Description
These Peanut Butter Caramel Cookies combine the rich, nutty flavor of peanut butter with sweet pockets of caramel, creating a perfectly chewy and delightfully sweet treat. Easy to make and ready in under 30 minutes, these cookies are a crowd-pleaser for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Sugars
- 1 cup brown sugar
- 1/2 cup granulated sugar
Extras
- 1 cup caramel bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature by the time your dough is ready.
- Mix Wet Ingredients with Sugars: In a large bowl, combine the peanut butter, brown sugar, granulated sugar, and softened butter. Mix thoroughly until the mixture is smooth and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the wet mixture, mixing well to incorporate fully for a uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overworking the dough.
- Fold in Caramel Bits: Gently fold the caramel bits into the dough, ensuring they are evenly dispersed without melting before baking.
- Form Cookies: Drop spoonfuls of the cookie dough onto an ungreased baking sheet, spacing them adequately to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened, not melted, for better dough consistency.
- For chewier cookies, slightly underbake them and allow to cool on the baking sheet.
- You can substitute caramel bits with chopped caramel candies if bits are unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, consider adding a pinch of cinnamon or a handful of chopped peanuts.
