Peanut Butter Caramel Cookies are a fun twist on traditional Peanut Butter Cookies! Made with Caramel Kisses, they are easy and amazingly delicious!
Peanut Butter Caramel Cookie Substitutions
- Peanut Butter – use a processed brand like Jif or Skippy. I used creamy but feel free to use chunky if you like that added crunch.
- Hershey’s Caramel Kisses – these are basically Hershey Kisses filled with soft sweet caramel. They also might be seasonal to the fall and winter months. If you can’t find them use chocolate chips and caramel bits instead.
- Crosshatch Pattern – If you want to make the crosshatch pattern like you’d see on regular peanut butter cookies, be my guest. I tried on some of them but didn’t want to squish the caramel out everywhere. And, speaking of caramel, try to have most of your Hershey kisses closer to the top than the bottom because they will ooze on your baking sheet and become crunchy. If you don’t mind the crunch then this is no big deal. I, however, despise the crunch. So, do what your little heart desires!
Variations
Now I love these cookies on their own but I’m not stopping you from creating your own versions! Here are some yummy variations to try:
- Sea Salt – sprinkle some sea salt on top to enjoy a salted caramel version
- Toffee Bits – for some crunchy sweetness.
- Crushed Pretzels – add some pretzels to make this a Take 5 candy bar cookie! Yum!
How To Make Peanut Butter Caramel Cookies
Making and baking these cookies is pretty straightforward and easy. For full recipe details, see the printable recipe card below.
Preheat + Prep
Preheat oven. Line a baking sheet with a Silpat or spray with nonstick cooking spray. Set aside.
Make the Dough
In a large bowl, whip butter, peanut butter, sugar, and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses.
Scoop + Bake
Scoop by the teaspoon full onto the prepared baking sheet. Bake until the edges are barely golden and the middle looks like it’s not quite done.
How do I know when to pull these from the oven?
You may have the urge to keep them in longer–don’t! Unless you want crunchier cookies in which case you should then leave them in a minute or two longer… I like mine chewy so I pull them out sooner.
Cool + Serve
Cool on the baking sheet before transferring to the cooling rack.
How to Store (or Freeze)
Store cooled cookies in airtight containers at room temperature for up to 5 days.
To freeze– place completely cooled cookies into a freezer-safe container or ziplock bag, removing as much air as possible. Cookies will stay fresh in the freezer for up to 3 months!
More Cookie Recipes to Try!
- Oatmeal Chocolate Chip Cookies
- No Bake Cookies
- Soft Baked Chocolate Chip Cookies
- S’mores Cookies
- Peanut Butter Blossoms
I hope you enjoy these peanut butter-y, chocolatey, and caramel-y cookies! Have a great day, friends! 🙂
Peanut Butter Caramel Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup peanut butter creamy
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/8 tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 1/3 cups Hershey’s Caramel Kisses chopped
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, using an electric hand mixer, whip butter, peanut butter, sugar, and brown sugar together until light and fluffy.
- Add vanilla extract and eggs and mix. Scrape sides and mix again.
- Add salt, baking soda, and flour and mix until combined.
- Stir in chopped Hershey’s caramel kisses*.
- Scoop by the teaspoon full onto the prepared baking sheet.
- Bake 8-9 minutes or until the edges are barely golden and the middle looks like it’s not quite done.**
- Cool on baking sheet 5 minutes before transferring to cooling rack. Store in airtight containers.
