These Caramel Chocolate Chip Cookies with Peanut Butter are soft chewy peanut butter cookies studded with chocolate chips and filled with caramel.
These are a real crowd-pleaser and one of my favorite cookies to bring to cookie exchanges. They are soft and chewy in the middle with surprise gooey centers of caramel and crispy edges.
This is probably the most delicious cookie recipe on this blog! A close second is these Salted Pecan Chocolate Chip Cookies.
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Why You Will Love This Recipe
- These Caramel Peanut Butter Cookies combine three of the best ingredients peanut butter, chocolate, and a gooey caramel center.
- These chewy cookies are the perfect combination of sweet and salty and are so easy to make.
- Like most chocolate chip cookies these amazing cookies freeze well. Mix up a batch and freeze them so that you can enjoy a freshly baked cookie or two anytime.
Chewy cookies are my favorite type of cookie. If they are yours too you will want to try these Fresh Mint Chocolate Chip Cookies, Nutella Brownie Cookies, Sourdough Discard Peanut Butter Cookies, Bacon Bourbon Chocolate Chip Cookies, Condensed Milk Chocolate Chip Cookies, these Sourdough Chocolate Chip Cookies, or these Sourdough Snickerdoodles.
Why Are These Cookies Nicknamed Sumbitch Cookies?
It is from the TV show "How I Met Your Mother." Which is where I got the inspiration to bake these cookies.
In the final season episode, The Locket (S9E1), Tracy Mosby (Cristin Milioti), Ted's future wife, calms an agitated Lily Aldrin (Alyson Hannigan) by offering her a cookie when they meet on the train to Farhampton. Both women, unknown to each other, dubbed the cookies “sumbitches” because the combination of peanut butter, chocolate chips, and caramel was so good.
Recipe Ingredients
You will need the following ingredients to make these tangy Caramel Chocolate Chip Cookies with Peanut Butter.
Bread Flour: Bread Flour has a higher protein content which results in a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter you will need to reduce the salt in the recipe to ¼ teaspoon. There is about ¼ teaspoon of salt per stick of salted butter.
Creamy Peanut Butter: Smooth peanut butter replaces some of the butter in these cookies to add its nutty salty flavor. Stick with brands like Jif or Skippy. I don't suggest using natural peanut butter (the kind you have to stir back together when it separates.)
Brown and White Sugar: This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Egg + Egg Yolk: Eggs should be at room temperature. The additional egg yolk adds extra richness and fat which results in a softer cookie.
Mini Semi-Sweet Chocolate Chips: You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
Caramels: My favorite caramels for stuffing into cookies are Werther’s Original Soft Caramels. They have just the right texture and melt beautifully. I recommend cutting each caramel in half to prevent molten caramel from erupting while the cookies bake.
Substitutions and Variations
Caramels: You could also use other brands of soft caramels, Rollo candies, or any other caramel-filled candy bar like Snickers or Milky Way.
Flaky Sea Salt: If you are a fan of salty-sweet combos try sprinkling the tops of the cookies with flaky salt before you bake them.
Heath Toffee Pieces: Change the flavor of the cookies by substitution Heath Toffee Pieces for the chocolate chips.
Step by Step Directions
Step 1: In a medium bowl whisk together the flour, salt, and baking soda. Set the flour mixture aside.
Step 2: In the bowl of a stand mixer, cream butter, peanut butter, and sugars together with the paddle attachment on medium speed until smooth.
Step 3: Lower the mixer speed to stir and add in the egg, egg yolk, and vanilla. Mix until thoroughly combined, about 30 seconds.
Step 4: Stir the dry ingredients into the wet ingredients until just combined.
Tip: To avoid creating tough cookies be careful to not overmix the dough once you add the flour.
Step 5: Fold in the chocolate chips with a rubber spatula.
Step 6: Wrap the dough in wax paper and chill dough in the refrigerator for at least 2-3 hours.
Tip: The chill time allows the butter in the dough to firm up and allows the flour to fully hydrate. Which prevents the cookies from spreading too much.
Step 7: While the dough is chilling unwrap the caramels and cut them in half. My favorite caramels for these cookies are Werther’s Original Soft Caramels.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 8: Remove the dough from the refrigerator and roll the dough into balls, about 2 tablespoons of dough each.
Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside.
Tip: Sometimes the caramel leaks out of the cookies while they bake. Lining the cookie sheet with parchment paper will make clean up easier. If your parchment paper wants to roll back up lightly crumple it into a ball and them smooth it back out.
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Step 9: Place the cookie dough balls on the prepared baking sheet leaving at least 2 inches in between each cookie.
Step 10: Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool for at least 10 minutes before transferring them to a wire cooling rack to cool completely.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Tip: Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completly. Check out my cookie shaping video on Instagram if you have questions.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter.
Storing: Baked cookies can be stored in an airtight container at room temperature for two to three weeks.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Amaretto Chocolate Chip Cookie dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
Peanut butter can create a pretty stiff dough. Flattening the cookie dough balls before placing them in the oven will help them to spread as they bake.
I typically chill cookie dough for at least 2-3 hours before baking cookies. To see if the dough has chilled long enough, poke the dough with your finger. It should feel fairly stiff.
Typically cookies that have been baked for too long harden as they cool. After you remove cookies from the oven the moisture in the cookies continues to evaporate as they cool. If too much of that moisture evaporates from the cookie by overbaking them they well harden.
Expert Tips
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
- You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
- Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- Alternatively, cut the block of cookie dough into even pieces with a knife.
- My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
- Line the cookie sheet with parchment paper. Sometimes the caramel leaks out of the cookies. Parchment paper will make removing the cookies from the pan easier.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
More Yummy Cookie Recipes
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📖 Recipe
Caramel Chocolate Chip Cookies with Peanut Butter
Ingredients
- 2 ¼ cups bread flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter room-temperature
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 12 unwrapped caramels
Instructions
- In a medium bowl whisk together the 2 ¼ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
- In the bowl of your stand mixer, cream together the 8 tablespoons unsalted butter, ½ cup creamy peanut butter, ¾ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to stir and add in the 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the 1 cup mini semi-sweet chocolate chips with a spatula.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- While the dough is chilling, unwrap the twelve caramels and cut each one in half.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove the dough from the refrigerator and roll the dough into balls, about 2 tablespoons of dough each.
- Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
- Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
- You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
- Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- Line the cookie sheet with parchment paper. Sometimes the caramel leaks out of the cookies. Parchment paper will make removing the cookies from the pan easier.
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