The ultimate cookie of the season, on every holiday cookie platter and a simple recipe that everyone loves and a little caramel to go along with it. Caramel Peanut Butter Blossom Cookies are made with the softest peanut butter cookie, rolled in granulated sugar, a thumbprint of caramel sauce and a chocolate kiss!
The ultimate peanut butter cookie has to be packed with peanut butter flavor, soft and chewy. This peanut butter cookie recipe is just that and makes the most beautiful thick texture that keeps the shape and a thumbprint to fill with caramel a chocolate kiss.
Each peanut butter cookie is rolled in granulated sugar for a little extra crunch and it makes the cookies shimmer and are holiday ready!
- 3⁄4 cup butter, melted
- 1 cup brown sugar, packed 1⁄2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract 23⁄4 cups all-purpose flour 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- 2 cups chocolate chips
- PEANUT BUTTER CARAMEL
- 14 ounces soft caramels
- 1⁄3 cup heavy cream
- 1⁄2 cup creamy peanut butter 1⁄2 teaspoon vanilla extract
1- Preheat oven to 350 degrees. Line a 9×13 inch pan with aluminum
foil and spray with cooking spray.
2- In a large mixing bowl combine melted butter, brown sugar, and
sugar. Mix until incorporated. Add eggs and vanilla and mix.
3- Add flour, salt, and baking soda. Mix until the dough comes together. Fold in chocolate chips. Spread half of the dough into the bottom of your 9×13. Bake for 8-9 minutes.
PEANUT BUTTER CARAMEL
4- In a microwave safe bowl, add caramels and heavy cream. Cook for 30 seconds at a time stirring so that it doesn’t burn. Once melted, add in the peanut butter and vanilla and mix until smooth.
5- Drizzle the peanut butter caramel on top and spread evenly. Crumble remaining dough on top of the caramel.
6- Bake for an additional 18-20 minutes or until lightly brown. Remove from the oven and allow to completely cool before cutting.