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Salted Caramel Peanut Butter Chocolate Cookies

These cookies combine the rich, nutty flavor of peanut butter with melty chocolate chips and gooey salted caramel pockets. The process involves creaming butter and sugars, mixing in eggs and vanilla, then folding in dry ingredients, peanut butter, chocolate, and caramel before baking until golden edges form. The final cookies are chewy with crispy edges, featuring delightful caramel pockets and a balance of sweet and salty flavors in each bite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup salted caramel sauce preferably high-quality
  • 3/4 cup creamy peanut butter

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

  1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until the mixture is light, fluffy, and slightly pale, about 2-3 minutes. The sound should be a gentle whir, and the mixture should look airy.
  2. Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to beat for another 30 seconds until fully incorporated. The mixture should be smooth and slightly glossy.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will start to come together and look slightly thick and shaggy.
  4. Fold in the peanut butter and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough. The dough should be thick, sticky, and chewy in texture.
  5. Gently swirl in the salted caramel sauce, folding just enough to create streaks and pockets without fully mixing it in. Be careful not to overmix, as this keeps the caramel in gooey pockets inside the cookies.
  6. Using a cookie scoop or tablespoon, portion out the dough onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart. Slightly flatten each cookie with the back of a spoon if desired.
  7. Optional: press a few extra chocolate chips or a small drizzle of caramel on top of each cookie for added visual appeal and flavor.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers look just set. The smell of baking chocolate and caramel will fill your kitchen.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This helps them set and makes transferring easier without breaking.
  10. Transfer the cookies to a wire rack and cool completely. As they cool, the caramel pockets will set into a gooey, sticky center, and the edges will stay crispy.
  11. Once cooled, enjoy these chewy, crunchy, and gooey cookies with a glass of milk or your favorite warm beverage. Store leftovers in an airtight container for several days to maintain freshness.

Notes

For extra gooey pockets, slightly underbake by a minute or two. To keep cookies soft, store in an airtight container at room temperature. Reheat briefly in the microwave for an indulgent warm treat.