Peanut Butter Chocolate Caramel Cookies Recipe

Introduction

These Peanut Butter Chocolate Caramel Cookies combine chewy oats, rich peanut butter, gooey caramel, and silky chocolate for an indulgent treat. They are no-bake, easy to make, and perfect for satisfying your sweet cravings.

Ingredients

• 2 cups old-fashioned oats
• 1 cup peanut butter, creamy or chunky
• 4 tablespoons unsalted butter
• ½ cup brown sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1 cup caramel sauce, store-bought or homemade
• 1 cup chocolate chips, melted
• Sea salt (optional, for garnish)

Instructions

1. Step 1: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Stir gently until the butter melts and the mixture starts to bubble slightly. When the sugar dissolves, remove from heat and mix in the peanut butter and vanilla extract until smooth. Gradually add the oats, stirring until they are evenly coated and the mixture is sticky enough to hold together when pressed.
2. Step 2: 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. Make a small indentation in the center of each cookie to hold the caramel.
3. Step 3: Spoon about a teaspoon of caramel sauce into the indentation of each cookie, applying it generously as it will firm up slightly when cooled.
4. Step 4: Melt the chocolate chips in the microwave using 20-second bursts, stirring after each until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle over the cookies in sweeping lines.
5. Step 5: Refrigerate the cookies for at least 30 minutes to allow them to firm up. This helps the caramel set and improves the overall texture.

Tips & Variations

• For extra crunch, use chunky peanut butter or add chopped nuts to the oat mixture.
• Try swapping caramel for dulce de leche for a different flavor twist.
• If you prefer, use dark chocolate chips for a richer taste or white chocolate for sweetness contrast.
• Sprinkle a pinch of sea salt over the chocolate drizzle to enhance the flavors.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes to soften slightly or reheat gently for a warm treat. They are not ideal for freezing due to the caramel layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy or chunky?

Yes, natural peanut butter can be used, but it may make the mixture a bit more oily or runny. You might need to add a little more oats to balance the texture.

Is it possible to make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based margarine, use a non-dairy milk like almond or oat milk, and ensure the caramel and chocolate chips are vegan-friendly.

Peanut Butter Chocolate Caramel Cookies Recipe

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★★★★★

4.7 from 112 reviews

These Peanut Butter Chocolate Caramel Cookies combine the hearty texture of oats with creamy peanut butter, rich caramel, and decadent chocolate. Perfectly sweetened and topped with a touch of sea salt, these no-bake cookies are quick to prepare and require chilling to set, delivering chewy, gooey, and irresistible treats in under an hour.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups old-fashioned oats
• 1 cup chocolate chips (for melting)

Wet Ingredients

• 1 cup peanut butter (creamy or chunky)
• 4 tablespoons unsalted butter
• ½ cup brown sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (store-bought or homemade)

Optional

• Sea salt for garnish

Instructions

1. Create the Cookie Base: In a medium saucepan over medium heat, combine the butter, brown sugar, and whole milk. Stir gently until the butter melts and the mixture begins to bubble slightly. Once the brown sugar has fully dissolved, remove the pan from heat and stir in the peanut butter and vanilla extract until the mixture is smooth and fully combined. Gradually add the oats, stirring to coat them evenly. The mixture should be sticky and capable of holding together when pressed.
2. Shape the Cookies: Using a tablespoon or a small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion gently into a circular shape using the back of a spoon. Create a small indentation in the center of each cookie to hold the caramel topping.
3. Add the Caramel Layer: Spoon about a teaspoon of caramel sauce into the indentation of each cookie. Be generous as the caramel will firm up slightly once cooled, ensuring a deliciously gooey center.
4. Drizzle the Chocolate: Melt the chocolate chips in the microwave by heating in 20-second bursts, stirring after each interval until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle the chocolate evenly over the cookies in sweeping, decorative lines.
5. Let Them Set: Place the cookies in the refrigerator and chill for at least 30 minutes. This step allows the caramel and chocolate to firm up, resulting in perfectly set cookies with a delightful texture. Optionally, sprinkle a pinch of sea salt on top before chilling to enhance the flavor contrast.

Notes

• Use either creamy or chunky peanut butter based on your texture preference.
• If you prefer a firmer caramel center, chill the cookies longer or use a thicker caramel sauce.
• These cookies do not require baking, making them a quick and easy treat.
• For added flavor, you can toast the oats lightly before mixing to enhance their nuttiness.
• Store cookies in an airtight container in the refrigerator to keep them fresh for up to 5 days.

Keywords: peanut butter cookies, no bake cookies, caramel cookies, chocolate drizzle cookies, easy dessert, oatmeal cookies