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Peanut Butter Chocolate Caramel Cookies

These cookies feature a tender peanut butter base filled with a gooey caramel center and melted chocolate chips, offering a delightful balance of sweet and salty flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted butter, softened Ensure butter is fully softened for smooth mixing.
  • 1 cup Creamy peanut butter Provides a rich, nutty base.
  • 3/4 cup Granulated sugar For sweetness.
  • 3/4 cup Brown sugar Adds a deeper sweetness.
  • 2 Eggs Helps bind the dough.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 2 cups All-purpose flour Main structure of the cookies.
  • 1 teaspoon Baking soda Leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Chocolate chips Adds chocolate flavor in every bite.
  • 12 pieces Soft caramels For the molten center.

Method
 

Preparation
  1. Preheat your oven and line 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, then mix until creamy and lighter in color.
  4. Beat in the eggs and vanilla extract until the mixture looks glossy and cohesive.
  5. Add the flour, baking soda, and salt. Mix until just combined; do not overmix.
  6. Fold in the chocolate chips.
Forming the Cookies
  1. Scoop portions of dough, flatten each in your palm, and place a soft caramel in the center.
  2. Wrap the dough around the caramel, pinching to seal completely.
  3. Arrange the dough balls on the prepared baking sheets with space between them.
  4. Bake until the edges are golden and the centers look slightly underdone.
Cooling
  1. Let the cookies cool on the tray for a few minutes before transferring them to a rack.
  2. Serve warm for the stretchiest caramel.

Notes

For best results, use truly softened butter and seal the caramel completely. Cool cookies on the sheet before transferring to prevent breakage.