Peanut Butter Chocolate Caramel Cookies
These Peanut Butter Chocolate Caramel Cookies are a dream come true for anyone who loves rich, sweet, and indulgent treats. With a hearty base of oats, creamy peanut butter, and smooth caramel, each cookie is topped with a decadent chocolate drizzle and a pinch of sea salt for that perfect balance of flavors.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 50 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups old-fashioned oats
1 cup creamy or chunky peanut butter
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
- 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 dissolves, remove from heat and mix in the peanut butter and vanilla extract until smooth. Gradually add the oats, stirring until they are evenly coated. The mixture should be sticky and hold together when pressed.
- 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.
- 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.
- 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 it over the cookies in sweeping lines.
- 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.
- Once set, enjoy these delightful treats! If desired, sprinkle with a pinch of sea salt to enhance the flavors.
Notes
If you don’t have caramel sauce, try using dulce de leche or chocolate ganache as alternatives.
For a vegan version, use dairy-free butter, milk, and a plant-based caramel sauce.
Store leftover cookies in an airtight container in the refrigerator for up to a week, or freeze them for up to 3 months.
For extra chocolate flavor, add mini chocolate chips to the oat mixture before shaping the cookies.
If the cookies are too sticky, chill them for longer until they reach the desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
