Peanut butter cookies tasted out of this world—especially when salted caramel was added. The nutty pairs just sit so well with sweet and salty from the drizzle, something one wouldn’t forget easily after a taste.
They’re so simple to do. In a few straightforward steps, you’ll have warm homemade cookies. While they are baking, they will fill your kitchen with an unbelievable smell. Soft and chewy cookies, well balanced by the gooey caramel topping, while textures play wonderfully together in this most indulgent of treats. Your family and friends will surely be amazed at how good these cookies are.
Sweet and Salty Perfection
Timeless though peanut butter cookies may be, they actually become literally irresistible when drizzled with salted caramel: rich, somewhat nutty butter flavors combined with just the perfect amount of sweet-salty notes from the caramel.
I use unsalted butter and sugar as the base of control for the sweetness and saltiness. The peanut butter just adds to this creamy texture that is oh-so intense. As these bake, the scent in my kitchen becomes aromatic. They are irresistible until cool.
The real magic comes in with my own warm caramel poured over. Silky caramel melts well into the tenderness of the cookies as they crumble. With each bite, it gives a mingling of flavors with their textures.
Why not try this recipe out and share what it yielded with us? Pin for later to have at your convenience.
Essential Ingredients for Peanut Butter Cookie Magic
Peanut Butter Cookies with Salted Caramel Drizzle Recipe
Course: Cake Ideas12-15
servings30
minutes40
minutes190
kcalIngredients
1 1/2 cups creamy peanut butter
12 ounces semi-sweet chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)
1/2 cup salted caramel sauce
Flaky sea salt (for sprinkling, optional)
Steps
- Prepare the Peanut Butter Layer: Line a baking sheet with parchment paper. Scoop about a tablespoon of peanut butter and roll it into a ball, then flatten it slightly to form a disk. Repeat with the remaining peanut butter, placing each disk on the baking sheet.
Tip: If the peanut butter is too sticky, you can chill it in the fridge for a few minutes to make it easier to handle. - Freeze the Peanut Butter Disks: Place the baking sheet in the freezer for about 15-20 minutes, or until the peanut butter disks are firm.
Tip: Freezing the peanut butter makes it easier to coat with chocolate later on. - Melt the Chocolate: While the peanut butter disks are freezing, melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
Tip: Be patient and stir frequently to avoid burning the chocolate. - Coat with Chocolate: Remove the peanut butter disks from the freezer. Using a fork, dip each disk into the melted chocolate, making sure it is fully coated. Let any excess chocolate drip off before placing the coated disks back on the parchment-lined baking sheet.
Tip: Work quickly, as the cold peanut butter will cause the chocolate to set fast. - Drizzle with Caramel: Once all the peanut butter disks are coated in chocolate, drizzle each one with the salted caramel sauce. Allow the caramel to slightly melt and settle on top.
Tip: If your caramel sauce is too thick to drizzle, warm it slightly in the microwave. - Chill to Set: Place the baking sheet back in the freezer for another 10-15 minutes, or until the chocolate and caramel are fully set.
Tip: Store the bites in the refrigerator to keep them firm and fresh.
Crafting the Salted Caramel Drizzle
In a pan, I heat sugar and water. It heats up so fast that I have to monitor it carefully. Just right, when it becomes amber in color, I remove it.
Then I stir in cream as the mixture starts to bubble. A pinch of salt, and up come those flavors. Whisk and return it to low heat, stirring until smooth. This should register 225°F for optimal consistency. Once it has cooled, I pour in vanilla and corn syrup to prevent crystallization.
The result is a silky, golden drizzle perfect for drizzling over cookies. Did you try making the caramel drizzle yourself? Share your experience or save this recipe.
Your feedback always keeps this recipe alive and inspires many more. Love to hear about your experience!
Storing and Serving Your Delectable Creations
Store peanut butter cookies with salted caramel drizzle in an airtight container, making sure to cool completely on a wire rack before separating layers with parchment paper.
For longer storage, refrigerate the cookies. They’ll stay delicious up to one week in. Bring them to room temperature before serving.
CAREFULLY put cookies on serving plate with spatula so as not to break or smear the fragile threads of the caramel icing. Oven-warm if desired. Revive stored cookies by heating them in a 300-degree oven for 5 minutes. It will regain their crispy edges and molten centers. The cookies taste best eaten within the first three days. I’d love to hear about your experience making these cookies! Did you try any variations? Share your thoughts or pin this recipe for later.
Variations and Customization Ideas
A delicious variation of peanut butter cookies with an added treat of chocolate chips. Dark chocolate chunks bring out a delicate balance with the sweetness. Try making it with almond or cashew nut butter.
Sandwich scoops of your favorite vanilla ice cream between two cookies for an ice cream sandwich. Freeze for cool treat. Add mashed banana to dough for extra natural sweetness and added moisture.
Peanut butter cookies turned into puff pastry turnover: dough wrapped, baked golden, drenched with caramel. Flaky and sticky, gooey dessert to wow your guests.
Share your adventures in making your peanut butter cookies! Your creative twists could inspire others. Pin this recipe for later and make some new variations.
Sharing Love: A Warm Conclusion
These peanut butter cookies with luxurious salted caramel drizzled over top are going to win taste buds across the country. Let’s get crazy big to celebrate with a batch of these treats!
Did you put a creative spin on the recipe? Let me know in the comments below. Maybe you stirred in some cinnamon, or used almond butter instead. Your suggestions may inspire someone else to another fabulous experiment.
Save this for your next bake. Pin it. Favorite. Or jot down in your little recipe book. A perfect set of cookies to gift — just so a smile may be shared, one delectable at a time.
Happy Baking, Folks!
FAQ
Can I use crunchy or smooth peanut butter?
This recipe works with both kinds of peanut butter, from the very creamy and smooth to its counterpart—a lot of fun for anyone who loves a little extra crunch.
How do you keep caramel from crystalizing?
Avoid overmixing the caramel drizzle, and be more detail-oriented about temperature. It’s highly recommended to use a heavy-bottom pan to get an even heating. Corn syrup prevents crystallization.
Can I bake these cookies ahead of time?
Yes, of course, these cookies are make-ahead. You store them in an airtight container at room temperature for one week and can also freeze them until later use.
Can I use a different type of nut butter?
You could, of course, make this with other nut butters: almond or cashew, for example-but then it’s a delicious variation. Note that using different nut butters slightly changes both the texture and the flavor.
How should I store the leftover caramel sauce?
Caramel sauce can be stored in the refrigerator in an airtight container for two weeks total. If cold, gently reheat over the stovetop or in the microwave until pourable, stirring often.
I found another recipe with the exact same image as the one in this post. Is this actually your picture for this cookie recipe? Or is it a stock photo you are using?
Thank you for bringing this to my attention, Lucretia! The image is indeed mine, so it seems like someone may have used it without permission. I appreciate you letting me know! 😊