Peanut 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
Scale
- 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.