Chocolate Peanut Butter Gooey Caramel

These chocolate peanut butter cookies filled with gooey caramel are the kind of treat that seems fancier than the easy effort they require. They are soft in the middle, have gooey caramel centers, and the chocolate peanut butter combo makes them a huge crowd pleaser at any party or on a quiet night at home.

My kids and I first baked these cookies on a stormy afternoon and the gooey caramel centers turned everyone into a chocolate peanut butter cookie superfan after one bite

Ingredients

• Creamy peanut butter: gives richness and chewy texture Choose a smooth unsweetened variety for best results
• Granulated sugar: adds sweetness and structure Make sure it is fresh for proper texture
• Brown sugar packed: brings a deeper caramel note opt for soft moist brown sugar
• Large egg: binds everything together Use one at room temperature for even mixing
• Vanilla extract: rounds out the flavors Pick the pure extract instead of imitation for the best taste
• Baking soda: provides just enough rise Make sure yours is fresh and lump free
• Salt: balances the sweetness Sea salt or kosher salt works best
• Semi sweet chocolate chips: ensure chocolate in every bite Use chocolate with a high percent of cocoa for a bolder taste
• Caramel sauce: creates that gooey center Use thick store bought caramel or make a homemade version for even more flavor
• Sea salt for sprinkling (optional): adds finishing flavor and crunch

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a large baking sheet with parchment paper which will keep the cookies from sticking and make cleanup easier

Mix the Cookie Dough — Combine Ingredients:

In a large mixing bowl combine the creamy peanut butter granulated sugar brown sugar egg vanilla extract baking soda and salt Use a sturdy spoon or spatula to mix until the dough is completely smooth with no streaks of dry ingredients

Mix the Cookie Dough — Add Chocolate Chips:

Gently fold in the semi sweet chocolate chips The dough will be thick but be sure the chips are evenly scattered throughout for chocolate in every bite

Form the Cookies — Scoop the Dough:

Use a tablespoon or cookie scoop to portion out equal balls of dough Place each ball onto the prepared baking sheet leaving a couple of inches of space between them so they can spread

Form the Cookies — Create a Well:

Press your thumb or the back of a spoon into the center of each dough mound making a shallow well in the middle This is where the caramel will sit

Bake the Cookies — Bake:

Slide the baking sheet into the hot oven Bake for ten to twelve minutes until the edges look lightly golden and set The centers may appear soft or slightly underbaked but that is what creates the chewy texture

Bake the Cookies — Add Caramel:

As soon as the cookies come out of the oven and are still warm gently spoon a little caramel sauce into the well on each cookie The warmth allows the caramel to gently settle and meld into the center

Cool and Serve — Cool:

Let the cookies sit on the baking sheet for about five minutes to set up before carefully moving them to a wire rack to cool completely If you want that lovely sweet salty finish now is the moment to lightly sprinkle a pinch of sea salt on top

My favorite part of these cookies is swirling the warm caramel into the chocolate chip filled centers and watching my family sneak them off the rack My youngest always claims the cookie with the most caramel as her own

Storage Tips

Once completely cooled these cookies will keep well in an airtight container on the counter for up to three days For longer storage pop them in the fridge where they stay fresh for up to a week You can freeze baked cookies in a single layer before piling them in a freezer safe bag and they hold up for three months Thaw at room temperature before serving and the gooey center will come right back

Ingredient Substitutions

For a nut free version try sunflower seed butter in place of peanut butter If you are out of brown sugar you can use all granulated sugar or try coconut sugar as a more natural sweetener Both dark and milk chocolate chips will work in place of semi sweet and a homemade caramel made with coconut milk turns these into a dairy free treat

Serving Suggestions

These cookies are delicious on their own but even better when warm with a scoop of vanilla ice cream If making for a party arrange them on a platter and sprinkle extra sea salt on top For a fun twist drizzle melted chocolate over cooled cookies

Cultural and Historical Context

The classic combination of chocolate and peanut butter has been beloved in American baking for generations Tucking gooey caramel into the mix bridges old fashioned and modern flavors reminding me of both bake sale table nostalgia and trendy dessert menus

Seasonal Adaptations

Try swirling pumpkin spice into the caramel for a fall vibe Stir in finely chopped pecans or walnuts during the holiday season for even more texture Use pastel colored caramel or sprinkles for spring celebrations

Success Stories

Friends have taken these cookies as gifts and always come back asking for the recipe Teachers at our bake sale said they were the first to disappear and my sister in law texted after her family brought home a batch that they were declared the best cookies ever

Freezer Meal Conversion

To make these cookies ahead for the freezer scoop your dough onto a baking sheet and press the wells as usual Pop the tray into the freezer until solid then transfer cookie dough balls to a bag When ready to bake just place the frozen dough on a baking sheet and add a minute or two to the baking time before filling with caramel

Enjoy baking and sharing these irresistible cookies—one bite and you will be hooked! There is a reason they disappear fast wherever you take them.

Recipe FAQs

→ Can I make these cookies nut-free?

Yes, you can use almond butter or sunflower seed butter in place of peanut butter for a nut-free option.

→ Is homemade caramel necessary?

No, store-bought caramel sauce works perfectly, but homemade caramel can add extra depth if preferred.

→ How do I store these cookies?

Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

→ Can I freeze the cookies?

Absolutely! Place in a single layer on a baking sheet to freeze, then move to a freezer-safe bag for up to 3 months.

→ What type of chocolate chips work best?

Semi-sweet, milk, or dark chocolate chips all taste great. Choose based on your preference for sweetness or richness.

→ Is there a way to make these less sweet?

Try substituting coconut sugar for the regular sugars and use dark chocolate or reduce the amount of caramel.