Peanut Butter Chocolate Caramel Cookies Recipe

Introduction

Peanut Butter Chocolate Caramel Cookies are a delicious combination of chewy oats, rich peanut butter, gooey caramel, and smooth chocolate. These no-bake treats are perfect for satisfying your sweet tooth with minimal effort and maximum flavor.

Ingredients

• 2 cups old-fashioned oats
• 1 cup peanut butter (creamy or chunky)
• 4 tablespoons unsalted butter
• ½ cup brown sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup chocolate chips (melted)
• Sea salt (optional, for garnish)

Instructions

1. Step 1: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Stir gently until the butter melts and the mixture begins to bubble slightly. Once the sugar has dissolved, remove from heat and mix in the peanut butter and vanilla extract until smooth. Gradually add the oats, stirring until they are evenly coated and the mixture is sticky enough to hold together when pressed.
2. Step 2: 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.
3. Step 3: Spoon about a teaspoon of caramel sauce into the indentation of each cookie. Apply the caramel generously as it will firm up when cooled.
4. Step 4: Melt the chocolate chips in the microwave using 20-second bursts, stirring after each interval until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle it over the cookies in sweeping lines.
5. Step 5: Refrigerate the cookies for at least 30 minutes to allow them to set. This chilling helps the caramel firm up and improves the overall texture.

Tips & Variations

• For extra crunch, use chunky peanut butter instead of creamy.
• If you prefer a less sweet option, reduce the brown sugar slightly or use dark chocolate chips for drizzling.
• Add a sprinkle of sea salt on top of the chocolate for a delicious sweet-salty contrast.
• Try homemade caramel sauce for a more personalized flavor.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months; thaw in the refrigerator before serving. To enjoy, let them sit at room temperature for a few minutes or warm slightly to soften the caramel and chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

While quick oats can be used in a pinch, old-fashioned oats provide better texture and hold together more effectively in this recipe.

Is it necessary to refrigerate the cookies?

Yes, refrigerating helps the caramel and chocolate set properly and improves the cookie’s texture. Without chilling, the cookies may be too soft and sticky.

Peanut Butter Chocolate Caramel Cookies Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Delight in these no-bake Peanut Butter Chocolate Caramel Cookies, a scrumptious treat combining creamy peanut butter, chewy oats, luscious caramel, and rich chocolate. Perfect for a quick, indulgent snack or dessert, these cookies require no oven and come together with simple stovetop preparation and chilling.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups old-fashioned oats
• 1 cup peanut butter (creamy or chunky)
• 4 tablespoons unsalted butter
• ½ cup brown sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract

Toppings

• 1 cup caramel sauce (store-bought or homemade)
• 1 cup chocolate chips, melted
• Sea salt (optional, for garnish)

Instructions

1. Create the Cookie Base: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Stir gently until the butter melts completely and the mixture begins to bubble slightly. Once the sugar has dissolved, remove the pan from heat. Stir in the peanut butter and vanilla extract until the mixture is smooth and well combined. Gradually add the oats, stirring continuously until the oats are evenly coated and the mixture becomes sticky enough to hold together when pressed.
2. Shape the Cookies: Using a tablespoon or a small cookie scoop, drop portions of the oat mixture onto a parchment-lined tray. Flatten each portion slightly with the back of a spoon into a round shape. Make a small indentation in the center of each cookie to hold the caramel layer later.
3. Add the Caramel Layer: Spoon about one teaspoon of caramel sauce into the center indentation of each cookie. Make sure the caramel is generously applied as it will firm up slightly once cooled, creating a gooey center.
4. Drizzle the Chocolate: Melt the chocolate chips in the microwave in 20-second increments, stirring after each burst until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle over the cookies in elegant sweeping lines, adding extra flavor and visual appeal.
5. Let Them Set: Place the cookies in the refrigerator for at least 30 minutes to allow them to chill and firm up. This setting time helps the caramel layer to solidify slightly and enhances the overall texture of the cookies, making them easy to handle and delicious to eat.

Notes

• Use creamy or chunky peanut butter depending on your texture preference.
• For a richer taste, use homemade caramel sauce or a high-quality store-bought version.
• Optional sea salt sprinkled on top balances the sweetness with a slight salty crunch.
• Store the cookies in an airtight container in the refrigerator for up to one week.
• Ensure the oats are old-fashioned for the best chewy texture; instant oats may result in a mushier cookie.

Keywords: no bake cookies, peanut butter cookies, caramel cookies, chocolate drizzle, oat cookies, easy dessert