There’s something incredibly nostalgic about the aroma of warm cookies fresh out of the oven. I still remember the first time I experimented with combining three of my all-time favorite flavors—peanut butter, chocolate, and caramel—into one irresistible cookie. I was craving something that felt indulgent but also comforting, like a treat from childhood with a grown-up twist. After a few tests in my kitchen, I finally landed on the perfect balance of soft, chewy, sweet, and salty. These Peanut Butter Chocolate Caramel Cookies are now a staple in my baking rotation, and they’re always the first to disappear when I share them with friends or family.
WHY YOU WILL LOVE THIS RECIPE
These cookies deliver on every level. The peanut butter adds a creamy, slightly salty richness. The chocolate provides that deep, classic sweetness we all know and love. And the caramel? It oozes gently in the middle, adding a sticky-sweet surprise with every bite. You’ll love how each flavor complements the next without overpowering it. They’re a perfect match for a cozy afternoon snack, a dessert spread, or even as homemade gifts.
VERSATILE
This recipe is surprisingly flexible. You can shape the cookies large or small depending on the occasion. Want to make them extra fancy? Drizzle some melted chocolate over the top or sprinkle with sea salt. You can also swap the type of chocolate used—milk, dark, or even semi-sweet all work beautifully. They freeze well, too, so you can bake a big batch and enjoy them whenever you like.
AFFORDABLE
All of the ingredients in this recipe are budget-friendly and easy to find at any grocery store. There’s no need for specialty products or expensive add-ins. You probably already have most of these staples in your pantry. That’s one of the things I love most—delicious homemade cookies made with simple, accessible ingredients.
INGREDIENTS FOR THE RECIPE
Here’s what you’ll need to make these Peanut Butter Chocolate Caramel Cookies:
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1 cup creamy peanut butter
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1/2 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/4 tsp salt
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1 cup semi-sweet chocolate chips
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15–18 soft caramel candies (halved or whole depending on size)
HOW TO PREPARE THIS RECIPE
Making these cookies is quick, straightforward, and incredibly satisfying. I always start by letting the butter soften slightly, which makes the creaming process smoother and ensures the final texture is soft and chewy. Once the ingredients are combined and the dough is just right, I like to chill it briefly—it helps prevent spreading and keeps the caramel tucked neatly inside. The moment those cookies come out of the oven, with melted chocolate chips and gooey caramel peeking out, is always the best part.
STEP-BY-STEP INSTRUCTIONS FOR PREPARATION
Step 1: Cream the butter, peanut butter, and sugars
In a large mixing bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This step usually takes about 2 to 3 minutes using a hand mixer or stand mixer on medium speed.
Step 2: Add eggs and vanilla
Crack in the eggs one at a time, beating well after each addition. Then pour in the vanilla extract. Continue mixing until everything is fully combined. The dough should look creamy and smooth.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no dry streaks remain. Be careful not to overmix the dough, as this can make the cookies dense.
Step 4: Fold in the chocolate chips
Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips. They should be evenly distributed throughout the dough.
Step 5: Chill the dough
For best results, cover the dough and refrigerate it for about 30 minutes. This step helps the flavors develop and gives the dough a firmer texture, making it easier to handle and shape.
Step 6: Shape and fill the cookies
Scoop out about 2 tablespoons of dough and flatten it slightly in your hand. Place a piece of soft caramel in the center, then carefully wrap the dough around it to form a ball. Make sure the caramel is fully enclosed. Repeat with the remaining dough and caramels.
Step 7: Bake the cookies
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Place the dough balls on the tray, leaving space between each. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
Step 8: Cool before serving
Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The caramel will set slightly as they cool, making them delightfully chewy.
QUICK AND EASY
This recipe comes together in under an hour, including chilling time. It’s perfect when you want something impressive but don’t have time for a complicated dessert. Minimal dishes and simple techniques make cleanup easy, too.
CUSTOMIZABLE
Feel free to play with variations. Use dark chocolate chips for a deeper flavor, or try crunchy peanut butter for texture. Want to make them smaller? Use mini caramel bits and reduce the baking time slightly. You can even add chopped peanuts for extra crunch.
POPULAR WITH MANY PEOPLE
Whenever I bake these cookies for gatherings, they’re always the first thing to go. Kids love the sweet caramel centers, while adults appreciate the contrast of rich chocolate and nutty peanut butter. They work for birthdays, potlucks, or even just a quiet evening treat. They’re that universally loved.
PrintPeanut Butter Chocolate Caramel Cookies
These Peanut Butter Chocolate Caramel Cookies combine creamy peanut butter, rich chocolate, and gooey caramel in every chewy bite. They’re simple to make, affordable, and always a crowd-pleaser. Whether for an after-school treat or a holiday dessert tray, these cookies will quickly become a favorite in your home.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 20 1x
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 15–18 soft caramel candies (halved or whole depending on size)
Instructions
- In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
- Fold in the chocolate chips with a spatula or wooden spoon.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Scoop about 2 tablespoons of dough and flatten it slightly. Place a caramel candy in the center and wrap the dough around it to form a sealed ball.
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Place dough balls on the baking sheet, leaving space between them.
- Bake for 10 to 12 minutes, until edges are lightly golden. Centers should appear slightly underdone.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use soft caramels that melt easily during baking.
Chilling the dough prevents spreading and keeps the caramel neatly inside.
For smaller cookies, reduce caramel size and adjust bake time by 1–2 minutes.
Sprinkle with sea salt before baking for a sweet-salty flavor twist.
FAQs
Can I use natural peanut butter instead of regular creamy peanut butter?
It’s best to use regular creamy peanut butter, as natural varieties tend to separate and can result in an oily or crumbly dough. However, if you use natural peanut butter, make sure it’s well stirred and thick in consistency—not too runny.
What can I use instead of caramel candies?
If you don’t have caramel candies, you can use caramel baking bits or make a quick homemade caramel filling. Just be sure the caramel is thick enough to stay inside the cookie during baking. Soft toffee pieces also work well.
Can I make the cookie dough ahead of time?
Yes, absolutely. You can prepare the dough up to 2 days in advance and store it in the refrigerator. Alternatively, scoop and shape the dough into balls, freeze them on a tray, then transfer to a sealed bag for long-term freezing. Just bake from frozen and add 1 to 2 extra minutes to the bake time.
Why did my cookies spread too much?
There are a few possible reasons. First, make sure the butter wasn’t too soft or melted. Also, chilling the dough is important—it helps the cookies hold their shape. Using a silicone baking mat or parchment paper can also reduce spreading.
Can I make this recipe gluten-free?
Yes. You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Make sure all other ingredients are gluten-free, especially the caramel candies and chocolate chips.
How should I store these cookies?
Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and thaw at room temperature when ready to enjoy. They remain soft and chewy after thawing.