips, and a surprise gooey caramel center that oozes just the right amount of decadent sweetness. These cookies are rich, chewy, and perfectly balanced treats that are as fun to make as they are to eat, perfect for bake sales, festive occasions, or simply satisfying a craving that demands something extraordinary. Join me as I share how to bring these delightful goodies to life in your kitchen!
Ingredients You’ll Need
Don’t be fooled by the simplicity here—each ingredient plays a vital role in creating the perfect harmony of flavor and texture. From the creamy peanut butter that provides a nutty depth to the soft caramel candies that deliver that luscious center, every element is essential. Let’s take a closer look at the staples that will turn your batch of cookies into pure magic.
- ½ cup unsalted butter (softened): Adds richness and a tender crumb to the cookies, ensuring they’re delightfully soft.
- ½ cup creamy peanut butter: The star ingredient that delivers the classic nutty flavor and luscious mouthfeel.
- ½ cup granulated sugar: Balances the savory peanut butter with just the right amount of sweetness.
- ½ cup brown sugar (packed): Brings a subtle molasses flavor and helps create that chewy texture we all love.
- 1 large egg: Binds everything together with moisture and structure.
- 1 teaspoon vanilla extract: Enhances all the flavors and adds a lovely aroma.
- 1 ¼ cups all-purpose flour: The base that gives the cookies their shape and bite.
- ½ teaspoon baking soda: Provides gentle lift and helps the cookies spread just right.
- ¼ teaspoon salt: Elevates the sweetness and balances the flavors perfectly.
- ¾ cup semi-sweet chocolate chips: Melty bursts of chocolate that complement the peanut butter splendidly.
- 12 soft caramel candies (cut in half or whole, depending on size): The irresistible gooey surprise nestled in the center of each cookie.
- Flaky sea salt for topping (optional): Adds a gourmet touch and a punch of salty crunch that contrasts the sweet centers.
How to Make Peanut Butter Chocolate Caramel Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly. This small step sets you up for a smooth baking process and perfect cookie bottoms.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, which helps your cookies become soft and tender inside while still holding shape outside.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated. These ingredients bring moisture and flavor that balance the rich peanut butter and sugars beautifully.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these separately helps distribute the leavening agent evenly, so your cookies rise perfectly without any unexpected salty bites.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cookies tender instead of tough.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips. These morsels add chewy, melty pockets of chocolate that complement the nutty peanut butter and sweet caramel centers.
Step 7: Shape the Cookies with Caramel Centers
Scoop about 1 ½ tablespoons of dough and flatten it slightly in your palm. Press a soft caramel candy into the center, then wrap the cookie dough around the caramel, sealing it fully and rolling into a smooth ball. This step ensures each cookie hides a gooey caramel surprise.
Step 8: Bake and Cool
Place the cookie balls onto the prepared baking sheet, spacing them apart to allow spreading. Bake in the oven for 10 to 12 minutes, or until the edges look set but the centers still feel a little soft. Let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack. If you like, sprinkle a pinch of flaky sea salt on each cookie while they’re still warm to elevate the salty-sweet interplay.
How to Serve Peanut Butter Chocolate Caramel Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt or even a delicate drizzle of melted chocolate immediately after baking can take your cookies from wonderful to extraordinary. These simple touches enhance the texture and add visual appeal, making every bite even more tantalizing.
Side Dishes
Pair these cookies with a cold glass of milk for a classic combo or coffee for a cozy afternoon treat. If you’re serving them at a party, consider accompanying with a scoop of vanilla ice cream or a fresh fruit platter to balance out the rich sweetness.
Creative Ways to Present
Why not make cookie sandwiches using creamy peanut butter or chocolate ganache between two cookies? You can also gift-wrap these beauties in colorful boxes with ribbons for a thoughtful homemade present that friends and family will adore. Their delightful caramel centers make these cookies impressive showstoppers for any occasion.
Make Ahead and Storage
Storing Leftovers
To keep your Peanut Butter Chocolate Caramel Cookies fresh and chewy, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. Placing a slice of bread inside the container helps maintain moisture and prevents the cookies from drying out.
Freezing
If you want to enjoy these delights later, freeze the cookie dough balls on a baking sheet first until firm, then transfer them to a freezer-safe container or bag. When you’re ready to bake, just pop them into the oven from frozen—add an extra minute or two to the baking time. You can also freeze fully baked cookies, tightly wrapped, for up to 3 months.
Reheating
Warming these cookies slightly before serving enhances their gooey caramel centers beautifully. Simply microwave a cookie for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 5 minutes. Be careful not to overheat, or the caramel may get too runny.
FAQs
Can I substitute crunchy peanut butter for creamy?
Yes, you can definitely use crunchy peanut butter if you prefer a bit of extra texture in your cookies. It will add a pleasant crunch that pairs nicely with the soft caramel and chocolate chips, though the dough might be slightly less smooth.
What kind of caramel candies work best?
Soft, chewy caramels like Werther’s Soft Caramels or Kraft caramels are ideal because they melt nicely without becoming too hard or too runny. Avoid hard caramels as they won’t soften enough during baking.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder to help maintain the texture of the cookies.
Why did my caramel leak out of the cookies?
Caramel leakage usually happens if the dough isn’t wrapped tightly around the candy or if the caramel is cut too large. Make sure you seal the dough completely around the caramel and consider using smaller caramel pieces for better results.
Can I add nuts or other mix-ins?
Feel free to customize! Chopped peanuts, pecans, or even shredded coconut can add delightful texture and flavor. Just fold them in with the chocolate chips before shaping your cookies.
Final Thoughts
Making this Peanut Butter Chocolate Caramel Cookies Recipe is such a rewarding experience, especially when you first bite into that warm, chewy cookie with its luscious caramel heart. Whether you’re baking for loved ones or indulging yourself, these cookies have a way of bringing smiles and cozy vibes with every batch. I can’t wait for you to try this recipe and share the joy of this heavenly treat!
Print
Peanut Butter Chocolate Caramel Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut butter chocolate caramel cookies are rich, chewy, and indulgent treats bursting with gooey caramel centers, melty chocolate chips, and classic peanut butter flavor. Perfect for bake sales, holidays, or anytime you’re craving a salty-sweet dessert.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins & Toppings
- ¾ cup semi-sweet chocolate chips
- 12 soft caramel candies (cut in half or whole, depending on size)
- Flaky sea salt for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated, which adds moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning before combining with wet ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute the chunks throughout the dough.
- Form Cookie Dough Balls: Scoop about 1 ½ tablespoons of dough and flatten slightly. Press a caramel candy into the center, then wrap the dough around the caramel to seal it inside. Roll the dough into a smooth ball to encase the caramel completely.
- Arrange and Bake: Place the cookie dough balls on the prepared baking sheet with space between each cookie. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool and Add Toppings: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set. If desired, sprinkle with flaky sea salt while the cookies are still warm to enhance the salty-sweet flavor profile.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Use soft, chewy caramels such as Werther’s soft caramels or Kraft caramels for the best gooey center.
- For an extra gooey caramel center, warm the cookies slightly before serving.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
