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Irresistible Peanut Butter Chocolate Caramel Cookies You Have to Try - Featured Image

Irresistible Peanut Butter Chocolate Caramel Cookies You Have to Try

Learn how to make delicious Peanut Butter Chocolate Caramel Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup creamy peanut butter (natural or regular, whichever you prefer)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks or chips (semi-sweet or milk chocolate)
  • 3/4 cup soft caramel bits or chopped soft caramels

Substitution tips: If you need to make these gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. For a dairy-free version, use coconut oil or a vegan butter substitute and check that your caramel bits are dairy-free or use dairy-free caramel sauce instead.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. I always line two sheets at once because it saves me from washing extra pans later—a little shortcut that helps on busy weeknights.
  2. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes. I like to use a hand mixer here, but a sturdy wooden spoon and a bit of elbow grease work too—especially if you’re watching the kids or chatting while you bake.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. This step helps the dough come together smoothly and keeps those cookies tender.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing is a classic rookie mistake I’ve made more than once, so I always remind myself to stop as soon as the flour disappears.
  5. Fold in the chocolate chunks and caramel bits gently but thoroughly. This is where the magic happens—those pockets of melty caramel and chocolate elevate these cookies from good to unforgettable.
  6. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. I find that slightly larger cookies work best because the caramel has room to melt and ooze without drying out.
  7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers look set but still soft. My kids always ask me to pull them out at the perfect moment, so I keep a close eye after 9 minutes to avoid overbaking.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I know it’s tempting to dive in when they’re warm, but a brief cool-down helps the caramel and chocolate set just right.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Peanut Butter Chocolate Caramel Cookies, recipe, cooking, food