Caramel Stuffed Peanut Butter Cookies
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](/sites/default/files/2024-02/2_1.png)
Butter
Caster sugar
Peanut butter
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?
Let us know by reviewing it below
![Print Logo](/themes/custom/wunderman_base/dist/assets/carnation_print_logo.png)
Caramel Stuffed Peanut Butter Cookies
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Prep: 10 mins
COOK: 12 MINS
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Quite Easy
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SERVES: 16
![Caramel Stuffed Peanut Butter Cookies](https://www.carnation.co.uk/sites/default/files/2024-02/2.png)
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Ingredients
Butter
225gCaster sugar
225g150gPeanut butter
6 tbspSelf-raising flour
350gCarnation Caramel (for stuffing)
80g -
Method
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.