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To make these Peanut Butter Chocolate Caramel Cookies, you need a few simple ingredients. Each one plays a key role in creating that perfect taste and texture. - 1 cup creamy peanut butter - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed firmly - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel sauce - Flaky sea salt for topping Each ingredient adds a layer of flavor. The peanut butter gives a rich, nutty taste. The unsalted butter adds creaminess. Both sugars provide sweetness and help the cookies stay soft. The egg binds everything together, while vanilla adds warmth. Flour, baking soda, and salt build the cookie's structure. Chocolate chips bring a melty, sweet touch. Caramel sauce offers a gooey surprise in the middle. Finally, flaky sea salt enhances all the flavors. Together, these ingredients create a treat that is hard to resist. You’ll find that these cookies are a delightful mix of sweet and salty, chewy and crunchy. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, combine 1/2 cup unsalted butter and 1 cup creamy peanut butter. Add 1 cup packed brown sugar and 1/2 cup granulated sugar. Use a mixer or whisk to blend until smooth and creamy. Now, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Mix until everything is well combined. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. This step ensures that the baking soda and salt spread evenly in the dough. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix. Now, fold in 1 cup of semi-sweet chocolate chips. This adds rich flavor and texture. Use a tablespoon or cookie scoop to portion out the dough. Roll each piece into a ball and place them on the prepared baking sheet. Make sure to space them about 2 inches apart. Press your thumb gently into the center of each dough ball to create a small indentation. Carefully fill each indent with 1/2 cup caramel sauce. If you like, sprinkle a tiny pinch of flaky sea salt on top for extra flavor. Bake your cookies in the preheated oven for 10-12 minutes. Keep an eye on them until the edges turn golden brown. The centers may look soft, but they will firm up as they cool. Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. How to avoid overmixing Overmixing can make cookies tough. Mix just enough to blend the dry and wet ingredients. Stop as soon as you see no dry flour. This keeps your cookies nice and soft. Tips for soft and chewy cookies To get that soft, chewy texture, try using brown sugar. Brown sugar has more moisture than white sugar. Also, don’t bake them too long. You want the edges golden but the centers a bit soft. Using a stand mixer vs. hand mixing A stand mixer saves time and energy. It mixes the dough well without much effort. But hand mixing gives you more control. You can feel the dough’s texture and avoid overmixing. Both methods work well; it just depends on what you prefer. Presentation ideas and serving tips For a lovely presentation, stack your cookies on a decorative plate. Drizzle extra caramel sauce on top. A sprinkle of flaky sea salt adds a nice touch too. This makes your cookies look as good as they taste. Serve them warm for that gooey, melt-in-your-mouth experience! Pro Tips Use Room Temperature Ingredients: Ensuring that your butter and eggs are at room temperature helps create a smoother batter and results in fluffier cookies. Don’t Overmix the Dough: Mixing the dough just until combined helps keep the cookies tender. Overmixing can lead to dense cookies. Chill the Dough for Extra Flavor: For a deeper flavor, chill the cookie dough for at least 30 minutes before baking. This allows the ingredients to meld together better. Experiment with Toppings: Feel free to get creative with toppings! Try adding crushed nuts or a drizzle of melted chocolate for added texture and flavor. {{image_4}} You can make these cookies even better by adding nuts. Chopped walnuts or pecans add a nice crunch. You can also switch up the chocolate. Try using dark chocolate or even white chocolate chips. Each choice gives a unique taste and texture. If you want a gluten-free option, use almond flour instead of all-purpose flour. It works well and keeps the cookies soft. For a dairy-free treat, swap unsalted butter for coconut oil. This change keeps the cookies moist and adds a light coconut flavor. Get creative by adding different flavors. Try mixing in shredded coconut for a tropical vibe. You can also use mint extract instead of vanilla for a fresh taste. Each twist offers a fun new way to enjoy these cookies. Store your peanut butter chocolate caramel cookies at room temperature. Place them in an airtight container. This keeps them soft and chewy. If you want, you can also store them in the fridge. However, this may change their texture slightly. They may become firmer and less chewy. Freezing cookies is easy. First, let them cool completely. Then, wrap each cookie tightly in plastic wrap. Place the wrapped cookies in a freezer bag. Make sure to squeeze out as much air as possible. This helps avoid freezer burn. When you want to eat them, take out the cookies. Let them thaw at room temperature for a few hours. These cookies stay fresh for about a week at room temperature. In the fridge, they can last for up to two weeks. If you freeze them, they are good for up to three months. Just remember to label the bag with the date. This way, you will know when to enjoy them! Yes, you can use crunchy peanut butter. It adds a fun texture. The cookies will still taste great. Just remember, the crunch will change the feel of each bite. If you love that crunch, go for it! Making homemade caramel sauce is easy! You need just three ingredients: sugar, butter, and heavy cream. Heat sugar in a pan until it melts. Stir in butter until smooth. Slowly add cream, stirring constantly. Cook until it thickens. Let it cool before using it in your cookies. To prevent cookies from spreading, chill the dough before baking. You can chill it for about 30 minutes. This helps the butter firm up. Also, using the right amount of flour can help keep the shape intact. Measure carefully! Yes, you can make the dough ahead! Shape the dough into balls and store them in the fridge. They can stay fresh for up to three days. When you’re ready to bake, just add a few extra minutes to the bake time. If you run out of semi-sweet chocolate chips, use dark chocolate or milk chocolate. You can even chop a chocolate bar into small pieces. This works great and adds a unique twist to your cookies! You now have a complete guide on making delicious caramel-filled peanut butter cookies. We covered each step, from mixing wet ingredients to baking and finally storing your cookies. Don’t forget to try the variations for added fun. With the tips shared, you can perfect the texture and impress everyone with your treats. Enjoy every bite, and remember, baking is an adventure. Embrace the process and get creative!

Peanut Butter Chocolate Caramel Cookies

Delicious cookies filled with peanut butter, chocolate chips, and caramel sauce, topped with flaky sea salt.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, packed firmly
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup caramel sauce
  • to taste flaky sea salt for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, packed brown sugar, and granulated sugar. Use an electric mixer or a sturdy whisk to beat these ingredients together until the mixture is smooth, creamy, and fluffy.
  • Add the large egg and pure vanilla extract to the bowl. Continue mixing until these ingredients are thoroughly incorporated into the batter.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined; be careful not to overmix.
  • Carefully fold in the semi-sweet chocolate chips into the dough, ensuring an even distribution.
  • Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheet, ensuring to space them about 2 inches apart for even baking.
  • Press your thumb gently into the center of each dough ball to create a small indentation. Carefully fill this indentation with caramel sauce, and if you wish, add a tiny pinch of flaky sea salt on top for that extra touch of flavor.
  • Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Note that the centers may appear slightly soft; they will continue to firm up as they cool.
  • After baking, allow the cookies to cool on the baking sheet for about 5 minutes. This time allows them to set before transferring them to a wire rack to cool completely.

Notes

For a delightful presentation, stack the cookies neatly on a decorative plate and drizzle extra caramel sauce over the top.
Keyword caramel, chocolate, cookies, peanut butter