Chocolate Peanut Butter Gooey Caramel (Printable Version)
Soft chocolate peanut butter cookies with gooey caramel centers and a touch of sea salt.
# Ingredients:
→ Dough
01 -
1 cup creamy peanut butter
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon salt
08 -
1 cup semi-sweet chocolate chips
→ Filling and Topping
09 -
1/2 cup caramel sauce
10 -
Sea salt, for sprinkling (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine creamy peanut butter, granulated sugar, packed brown sugar, egg, vanilla extract, baking soda, and salt. Mix until the dough forms a smooth, cohesive consistency.
03 -
Gently fold in the semi-sweet chocolate chips to evenly distribute throughout the mixture.
04 -
Scoop level tablespoons of dough onto the prepared baking sheet, spacing at least 2 inches apart. Use your thumb or the back of a spoon to make a shallow indentation in the center of each portion.
05 -
Transfer the baking sheet to the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden and the centers remain soft.
06 -
Remove baking sheet from oven and immediately spoon a portion of caramel sauce into the center of each warm cookie.
07 -
Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Optionally, sprinkle with sea salt while still warm.
# Notes:
01 -
Ensure to slightly underbake cookies for best gooey caramel texture. Cookies can be stored in an airtight container in the refrigerator for up to 1 week, or frozen up to 3 months.