Peanut Butter Chocolate Caramel Cookies (Printable Version)
Gooey caramel and peanut butter cookies with oats, finished with chocolate drizzle for a quick, sweet treat.
# What You'll Need:
→ Cookie Base
01 -
2 cups old-fashioned rolled oats
02 -
1 cup peanut butter, creamy or chunky
03 -
4 tablespoons unsalted butter
04 -
1/2 cup brown sugar
05 -
60 millilitres whole milk
06 -
1 teaspoon vanilla extract
→ Toppings & Filling
07 -
1 cup caramel sauce, store-bought or homemade
08 -
1 cup chocolate chips, melted
09 -
Sea salt, for garnish (optional)
# Step-by-Step Guide:
01 -
In a medium saucepan over medium heat, combine unsalted butter, brown sugar, and whole milk. Stir gently until the butter melts and the mixture begins to bubble lightly. Continue stirring until the sugar has fully dissolved. Remove the pan from heat.
02 -
Stir peanut butter and vanilla extract into the warm mixture until smooth and creamy. Gradually fold in the oats, mixing until they are evenly coated and the mixture is cohesive and sticky.
03 -
Using a tablespoon or small cookie scoop, portion the oat mixture onto a tray lined with parchment paper. Gently flatten each mound into a disk and use the back of a spoon to make a shallow indentation in the center of each cookie.
04 -
Spoon approximately one teaspoon of caramel sauce into the center of each cookie, filling the indentation generously.
05 -
Gently melt chocolate chips in the microwave in 20-second bursts, stirring after each interval until smooth. Using a spoon or piping bag, drizzle the melted chocolate over the cookies in decorative lines.
06 -
Optionally, sprinkle a pinch of sea salt over the cookies. Refrigerate for at least 30 minutes to allow the cookies to firm up and the caramel to set.
# Additional Notes:
01 -
Old-fashioned oats provide a firmer texture than quick oats.
02 -
Adjust the amount of caramel and chocolate drizzle based on preference.
03 -
Finished cookies keep best in an airtight container in the refrigerator for up to one week.