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To make these cookies, you will need: - 1 cup creamy peanut butter - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 large egg - ½ teaspoon vanilla extract - 1 teaspoon baking soda - ½ cup all-purpose flour - ½ cup semi-sweet chocolate chips - ¼ cup caramel sauce (store-bought or homemade) - Sea salt for sprinkling (optional) You can easily swap some ingredients. If you like crunchy peanut butter, use that instead of creamy. If sugar is a concern, try using a sugar substitute like stevia. For a gluten-free option, use a gluten-free flour mix in place of all-purpose flour. If you want a different flavor, almond butter or cashew butter can replace peanut butter. You can also use dark chocolate chips for a richer taste. Choosing the right ingredients makes a big difference in flavor. Look for natural peanut butter with minimal ingredients. The best sugar is organic, as it often has a cleaner taste. For chocolate chips, choose a brand that uses real cocoa butter. If you can, make your caramel sauce at home for a fresher flavor. Always check for freshness on eggs and flour, as stale ingredients can ruin your cookies. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Line a baking sheet with parchment paper. This makes for easy cleanup. In a large bowl, mix the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Use a whisk or spoon until it is smooth. Add the baking soda and flour next. Mix until combined. Be careful not to overmix. Finally, gently fold in the semi-sweet chocolate chips. This adds a rich flavor. Now, take about a tablespoon of dough. Flatten it in your hand. Add about ½ teaspoon of caramel sauce in the center. Fold the dough around the caramel, sealing it well. Roll it into a ball and place it on the baking sheet. Keep each cookie about 2 inches apart. This space helps them bake evenly. If you like, press each cookie down with a fork. This creates a fun crisscross pattern on top. Place the baking sheet in the oven. Bake the cookies for 10-12 minutes. Look for lightly golden edges. The centers might seem a bit underbaked, but that's perfect! Once done, take them out of the oven. Let them cool on the baking sheet for about 5 minutes. This helps them set up. After that, transfer the cookies to a wire rack to cool completely. If you want, sprinkle a little sea salt on top while they are warm. This adds an extra burst of flavor. When baking these cookies, avoid using cold peanut butter. Room temperature peanut butter mixes better. Make sure to measure your ingredients correctly. Too much flour or sugar can change the texture. Don’t skip the chilling time; it helps the cookies hold their shape. Lastly, keep an eye on the baking time. Overbaking can dry them out. For chewy cookies, mix the dough just until combined. Don't over-mix after adding the flour. The right amount of caramel is key. Too much can make them soggy. If you want a crisp edge, slightly flatten the cookies before baking. This helps them spread evenly. Letting them cool on the baking sheet for a few minutes also helps them firm up. Use high-quality peanut butter. The creaminess adds to the taste. A touch of vanilla enhances the cookie's sweetness. Consider using sea salt on top for a sweet-salty combo. Adding more chocolate chips can also boost flavor. Don’t be afraid to experiment with different caramel sauces, too. Homemade caramel can add a special touch. Pro Tips Use Room Temperature Ingredients: Make sure your peanut butter and egg are at room temperature for a smoother dough consistency. Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for 15-30 minutes before shaping the cookies. Experiment with Fillings: Feel free to swap the caramel sauce for other fillings like Nutella or fruit preserves for different flavor profiles. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can swap peanut butter for other nut butters. Almond butter gives a nutty twist. Cashew butter offers a creamier texture. Sunflower seed butter is great for nut-free diets. Each nut butter changes the taste, so try different ones to find your favorite. Mix-ins can add fun textures and flavors. Chopped nuts like walnuts or pecans add crunch. Dried fruit like cranberries or raisins brings sweetness. Try adding a little coconut for an extra layer of flavor. Just remember not to go overboard. Too many mix-ins can change the cookie’s texture. You can switch out the caramel sauce for other fillings. Chocolate sauce adds a rich, gooey center. Butterscotch sauce gives a sweet, buttery flavor. You can even try a fruit jam for a fruity surprise. Each sauce creates a unique taste that makes these cookies even more special. To keep your chocolate caramel peanut butter cookies fresh, store them in an airtight container. This helps keep them soft and chewy. You can layer them between sheets of parchment paper. This way, they won't stick together. Make sure to keep the container at room temperature. They will stay good for about a week. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until they are solid. After that, transfer the cookies to a freezer-safe bag. Remove as much air as possible. They can last up to three months in the freezer. When you are ready to enjoy your frozen cookies, take them out of the freezer. Let them thaw at room temperature for about 30 minutes. If you want to warm them up, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will bring back their soft, gooey texture. Enjoy your cookies with a glass of milk for a perfect treat! Yes, you can make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free flour blend. Many options work well, like almond flour or coconut flour. Make sure the other ingredients, like the baking soda and caramel sauce, are also gluten-free. This change keeps the cookies tasty and safe for those with gluten issues. You can tell if the cookies are done by checking the edges. They should be lightly golden brown. The middle might still look soft, which is okay. It will firm up as the cookies cool. Also, if you press gently on a cookie, it should feel set but still soft. This balance gives a great chewy texture. Leftover caramel sauce is a treat! You can drizzle it on ice cream, pancakes, or waffles for extra sweetness. It also works well in coffee or hot chocolate. Another idea is to use it in desserts, like brownies or cheesecakes. Just store it in the fridge in a sealed jar for up to two weeks. In this post, we covered key ingredients and how to choose them well. You learned step-by-step instructions for mixing, shaping, and baking delicious cookies. I shared tips to avoid common mistakes and achieve great texture and flavor. We explored fun ways to change the recipe with different nut butters or extra mix-ins. Lastly, I provided storage tips to keep cookies fresh. Baking is fun and rewarding. Enjoy your cookies, and happy baking!

Chocolate Caramel Peanut Butter Cookies

Delicious cookies filled with chocolate chips and caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 large egg
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 cup all-purpose flour
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup caramel sauce
  • None optional sea salt for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth and creamy.
  • Add the baking soda and flour to the peanut butter mixture. Mix until fully incorporated.
  • Fold in the semi-sweet chocolate chips gently.
  • Take about a tablespoon of dough and flatten it in your hand. Place about ½ teaspoon of caramel sauce in the center and fold the dough around it, sealing it completely. Roll it into a ball and place it on the prepared baking sheet.
  • Repeat this process for the remaining dough, spacing the cookies about 2 inches apart on the baking sheet.
  • Gently press each cookie down with a fork, creating a crisscross pattern on top (optional).
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers might look slightly underbaked - that's okay!
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • If desired, sprinkle a little sea salt on top of the cookies while they’re still warm to enhance the flavor.

Notes

Sprinkle sea salt on top for enhanced flavor.
Keyword caramel, chocolate, cookies, peanut butter