Caramel Stuffed Peanut Butter Cookies
Caramel Stuffed Peanut Butter Cookies

Caramel Stuffed Peanut Butter Cookies

Time
Prep: 10 mins
COOK: 12 MINS
Difficulty
Quite Easy
serves
Serves: 16

Normally we'd be baking these cookies at 180°C... but we've found that a hotter oven works better to keep the cookie from spreading too much.

Well just when you thought we couldn’t top our incredible cookies… we filled them with caramel! 

Caramel Stuffed Peanut Butter Cookies
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Butter

225g

Caster sugar

225g

Peanut butter

6 tbsp

Self-raising flour

350g

Carnation Caramel (for stuffing)

80g

Step 1 of 5

Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6.

Step 2 of 5

In a large bowl, cream the butter and sugar, until pale and then stir in 150g Carnation Caramel and peanut butter, mix well. Sift in the flour and then work into a soft dough with your hands.

Step 3 of 5

Chill the dough for 15 minutes.

Step 4 of 5

Roll the dough into 16 balls then press your thumb into the centre of each ball to make a deep dip. Put half a teaspoon of caramel into each hole and seal up completely. 

If you like you can beat a small pinch of sea salt into the caramel before you fill the cookies to temper the sweetness.

Step 5 of 5

Place onto parchment lined baking trays, spacing well apart and bake for about 10-12 minutes or until golden brown at the edges, but still a little soft.  Leave to cool slightly on the tray before transferring to a cooling rack.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Caramel Stuffed Peanut Butter Cookies is rated 4.3 out of 5 by 8.
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Rated 5 out of 5 by from Recipe worked perfectly This recipe worked perfectly. When I came to assemble each of the ingredients I found that I didn't have any crunchy peanut butter, (other reviewers suggested crunchy would be better) but I did have some Snickers crunchy peanut butter with chocolate , I used that instead, it worked a treat, everyone who has tried one loves them(they all want the recipe)
Date published: 2021-07-03
Rated 5 out of 5 by from Easy to make & taste delicious! This is a great recipe! Each time I've made these cookies they have been very well received. You can taste the peanut butter clearly and the caramel just adds that little extra bit of sweetness. I normally manage to make around 20-25 large cookies as opposed to the 16 the recipe states. Once cooked they tend to stay a little gooey and don't get stale quickly. If you're looking for a good cookie recipe and like peanut butter this is definitely the best choice!
Date published: 2021-05-29
Rated 5 out of 5 by from Caramel stuffed peanut butter cookies These cookies are absolutely delicious the recipe is easy to follow and the cookies are very moorish the grand children love them
Date published: 2021-05-28
Rated 5 out of 5 by from Caramel cookies I made these last night very easy and delicious to eat
Date published: 2021-05-28
Rated 4 out of 5 by from Easy to follow Sometimes difficult to seal caramel into biscuit. But other very good
Date published: 2021-04-09
Rated 4 out of 5 by from Difficult to cover after putting in the caramel Would use crunchy peanut butter next time Found it difficult to close the caramel filled hole but turned out ok and bigger than expected
Date published: 2021-03-18
Rated 4 out of 5 by from Spot on! I was worried about the oven temp after reading the review - but it actually worked out great... I've tried another filled cookie that has a higher oven temp so i figured it was ok. Lovely gooey caramel filling and really simple to make - family loved them!
Date published: 2021-03-11
Rated 2 out of 5 by from Beware - Recipe Contains Errors Made with smooth peanut butter as all I had in cupboard but would be better with crunchy for texture. Fan oven temp should be 180c not 220 as stated in receipt. Also ingredients state 150g caramel but when you look at method it talks about condensed milk? I made the cookies with caramel as wanted to use tin up and they turned out fine. Definitely edible but a bit on the sweet side, probably wouldn’t make again!
Date published: 2021-03-04
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