Peanut Butter Chocolate Caramel Cookies are the ultimate indulgence—combining creamy peanut butter, rich chocolate, and gooey caramel in one delightful cookie. These cookies have a soft and chewy texture, with just the right balance of sweet and salty flavors. The caramel melts into the cookies, creating pockets of sweetness that pair perfectly with the peanut butter and chocolate. Whether you’re making them for a special occasion or just craving a treat, these cookies are sure to satisfy your sweet tooth.

Why You’ll Love This Recipe

Peanut Butter Chocolate Caramel Cookies are everything you want in a dessert—decadent, flavorful, and packed with delicious layers. The peanut butter provides a nutty richness, the chocolate adds a smooth sweetness, and the caramel creates pockets of gooey goodness throughout the cookie. They’re easy to make, and the combination of flavors is irresistible. If you’re a fan of peanut butter, chocolate, and caramel, these cookies will quickly become your new favorite treat!

Ingredients

• 1 cup unsalted butter, softened

• 1 cup creamy peanut butter

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup semi-sweet chocolate chips

• 1/2 cup caramel bits (or soft caramel candies, chopped)

• Optional: A pinch of sea salt for sprinkling on top

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using an electric mixer or a whisk. Beat until the mixture is smooth and fluffy, about 2-3 minutes.

3. Add Eggs and Vanilla: Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Fold in Chocolate and Caramel: Gently fold in the chocolate chips and caramel bits, ensuring they are evenly distributed throughout the dough.

6. Scoop and Shape the Dough: Use a tablespoon or cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets. Optionally, sprinkle a pinch of sea salt on top of each cookie for an extra burst of flavor.

7. Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies will firm up as they cool, so be careful not to overbake them.

8. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 10 minutes

• Cook Time: 9-11 minutes

• Total Time: 20-25 minutes

Variations

• Add Chopped Nuts: For extra crunch, add 1/2 cup of chopped peanuts, almonds, or walnuts to the dough.

• Use Dark Chocolate: If you prefer a richer, less sweet flavor, swap the semi-sweet chocolate chips for dark chocolate chips.

• Stuffed Cookies: For an extra indulgent treat, stuff the cookies with a small piece of caramel or chocolate in the center before baking.

• Vegan Version: Swap the butter for dairy-free butter, the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use dairy-free chocolate chips and caramel bits.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy.

• Freezing: You can freeze the dough by scooping it into balls and placing them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake directly from frozen, adding an extra minute or two to the baking time.

• Reheating: If the cookies lose their softness, microwave them for 10-15 seconds to warm them up. You can also pop them in a 300°F (150°C) oven for about 5 minutes.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for extra texture, but it will slightly alter the consistency of the cookies. The cookies will still be delicious!

2. Can I use regular caramel sauce instead of caramel bits?

Yes, you can use caramel sauce, but it might make the dough more wet and affect the cookie texture. If using caramel sauce, reduce the amount of butter to compensate for the added moisture.

3. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the cookies gluten-free.

4. How do I keep the caramel from melting out of the cookies?

If you’re using caramel candies, freeze the pieces for a few minutes before adding them to the dough to prevent them from melting too much during baking. You can also make sure the caramel bits are well-distributed and fully incorporated into the dough.

5. How can I make these cookies less sweet?

To reduce the sweetness, you can cut back on the sugar or use dark chocolate chips, which are less sweet than semi-sweet chocolate.

6. Can I use other types of chocolate in these cookies?

Absolutely! You can use milk chocolate chips, white chocolate chips, or even chocolate chunks for a different flavor and texture.

7. Can I add a salted caramel twist to these cookies?

Yes! Adding a pinch of sea salt to the dough or sprinkling it on top of the cookies before baking gives them a lovely sweet-and-salty balance that complements the caramel perfectly.

8. Can I double the recipe?

Yes, you can double the recipe if you need more cookies. Just make sure you have enough space on your baking sheets to bake them in batches if necessary.

9. Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 2-3 days. You can also freeze the dough for up to 3 months and bake the cookies fresh when you’re ready to eat them.

10. Can I use caramel extract instead of caramel bits?

Caramel extract can be used for flavoring, but it won’t provide the gooey, chewy texture of caramel bits. If you prefer, you can add the extract to the dough along with the vanilla extract.

Conclusion

Peanut Butter Chocolate Caramel Cookies are the perfect combination of rich, indulgent flavors and soft, chewy texture. The combination of creamy peanut butter, smooth chocolate, and gooey caramel makes each bite a little bit of heaven. Whether you’re sharing them at a gathering or enjoying them on your own, these cookies are sure to be a hit with anyone who loves the classic trio of peanut butter, chocolate, and caramel. Simple to make and utterly delicious—this recipe is a must-try for cookie lovers!

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