Description
These Peanut Butter Chocolate Caramel Cookies are a delightful dessert featuring a soft peanut butter base, studded with rich semisweet chocolate chips and a gooey caramel center. Topped with optional flaky sea salt, these treats balance sweet and salty flavors perfectly. Ideal for cookie lovers looking for a decadent twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Toppings
- 3/4 cup semisweet chocolate chips
- 12 soft caramel squares, cut into halves
- Flaky sea salt (optional, for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Peanut Butter, and Sugars: In a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and creamy, which creates a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and fully incorporated, ensuring even texture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning. Gradually add this dry mixture to the wet ingredients and stir until a soft dough forms, taking care not to overmix.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the dough, distributing them evenly without breaking them up to keep pockets of chocolate in the cookies.
- Form Dough Balls with Caramel Center: Scoop about 1 1/2 tablespoons of dough and flatten slightly in your hand. Place a caramel half in the center and wrap the dough around it completely to seal the caramel inside, creating a stuffed cookie.
- Arrange and Bake: Place the dough balls on the prepared baking sheets, spacing them adequately to allow for spreading while baking. Bake for 10 to 12 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool and Add Topping: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. If desired, sprinkle with flaky sea salt to enhance the flavor contrast and add a subtle crunch.
Notes
- Use soft, meltable caramels instead of firm caramel candies for gooier centers that melt nicely while baking.
- The dough can be frozen for up to two months; bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
- Avoid overbaking to maintain soft, chewy centers; edges should be set while centers remain slightly soft when removing from the oven.
