Caramel Stuffed Peanut Butter Cookies
Caramel Stuffed Peanut Butter Cookies

Caramel Stuffed Peanut Butter Cookies

Prep: 10 mins
Quite Easy
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
 Everyone who has tried one loves them (they all want the recipe)
The Fellman



Caster sugar


Peanut butter

6 tbsp

Self-raising flour


Carnation Caramel (for stuffing)


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?

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