Go Back
–+ servings
Peanut Butter Chocolate Caramel Cookies

Peanut Butter Chocolate Caramel Cookies That Melt in Your Mouth

Indulge in these Peanut Butter Chocolate Caramel Cookies that are quick to make and incredibly satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 3 cups old-fashioned oats Use for the best texture.
  • 1 cup peanut butter Smooth or chunky.
  • 1/2 cup unsalted butter Melted.
  • 1 cup brown sugar Packed.
  • 1/2 cup milk Any type or non-dairy option.
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup caramel sauce Homemade or quality store-bought.
  • 1 cup chocolate chips Dark or semi-sweet.
  • to taste sea salt Optional.

Equipment

  • medium saucepan
  • spatula
  • tablespoon
  • Parchment Paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Melt 1/2 cup of unsalted butter over medium heat in a medium saucepan. Stir in 1 cup of brown sugar and 1/2 cup of milk until fully dissolved and glossy, about 2-3 minutes.
  2. Remove the saucepan from heat and add in 1 cup of peanut butter and 1 teaspoon of vanilla extract. Whisk until a smooth blend forms.
  3. Fold in 3 cups of old-fashioned oats with a spatula, ensuring each oat is coated.
  4. Scoop out portions onto a parchment-lined baking sheet and flatten slightly. Make an indentation in the center of each cookie.
  5. Fill each indentation with caramel sauce, spreading gently without overflowing.
  6. Melt 1 cup of chocolate chips in a microwave-safe bowl, stirring until smooth. Drizzle over each cookie.
  7. Refrigerate the cookies for at least 30 minutes to firm up.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to a week. For longer storage, freeze in a single layer, then transfer to an airtight container for up to 3 months.

Tried this recipe?

Let us know how it was!