Introduction

These Peanut Butter Chocolate Caramel Cookies combine chewy oats with rich peanut butter, gooey caramel, and smooth chocolate. They’re a delightful treat that’s easy to make and perfect for satisfying any sweet craving.

A close-up view of a round granola bar with visible oat pieces forming the bottom mixed layer, topped with a thick, glossy caramel layer in the middle. The top is drizzled with dark chocolate in thin, wavy lines that extend across the bar and onto the white marbled textured surface beneath it. One granola bar in the background is slightly out of focus, showcasing similar textures and toppings. A few loose oats are scattered around the bars, adding a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned oats
1 cup peanut butter, creamy or chunky
4 tablespoons unsalted butter
½ cup brown sugar
¼ cup whole milk
1 teaspoon vanilla extract
1 cup caramel sauce, store-bought or homemade
1 cup chocolate chips, melted
Sea salt (optional, for garnish)

Instructions

Step 1: In a medium saucepan over medium heat, combine butter, brown sugar, and milk. Stir gently until the butter melts and the mixture starts to bubble slightly. Once the sugar dissolves, remove from heat and stir in peanut butter and vanilla extract until smooth. Gradually add oats, stirring until evenly coated. The mixture should be sticky and hold together when pressed.
Step 2: Using a tablespoon or small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion slightly into a circular shape with the back of a spoon. Create a small indentation in the center of each cookie to hold the caramel.
Step 3: Spoon about a teaspoon of caramel sauce into the indentation of each cookie, ensuring it is generously filled as the caramel will firm up when cooled.
Step 4: Melt chocolate chips in the microwave in 20-second bursts, stirring after each interval until smooth. Transfer melted chocolate to a piping bag or use a spoon to drizzle it over the cookies in sweeping lines.
Step 5: Refrigerate the cookies for at least 30 minutes to allow them to firm up before serving.

Tips & Variations

For a nuttier texture, use chunky peanut butter instead of creamy.
You can substitute caramel sauce with dulce de leche for a richer flavor.
Add a pinch of sea salt on top of the cookies before chilling to balance the sweetness.
Use dark chocolate chips for a deeper chocolate flavor.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature or reheat briefly in the microwave for a softer texture.

How to Serve

A close-up of a round oat bar with three visible layers: the bottom layer is a dense, crumbly brown oat base; the middle layer is a shiny, smooth caramel glaze covering the oats in a thick layer; the top layer has thin, dark brown chocolate drizzle in wavy lines crossing over the caramel. The bar has a bite taken out of it, showing the thick caramel inside. The oat bar sits on light brown parchment paper with some oat flakes scattered around. In the background, another oat bar with a similar chocolate drizzle is slightly out of focus. The surface beneath the parchment paper is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy or chunky?

Natural peanut butter can be used, but it may alter the texture slightly due to its thinner consistency. You might need to adjust the amount of oats to achieve a sticky mixture.

Can I make the caramel sauce at home?

Yes, homemade caramel sauce works wonderfully and allows you to control the sweetness. Simply cook sugar and butter until golden, then stir in cream and salt as desired.

Peanut Butter Chocolate Caramel Cookies Recipe

Print Recipe

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These Peanut Butter Chocolate Caramel Cookies combine chewy oats, creamy peanut butter, rich caramel, and silky melted chocolate for a decadent treat. Easy no-bake cookies come together quickly on the stovetop and set in the fridge, making them perfect for an indulgent snack or dessert.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 12–15 cookies 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Base Ingredients

2 cups old-fashioned oats
1 cup peanut butter (creamy or chunky)
4 tablespoons unsalted butter
½ cup brown sugar
¼ cup whole milk
1 teaspoon vanilla extract

Toppings

1 cup caramel sauce (store-bought or homemade)
1 cup chocolate chips, melted
Sea salt (optional, for garnish)

Instructions

Create the Cookie Base: In a medium saucepan over medium heat, combine butter, brown sugar, and milk. Stir gently until the butter melts and the mixture bubbles slightly. Once the sugar dissolves, remove from heat and stir in peanut butter and vanilla extract until smooth. Gradually mix in old-fashioned oats, stirring until fully coated and the mixture is sticky enough to hold together when pressed.
Shape the Cookies: Using a tablespoon or small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion slightly with the back of a spoon into a circular shape. Make a small indentation in the center of each cookie to hold the caramel topping.
Add the Caramel Layer: Spoon approximately one teaspoon of caramel sauce into the indentation of each cookie, ensuring a generous amount so it firms up nicely after chilling.
Drizzle the Chocolate: Melt chocolate chips in the microwave in 20-second bursts, stirring thoroughly after each until smooth. Transfer the melted chocolate to a piping bag or use a spoon to drizzle over the cookies in sweeping lines for an elegant finish.
Let Them Set: Refrigerate the cookies for at least 30 minutes to allow the base and toppings to firm up properly before serving.