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Peanut Butter Chocolate Caramel Cookies

Deliciously chewy cookies with a buttery oat base, luscious caramel filling, and a drizzle of melted chocolate, this recipe combines classic flavors for an indulgent treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups old-fashioned oats Provides a chewy texture
  • 1 cup creamy or chunky peanut butter Can use creamy or chunky based on preference
  • 4 tablespoons unsalted butter Melted with sugar and milk
  • ½ cup brown sugar Adds sweetness
  • ¼ cup whole milk Helps bind the ingredients
  • 1 teaspoon vanilla extract Enhances flavor
Toppings
  • 1 cup store-bought or homemade caramel sauce For filling each cookie
  • 1 cup chocolate chips, melted For drizzling on top
  • to taste Sea salt Optional for garnish

Method
 

Preparation
  1. In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Stir gently until the butter has melted and the mixture begins to bubble.
  2. Remove from heat and add the peanut butter and vanilla extract, stirring until smooth and creamy.
  3. Gradually mix in the oats with a spatula until everything is evenly coated.
Forming Cookies
  1. Portion the mixture onto a parchment-lined tray, flattening each ball slightly and creating an indentation in the center of each cookie for the caramel to sit.
  2. Spoon caramel sauce into the indentation of each cookie.
Topping and Cooking
  1. Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle the chocolate over the cookies.
  2. Refrigerate the cookies for at least 30 minutes to set and hold their shape.
  3. If using an air fryer, preheat it according to instructions and cook the cookies in a single layer for about 8 to 10 minutes.
Serving
  1. Allow to cool before serving to enjoy the perfect balance of flavors and textures.

Notes

Feel free to sprinkle sea salt on top or add chopped nuts for extra texture. Store in an airtight container for up to a week or freeze for up to three months.