Chocolate Peanut Butter Cookies with Gooey Caramel

Some cookies are good. These are memorable. Chocolate Peanut Butter Cookies with Gooey Caramel hit that sweet spot where rich chocolate, nutty peanut butter, and molten caramel all meet in one bite. What I love most about this recipe is how layered it feels without being complicated. Each element shows up clearly—the chocolate cookie base is bold, the peanut butter brings depth, and the caramel adds that soft, stretchy surprise that makes people pause mid-bite.

These cookies are indulgent, yes, but they’re also balanced. The slight bitterness of cocoa, the saltiness from peanut butter, and the sweetness of caramel work together instead of competing. This is the kind of cookie I make when I want reactions, not just compliments.

Ingredients

Chocolate Peanut Butter Cookie Dough

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Gooey Caramel Center

• 18–20 soft caramel candies (unwrapped)
• 1–2 teaspoons heavy cream (optional, for extra softness)

Optional Toppings

• Flaky sea salt
• Mini chocolate chips
• Chopped peanuts

Instructions / Method

Step 1: Prepare the Caramel

• Cut each caramel candy in half
• If caramels feel firm, warm them briefly with a teaspoon of cream until pliable
• Set aside

This step makes stuffing the cookies much easier later.

Step 2: Cream the Base

In a large bowl, beat together:

• Butter
• Peanut butter
• Brown sugar
• Granulated sugar

Mix until light, smooth, and fluffy. This creates a chewy texture instead of a dense one.

Step 3: Add Wet Ingredients

Beat in:

• Egg
• Vanilla extract

Scrape down the sides to ensure everything is fully incorporated.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Cocoa powder
• Baking soda
• Salt

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Chill the Dough

• Cover the dough and refrigerate for 30–45 minutes

This prevents spreading and keeps the caramel from leaking too much during baking.

Step 6: Stuff the Cookies

• Scoop about 2 tablespoons of dough
• Flatten slightly in your palm
• Place a caramel piece in the center
• Wrap dough around the caramel, sealing completely

Repeat with remaining dough.

Step 7: Bake

• Preheat oven to 350°F (175°C)
• Line baking sheets with parchment paper
• Place cookies 2–3 inches apart

Bake for 10–12 minutes until:

• Edges are set
• Centers look slightly soft

Step 8: Finish and Cool

• Sprinkle lightly with flaky sea salt while warm
• Let cookies cool on the baking sheet for 5 minutes
• Transfer to a wire rack

@imperial_sugar

Preparation & Baking Time

• Prep Time: 20 minutes
• Chill Time: 30–45 minutes
• Bake Time: 10–12 minutes
• Total Time: About 1¼ hours
• Servings: 18–20 cookies

Texture & Flavor Breakdown

These cookies deliver:

• Soft, fudgy chocolate centers
• Creamy peanut butter richness
• Warm, gooey caramel cores
• Slightly crisp edges

The caramel stays molten for about 20 minutes after baking and firms up into a chewy center as the cookies cool.

Tips for Perfect Gooey Caramel Cookies

• Use soft caramels, not hard candy
• Seal dough completely around the caramel
• Chill the dough to control spread
• Don’t overbake—centers should look underdone
• Sprinkle salt while cookies are still warm

Serving Suggestions

These cookies shine when served:

• Slightly warm for maximum gooeyness
• With a glass of cold milk
• Alongside coffee or espresso

They’re perfect for:

• Holiday cookie trays
• Bake sales
• Dessert platters
• Gifting (with parchment between layers)

Storage & Make-Ahead Tips

Room Temperature:

• Store in an airtight container for up to 3 days

Refrigerator:

• Keeps well for up to 5 days
• Warm briefly before serving

Freezer:

• Freeze baked cookies for up to 2 months
• Freeze unbaked stuffed dough balls for easy future baking

Variations to Try

Peanut Butter Cup Version

• Replace caramel with mini peanut butter cups

Dark Chocolate Caramel Cookies

• Use dark cocoa powder and dark chocolate chunks

Pretzel Crunch Cookies

• Add chopped pretzels to the dough for texture

Gluten-Free Option

• Use a 1:1 gluten-free flour blend

Extra Salty Version

• Add salt both inside the dough and on top

Common Mistakes to Avoid

• Overfilling with caramel
• Skipping chill time
• Baking too long
• Using natural peanut butter (too oily)
• Not sealing the dough fully

FAQs

Does the caramel leak out?

A little is normal, but proper sealing minimizes it.

Can I make these ahead of time?

Yes, the dough or baked cookies both store well.

Are these very sweet?

They’re rich, but cocoa and salt balance the sweetness.

Can I use crunchy peanut butter?

Yes, but expect a more textured cookie.

Can I double the recipe?

Absolutely—this recipe scales easily.

Do these travel well?

Yes, once cooled completely.

A Cookie That Delivers on Every Layer

Chocolate Peanut Butter Cookies with Gooey Caramel are the kind of treat people remember long after the plate is empty. They’re rich without being overwhelming, indulgent without being messy, and familiar while still feeling special. If you’re looking for a cookie that feels bakery-worthy but is completely achievable at home, this one earns its spot at the top of the list.