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
Scale
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.
