Description
Okay, so imagine if a peanut butter cookie, a Snickers bar, and a gourmet chocolate truffle had a baby that decided to show up looking absolutely irresistible. That’s what we’re working with here. Peanut Butter Chocolate Caramel Cookies are basically soft, chewy peanut butter cookies topped with gooey caramel, crunchy peanuts, and drizzled with chocolate in a pattern so gorgeous it belongs in a bakery window. You get that rich peanut butter base, sweet-salty caramel that stretches when you bite into it, the crunch of roasted peanuts, and chocolate that ties everything together like edible ribbon. These are the kind of cookies that make people stop mid-conversation and just stare. I made these for a bake sale once and they sold out in twelve minutes. Someone offered me double the price for the last one. Another person asked if I was a professional pastry chef. These cookies inspire bidding wars and career confusion.
Ingredients
For the Peanut Butter Cookies:
- 1 cup creamy peanut butter (use regular, not natural—you need the stabilizers)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Toppings:
- 20–24 soft caramel squares (like Kraft caramels), unwrapped
- 2–3 tbsp heavy cream
- 1 cup salted roasted peanuts, roughly chopped
- 1 cup chocolate chips (milk, semi-sweet, or dark—your choice)
- 1 tbsp coconut oil or vegetable oil (for drizzling)
- Sea salt flakes for sprinkling (optional but chef’s kiss)
Optional Add-Ons:
- Mini chocolate chips mixed into the dough
- Pretzel pieces for extra crunch and salt
- Toffee bits for more caramel vibes
- White chocolate for contrast drizzle
Equipment:
- Stand mixer or hand mixer
- Two mixing bowls
- Cookie scoop or spoon
- Baking sheets lined with parchment
- Microwave-safe bowls
- Spoon or piping bag for drizzling
- Wire cooling rack
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Don’t skip the parchment—these can stick.
In a large bowl (or stand mixer), beat together the peanut butter, softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Add the egg and vanilla. Beat until well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix or your cookies will be tough.
The dough should be thick and slightly sticky. If it’s too sticky to handle, refrigerate for 15-20 minutes.
Scoop dough using a cookie scoop or tablespoon—aim for about 2 tablespoons of dough per cookie. These are substantial cookies.
Roll into balls and place on prepared baking sheets about 2 inches apart. They spread a bit, so give them room.
Use a fork to make that classic crisscross pattern on top. Press gently—you want them slightly flattened but still thick. Dip the fork in flour or sugar if it’s sticking.
Optional: If you want a flatter cookie for more topping surface area, press them down a bit more with the bottom of a glass.
Bake for 10-12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. They’ll firm up as they cool.
DO NOT OVERBAKE. Peanut butter cookies can go from perfect to dry in two minutes. Pull them out when they still look soft in the middle.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping.
While cookies cool, unwrap your caramels. This is tedious but worth it. Put on a podcast or something.
Place unwrapped caramels in a microwave-safe bowl with the heavy cream.
Microwave in 30-second intervals, stirring between each, until smooth and melted. Usually takes 1-2 minutes total.
Stir until completely smooth. The mixture should be thick but pourable. If it’s too thick, add a splash more cream.
Let it cool for 2-3 minutes so it’s not so hot it slides off the cookies, but still pourable.
Once cookies are completely cool (this is important—warm cookies will make the caramel too runny), spoon about 1-2 teaspoons of melted caramel onto the center of each cookie.
Use the back of the spoon to spread it slightly, but leave some of the cookie edges showing. You don’t need to cover the whole surface.
Immediately sprinkle chopped peanuts over the caramel while it’s still sticky. Press them in gently so they stick.
Work quickly—caramel sets as it cools. If it gets too thick while you’re working, microwave for 10-15 seconds to loosen it up.
Let the caramel set for about 10-15 minutes before adding chocolate. It doesn’t need to be completely hard, just not liquid.
Combine chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until smooth and melted. Don’t overheat or the chocolate will seize.
Let it cool for 2-3 minutes so it’s slightly thickened but still drizzle-able.
Transfer melted chocolate to a piping bag, zip-top bag with the corner cut off, or just use a spoon.
Drizzle chocolate over the cookies in whatever pattern makes you happy. Zigzags look professional. Random drizzles look artisan. Both are correct.
If using sea salt flakes, sprinkle them over the chocolate drizzle immediately before it sets.
Let the chocolate set at room temperature for about 30 minutes, or pop them in the fridge for 10 minutes to speed things up.
Arrange on a serving platter and prepare for compliments.
Take a photo for Instagram because these are absolutely photogenic.
Serve with cold milk or hot coffee.
Watch them disappear.
Lie when people ask how long they took because they look way more complicated than they actually are.
Notes
These are basically a complete dessert experience on their own, but here are some ideas:
- Serve with vanilla ice cream for a cookie sundae situation
- Package individually in clear bags for gifts that look store-bought
- Arrange on a tiered stand with other cookies for variety
- Serve alongside coffee or espresso for a dessert board
- Crumble one over a milkshake for the ultimate indulgence
- Pair with salted caramel hot chocolate for maximum decadence
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
Nutrition
- Calories: ~220 kcal
- Sugar: ~16g
- Sodium: ~150mg
- Fat: ~12g
- Carbohydrates: ~26g
- Protein: ~5g