why make this recipe
Peanut Butter Chocolate Caramel Cookies are a delightful treat that brings together the best flavors of sweet and salty. They are perfect for cookies lovers and anyone with a sweet tooth. The combination of creamy peanut butter, gooey caramel, and rich chocolate will make your taste buds dance. These cookies are also easy to make and are a great snack for kids and adults alike.
how to make Peanut Butter Chocolate Caramel Cookies
Ingredients:
- Oats: 2 cups old-fashioned oats
- Peanut Butter: 1 cup, creamy or chunky
- Butter: 4 tablespoons, unsalted
- Brown Sugar: ½ cup
- Milk: ¼ cup, whole milk
- Vanilla Extract: 1 teaspoon
- Caramel Sauce: 1 cup, store-bought or homemade
- Chocolate Chips: 1 cup, melted
- Sea Salt: Optional, for garnish
Directions:
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CREATE THE COOKIE BASE: In a medium saucepan over medium heat, combine butter, brown sugar, and milk. Stir gently until the butter melts and the mixture begins to bubble slightly. Once the sugar dissolves, remove from heat and mix in peanut butter and vanilla extract until smooth. Gradually add oats, stirring until they are evenly coated. The mixture should be sticky and hold together when pressed.
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SHAPE THE COOKIES: Using a tablespoon or small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion slightly into a circular shape with the back of a spoon. Create a small indentation in the center of each cookie to hold the caramel.
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ADD THE CARAMEL LAYER: Spoon about a teaspoon of caramel sauce into the indentation of each cookie. Ensure the caramel is generously applied, as it will firm up slightly when cooled.
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DRIZZLE THE CHOCOLATE: Melt chocolate chips in the microwave in 20-second bursts, stirring after each interval until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle it over the cookies in sweeping lines.
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LET THEM SET: Refrigerate the cookies for at least 30 minutes to allow them to firm up. This chilling time helps the caramel set and enhances the overall texture.
how to serve Peanut Butter Chocolate Caramel Cookies
These cookies are best enjoyed fresh and slightly chilled. You can serve them as a dessert after dinner, with a glass of milk, or as a sweet snack anytime you need a pick-me-up. They are great for parties, school lunches, or just as a treat while watching your favorite show.
how to store Peanut Butter Chocolate Caramel Cookies
Store the cookies in an airtight container at room temperature for about a week. If you want them to last longer, you can keep them in the refrigerator for up to two weeks. Just be sure to separate layers with parchment paper to prevent sticking.
tips to make Peanut Butter Chocolate Caramel Cookies
- Use a good quality peanut butter for the best flavor.
- If you want a richer taste, consider using dark chocolate chips instead of milk chocolate.
- Adjust the amount of caramel in the cookies based on your taste preference; if you love caramel, feel free to add more!
- Make sure to let the cookies cool completely before storing, as warmth can cause them to soften.
variation
You can try adding chopped nuts like walnuts or pecans to the cookie mixture for added texture. Alternatively, you can mix in some shredded coconut for a tropical twist.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter will give your cookies extra texture and a delightful crunch.
2. How can I make these cookies gluten-free?
You can use gluten-free oats instead of regular oats to make this recipe gluten-free.
3. Is it okay to freeze these cookies?
Yes, you can freeze the cookies! Just make sure they are in a freezer-safe container or wrapped well to prevent freezer burn. They can last for up to three months.
Peanut Butter Chocolate Caramel Cookies
Ingredients
Method
- In a medium saucepan over medium heat, combine butter, brown sugar, and milk. Stir gently until the butter melts and the mixture begins to bubble slightly.
- Once the sugar dissolves, remove from heat and mix in peanut butter and vanilla extract until smooth.
- Gradually add oats, stirring until they are evenly coated. The mixture should be sticky and hold together when pressed.
- Using a tablespoon or small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion slightly into a circular shape with the back of a spoon.
- Create a small indentation in the center of each cookie to hold the caramel.
- Spoon about a teaspoon of caramel sauce into the indentation of each cookie. Ensure the caramel is generously applied, as it will firm up slightly when cooled.
- Melt chocolate chips in the microwave in 20-second bursts, stirring after each interval until smooth.
- Transfer the melted chocolate to a piping bag or use a spoon to drizzle it over the cookies in sweeping lines.
- Refrigerate the cookies for at least 30 minutes to allow them to firm up. This chilling time helps the caramel set and enhances the overall texture.