Peanut Butter Chocolate Caramel Cookies (Print Version)
Chewy cookies with peanut butter, caramel center, and chocolate drizzle. Sweet, simple, and finished with oats.
# Ingredients:
→ Base Ingredients
01 -
2 cups old-fashioned oats
02 -
1 cup peanut butter, creamy or chunky
03 -
4 tablespoons unsalted butter
04 -
½ cup brown sugar
05 -
¼ cup whole milk
06 -
1 teaspoon vanilla extract
→ Topping and Filling
07 -
1 cup caramel sauce, store-bought or homemade
08 -
1 cup melted chocolate chips
09 -
Sea salt, optional, for garnish
# Steps:
01 -
In a medium saucepan over medium heat, combine butter, brown sugar, and milk. Stir gently until the butter melts and the mixture starts 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.
02 -
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.
03 -
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.
04 -
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 over the cookies in sweeping lines.
05 -
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.
# Helpful Notes:
01 -
Make sure the caramel layer is generous to achieve the gooey center effect when serving.