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Chocolate Caramel Stuffed Peanut Butter Cookies are so good you aren’t going to be able to keep your hands off of them! A velvety peanut butter cookie dough is stuffed with a caramel filled chocolate, rolled in sugar and baked until perfectly fluffy. Each bite is loaded full of peanut butter, chocolate, caramel bliss!

What Type of Peanut Butter to Use

When it comes to these cookies, you want pure decadence. The best way to get that? Creamy peanut butter!

It’s so velvety smooth, loaded with flavor and helps make the cookies melt in your mouth.

If you are a crunchy peanut butter fan, you could give it a try. Keep in mind, it will add more crunch and not as smooth of a texture.

How to Stuff the Cookies

Making a stuffed cookie may seem like a daunting task, but it’s so simple! It made me wonder why I don’t do this more often!

First, scoop your cookie dough using a medium-sized cookie scoop into cookie dough balls.

Second, gently push a caramel stuffed chocolate (such as these Dove chocolates) into the center of the cookie dough ball.

Third, gently pinch the edges together to close the chocolate inside the cookie dough ball. Quickly roll the cookie dough ball in between your hands to form a perfect ball.

Then, roll the prepared cookie dough ball into sugar and refrigerate until ready to bake. 

Tips for Making these Cookies

  1. Have fun! I loved the almost mindless task of stuffing each cookie dough ball and rolling it in sugar. How fun would it be to do these with some Christmas music jamming in the background?!
  2. Refrigerate the prepared cookie dough balls for at least 30 minutes (and up to 24 hours in advance). This helps the cookies to bake properly and not let the chocoalte caramel melt out the sides.
  3. Use a large fork or the bottom of a decorative glass to gently press the cookie dough balls down halfway through the baking process. Otherwise, they won’t flatten much. My Grandma always uses the bottom of a decorative glass that she’s dipped in sugar to get almost a stained-glass imprint on the cookies. If you have one, try it on a couple! Otherwise you can always do a criss-cross with a fork.

These cookies are loved so much that John specifically said: “I’m going to devour every single one of those cookies tonight and you can’t have any.” Haha! That’s when you know you have a good cookie on your hands!

Looking for a classic peanut butter cookie recipe? Look here!

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Chocolate Caramel Stuffed Peanut Butter Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies 1x

Description

Chocolate Caramel Stuffed Peanut Butter Cookies are so good you aren’t going to be able to keep your hands off of them! A velvety peanut butter cookie dough is stuffed with a caramel filled chocolate, rolled in sugar and baked until perfectly fluffy. Each bite is loaded full of peanut butter, chocolate, caramel bliss!


Ingredients

Scale
  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup sugar, plus 1/4 cup for coating
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 24 caramel-stuffed chocolates, such as Dove (about 1 package)

Instructions

  1. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy, about a couple minutes. Mix in the egg until combined. Then, mix in the peanut butter and vanilla until smooth.
  2. Add in the flour, baking soda and salt and mix until a cookie dough forms. Use a medium-sized cookie scoop to scoop the dough into balls. Gently press a chocolate caramel into the center of the cookie dough ball, pinch the edges together to seal in the chocolate, then quickly roll the dough ball in between your hands to create a round cookie dough ball. Repeat until all the cookies are stuffed.
  3. Roll the prepared cookie dough balls into the remaining 1/4 cup sugar to coat each one evenly. Place on a plate and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350 degrees. Place the prepared cookie dough balls a couple inches apart on a baking sheet. Bake for about 6 minutes. Remove the cookies from the oven and use a fork to gently press the cookie dough balls down in a criss-cross fashion.
  5. Place the cookies back in the oven and bake for another 6-8 minutes, or until the cookies are slightly golden brown and the centers have set. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat until all the cookies have been baked.

Notes

  • Creamy peanut butter works best for this recipe.
  • Refrigerating the prepared cookie dough balls prior to baking helps the chocolate caramels to not melt out the sides.
  • Pressing the cookie dough balls down with a fork halfway through the baking process helps the cookies to flatten a bit as they won’t much otherwise.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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