These big Peanut Butter Chocolate Chip Caramel Filled Cookies are soft and chewy peanut butter oatmeal cookies studded with chocolate chips, surrounding a chocolate covered caramel!
And since I’ve spent the past few weeks trying to figure out all of the things that make me happy and how I can incorporate them into my new everyday life, food seemed like a good place to start. Not that food ever makes me unhappy (is that possible?).
Many of those recipes also include chocolate. What can I say – they’re a darn good pairing, and I’m not one to mess too much with perfection. If you’re not a chocolate peanut butter fan, get outta here. Just kidding! But this probably isn’t the recipe for you.
And because I was feeling ultra decadent, these got a hit of caramel too! Hershey’s sent me a couple bags of their new chocolate covered caramels to try, and I lovingly wrapped them in cookie dough because…why not? The resulting gooey caramel center of these cookies takes them to the next level and gives a little surprise treat when you bite into one of these big peanut butter cookies!
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter
- 1 large egg
- ¾ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 14 chocolate covered caramels (I used Hershey’s caramels)
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.
- Combine the oats, flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and beat until just combined.
- Fold in mini chocolate chips. Chill cookie dough, covered, at least 1 hour and up to 1 week.
- Preheat oven to 350°F. Using a large cookie scoop, take about 2 tablespoons of dough. Press the dough flat and put a caramel in the center. Wrap the dough around the candy. Arrange about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in middle of oven for 13 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Hungry for more? Check out some of my similar recipes!
Cinnamon Raisin Peanut Butter Oatmeal Cookies Oatmeal M&M Peanut Butter Skillet Cookie Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches Salted Peanut Butterscotch Oatmeal Cookies Nutella Stuffed Oatmeal Hazelnut Chocolate Chip Cookies Soft Peanut Butter M&M Cookies