Caramel Stuffed Peanut Butter Cookies
These super soft and Chewy Caramel Stuffed Peanut Butter Cookies are loaded with intense peanut butter flavor and have a gooey caramel surprise inside!
Servings: 24 cookies
Ingredients
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 1 egg
- 2 teaspoon vanilla extract
- ¾ cup creamy peanut butter
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 12-14 soft caramels
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper, set aside.
- Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
- Roll 1" rounded tablespoons of dough and with your index finger, press a little well into the center and stuff it with half of a caramel candy. Cover the candy with the dough and re-shape into a all and place them 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then transfer to a wire rack to finish cooling.
Notes
Storage instructions: These Caramel Stuffed Peanut Butter Cookies will stay soft and fresh for up to 6 days stored in an airtight container at room temperature.
Freezing instructions: Freeze baked cookies in a resealable, freezer safe container for up to 3 months. Thaw at room temperature. Freeze cookie dough in individual rolled balls or whole for up to 3 months. Thaw in refrigerator overnight.