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Peanut Butter Chocolate Caramel Cookies

Warm, gooey caramel tucked inside a peanut-buttery cookie creates a delightful treat that’s both simple to make and indulgently delicious.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted butter, softened Make sure it's at room temperature
  • 1 cup Creamy peanut butter Preferably smooth for easier mixing
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar Packed
  • 2 large Eggs
  • 2 teaspoons Vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Chocolate chips Use semi-sweet or dark chocolate
  • 24 pieces Soft caramels or caramel bits For stuffing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line 1-2 baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and creamy peanut butter until completely smooth.
  3. Add the granulated sugar and brown sugar and beat until the mixture is lighter and creamy.
  4. Beat in the eggs and vanilla extract until the batter is glossy.
  5. Gently mix in the all-purpose flour, baking soda, and salt until no dry patches remain.
  6. Fold in the chocolate chips.
Assembly
  1. Scoop a portion of dough, flatten it in your palm, and place a soft caramel in the center.
  2. Wrap the dough around the caramel, sealing well and rolling into a smooth ball.
Baking
  1. Place the dough balls on the prepared baking sheet with space in between.
  2. Bake for 10-12 minutes until the edges are lightly browned and the centers are slightly underdone.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Serving
  1. Serve warm for the best gooey caramel experience.

Notes

Seal the caramel completely to prevent leaking. Pull cookies from the oven when edges are browned and centers are slightly underbaked for the best texture.