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These no-bake peanut butter chocolate caramel cookies are my answer whenever I want something sweet and decadent but do not want to turn on the oven. The combination of hearty oats, creamy peanut butter, gooey caramel, and a glossy chocolate topping means every bite delivers so much texture and flavor. In less than an hour, you have dessert ready with almost zero fuss.
I made these for a family picnic last summer and was amazed how quickly they disappeared. Every single person wanted the recipe and kept sneaking extra cookies into their bags for the drive home.
Ingredients
- Old fashioned oats: provide chewy texture and help the cookies hold together choose thick rolled oats for best results
- Creamy or chunky peanut butter: brings nutty richness make sure to use a good quality jar with only peanuts and minimal oil
- Unsalted butter: adds flavor and helps bind the base choose good butter for richer taste
- Brown sugar: gives a deep caramel taste look for soft and fresh brown sugar so it melts evenly
- Whole milk: adds creaminess and helps melt everything together choose full fat for each layer to taste its best
- Pure vanilla extract: builds complexity use real vanilla for best aroma
- Caramel sauce: brings sweet gooeyness either store bought or homemade thick sauce works best
- Chocolate chips: provide a shiny drizzle use quality chocolate for smooth melting
- Sea salt: can be sprinkled for balance flaky sea salt is ideal and brings out all the flavors
Step-by-Step Instructions
- CREATE THE COOKIE BASE:
- In a medium saucepan over medium heat combine butter brown sugar and milk Stir gently until butter melts and the mixture starts to bubble slightly Once sugar fully dissolves remove from heat and add peanut butter and vanilla extract Stir thoroughly until the mixture is smooth and even Gradually add oats in small handfuls stirring constantly until every oat is coated The result should feel sticky and hold its shape easily
- SHAPE THE COOKIES:
- Scoop out tablespoon portions of the oat mixture and drop onto a parchment lined tray Gently flatten each mound into a circle using the back of a spoon Press the center down to create a small well for caramel
- ADD THE CARAMEL LAYER:
- Spoon about one teaspoon of caramel sauce into the indentation of every cookie Make sure to fill each well generously so you get that gooey caramel bite after chilling
- DRIZZLE THE CHOCOLATE:
- Melt your chocolate chips in the microwave using short bursts and stirring between Heat until fully smooth Transfer to a piping bag or use the tip of a spoon to swirl chocolate in lines over each cookie
- LET THEM SET:
- Place the tray of cookies in the refrigerator for at least thirty minutes Allowing them to chill makes the caramel set and the cookies become firm and wonderfully chewy
These cookies are the most requested dessert at our summer gatherings I especially love how the caramel turns chewy after chilling turning an everyday oat base into something special
Storage Tips
Store cookies in a single layer in an airtight container in the refrigerator They last for up to one week cold The caramel stays gooey and the chocolate keeps its shine If you need to stack them place a sheet of parchment between layers so they do not stick together
Ingredient Substitutions
You can switch the peanut butter for almond or cashew butter if needed For a dairy free swap use coconut oil instead of butter and nondairy milk in the base You can even use vegan caramel and chocolate so everyone can enjoy
Serving Suggestions
Serve at room temperature for a gooier center or straight from the fridge for a firmer bite These cookies are awesome paired with iced coffee for an afternoon pick me up or as a fun dessert topping crumbled over ice cream
FAQs about Recipes
- → Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats offer a firmer bite and better texture, but quick oats may work if needed. The final texture will be softer and less chewy.
- → What kind of peanut butter works best?
Both creamy and chunky peanut butter blend well in these cookies, though creamy makes for a smoother base.
- → How should these cookies be stored?
Store them in an airtight container in the refrigerator for up to a week to keep the caramel firm and flavors fresh.
- → Can I make the caramel sauce from scratch?
Yes, homemade caramel sauce adds wonderful flavor, but store-bought works perfectly for convenience.
- → Is the sea salt topping necessary?
Sea salt is optional, but a pinch enhances the sweetness and highlights the chocolate drizzle if desired.
- → Can these cookies be frozen?
Yes, they freeze well. Layer with parchment and freeze in an airtight container for up to two months.