Peanut Butter Caramel Cookies

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Peanut Butter Caramel Cookies are a fun twist on traditional PB cookies! Made with Caramel Kisses, they are easy and amazingly delicious!

Peanut Butter Caramel Cookies

Well, my friends, have I got a fabulous cookie for you! Peanut Butter Caramel Cookies. Talk about a serious winner! Peanut butter, chocolate, and caramel all wrapped up into a chewy and amazingly delicious cookie. What’s not to LOVE?

Seriously addicting.

Chocolate and peanut butter is a tried and true classic at my house. The combination never fails! But when I saw some Hershey’s Caramel Kisses out on display with all that darn candy, I knew I had to get a bag! The results are irresistible.

Main Ingredients Needed

Gather up your cookie-making ingredients plus a few extra specialties to make these incredible Peanut Butter Caramel Cookies!

• Butter – for flavor, moisture and structure! Be sure to use softened butter not melted.
• Peanut Butter – use a processed brand like Jif or Skippy. I used creamy but feel free to use chunky if you like that added crunch.
• Granulated + Brown Sugar – both are used to sweeten.
• Vanilla – for flavor.
• Eggs – for structure and texture.
• Salt – to enhance and balance flavors.
• Baking Soda – this helps the cookies rise and stay chewy.
• Flour – this fills out the cookies.
• Hershey’s Caramel Kisses – these are basically Hershey Kisses filled with a soft sweet caramel. They also might be seasonal to the fall and winter months. If you can’t find them use chocolate chips and caramel bits instead.

How to Make Peanut Butter Caramel Cookies

For full details on how to make these Peanut Butter Caramel Cookies, see the recipe card down below 🙂

1. Preheat + Prep. Preheat oven to 350 degrees. Line a baking sheet with a Silpat or spray with nonstick cooking spray. Set aside.
2. Make the Dough. In a large bowl, whip butter, peanut butter, sugar, and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses.
3. Scoop + Bake. Scoop by the teaspoon full onto the prepared baking sheet. Bake 8-9 minutes or until the edges are barely golden and the middle looks like it’s not quite done. You may have the urge to keep them in longer–don’t! Unless you want crunchier cookies in which case you should then leave them in a minute or two longer… but I like mine chewy so I pull them out sooner.
4. Cool. Cool on baking sheet 5 minutes before transferring to cooling rack. Store in airtight containers.

Note: If you want to make the crosshatch pattern like you’d see on regular peanut butter cookies, be my guest. I tried on some of them but didn’t want to squish the caramel out everywhere. And, speaking of caramel, try to have most of your Hershey kisses closer to the top than the bottom because they will ooze on your baking sheet and become crunchy. If you don’t mind the crunch then this is no big deal. I, however, despise the crunch. So, do what your little heart desires!

More PB Cookies to Try!

• Peanut Butter Blossoms
• Peanut Butter Chocolate Chip Bars
• Peanut Butter Thumbprint Cookies
• Peanut Butter Toffee Cookies
• Peanut Butter and Jelly Bars
• Reese’s Pieces Cookies

Seriously people, look for an excuse to make these cookies, you won’t be sorry.

The printable recipe card is down below, pin/save/print/bookmark this page!

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Peanut Butter Caramel Cookies

Peanut Butter Caramel Cookies are a fun twist on traditional PB cookies! Made with Caramel Kisses, they are easy and amazingly delicious!

servings 36 cookies

Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

Ingredients

• ▢ 1/2 cup butter softened
• ▢ 3/4 cup creamy peanut butter
• ▢ 3/4 cup granulated sugar
• ▢ 3/4 cup packed brown sugar
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 2 eggs
• ▢ 1/8 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 2 cups all purpose flour
• ▢ 1 1/3 cups Hershey’s Caramel Kisses chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with a Silpat or spray with nonstick cooking spray. Set aside.
• In a large bowl, whip butter, peanut butter, sugar, and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses.
• Scoop by the teaspoon full onto the prepared baking sheet.*

  Bake 8-9 minutes or until the edges are barely golden and the middle looks like it’s not quite done.**
• Cool on baking sheet 5 minutes before transferring to cooling rack. Store in airtight containers.

Notes

*If you want to make the crosshatch pattern like you’d see on regular peanut butter cookies, be my guest. I tried on some of them but didn’t want to squish the caramel out everywhere. And, speaking of caramel, try to have most of your Hershey kisses closer to the top than the bottom because they will ooze on your baking sheet and become crunchy. If you don’t mind the crunch then this is no big deal. I, however, despise the crunch. So, do what your little heart desires!

**You may have the urge to keep them in longer–don’t! Unless you want crunchier cookies in which case you should then leave them in a minute or two longer… but I like mine chewy so I pull them out sooner.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 98mg | Potassium: 52mg | Fiber: 1g | Sugar: 14g | Vitamin A: 92IU | Calcium: 26mg | Iron: 1mg

Course: Cookies, Dessert

Cuisine: American

Keyword: peanut butter caramel cookies