Hi there! If you are looking for a Caramello stuffed peanut butter cookie recipe that will knock your socks off, you are in the right spot!
This is one of my most requested cookie recipes, and for good reason.
These cookies are a spin off of this peanut butter cookie recipe, which is pretty darn good all by itself.
But this combination below takes it to a whole new level.
The soft and rich sweet peanut butter cookie has a crisp sugary crust that is folded around a melted Caramello candy.
These cookies are then drizzled with a homemade chocolate buttercream that makes them nearly irresistible.
I’ll save you from any more chit chat and hit you with the recipe card directly below.
However, to make sure yours turn out to perfection, take a peek at the recipe run down just below it.
Caramello Peanut Butter Cookies Recipe
- 1/2 C Salted Butter
- 1/2 C Smooth Peanut Butter
- 1/2 C Packed Brown Sugar
- 1/2 C Granulated Sugar
- 1 Egg
- 2 Tbs Milk
- 1 tsp Pure Vanilla Extract
- 1 3/4 C Flour
- 1 tsp Soda
- 1/2 tsp Salt
- 1/4 C Sugar (For Rolling Cookie Dough Balls)
- 24 Caramello Chocolate Candies, (or Snickers)
- 2 C Powdered Sugar
- 1/2 C Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 4 Tbs Melted Butter
- 4-6 Tbs Milk
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Preheat oven to 375 degrees and lightly grease two large baking sheets.
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In a large mixing bowl, cream together butter, peanut butter, sugars, vanilla, milk and egg until well combined.
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Whisk flour, baking soda and salt in a small bowl and gently combine with wet ingredients until evenly incorporated.
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Using a large cookie scoop, hand roll cookie dough into 1-2" balls. Firmly press one Caramello candy into the center of the dough ball, and gently fold excess dough back over the top of the candy to conceal it.
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Gently work to roll dough balls back into a circular shape and roll in a small bowl of sugar until evenly coated. Place evenly on a baking sheet and bake for 10-12 minutes until cookies are just set.
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While cookies are baking, whisk chocolate frosting ingredients together: powdered sugar, cocoa powder, vanilla, milk, and butter. Work towards smooth consistency just slightly runny for drizzling. Add milk as needed.
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When cookies have slightly cooled, drizzle with chocolate frosting and allow 10-15 minutes for it to set.
Caramello Peanut Butter Cookies Recipe Run Down
These cookies begin like any delicious homemade recipe, by creaming the wet ingredients together.
As a rule of thumb I always use real room temperature salted butter, pure vanilla extract, and extra large eggs.
Spend at least a few minutes mixing this really well into a whipped and frothy like texture.
When that has combined, you’ll whisk dry ingredients together in a separate small bowl.
Gently combine wet and dry ingredients and make sure the flour is well incorporated without overmixing.
The dough should be soft and malleable.
No chilling required for this easy cookie recipe!
Simply grab your favorite cookie scoop and start portioning cookie balls.
I like to use a medium or large cookie scoop, as each dough ball will need to be large enough to envelope a Caramello (or Snickers) candy.
Lightly hand roll each scoop of dough into a ball shape and set aside.
Next, unwrap and prep Caramello candies to be pressed inside of each dough ball.
It’s probably a good idea to eat one or two as well, you know…for quality control purposes. 😉
You can also use snickers candies, and to be honest, my family argues about which one is better.
Firmly press each Caramello in the center of the peanut butter dough ball.
Gently fold excess dough over the top of the candy to conceal it.
Gently roll the dough in your hands to reshape into ball form and seal any cracks in the dough.
Roll candy stuffed dough balls in granulated sugar and place on lightly greased baking sheet.
These go into a preheated over at 375 degrees for 8-10 minutes.
Cookies will be lightly golden and just set when they are done baking.
It’s ok if a little caramel leaks out the side.
And good luck not eating this directly off the pan when transferring cookies to a cooling rack.
I’ve heard it’s really good.
While cookies are cooling, whisk together chocolate frosting ingredients (powdered sugar, cocoa powder, vanilla, butter, and milk).
You want a frosting consistency that is slightly runny, for drizzling.
When cookies have cooled, drizzle with chocolate icing.
Placing icing in a ziplock bag, with a small cut corner opening works really well for this!
Get one as quickly as you can, they won’t last long!
You can store extra cookies in the fridge for up to a week, and freezer in a well sealed bag for up to 6 months.
Happy Caramello Cookie Baking
I hope you love these viral Caramello cookies as much as we do!
For even more recipe ideas and inspiration head here.
Cheers for now.
<3 Ang
