Description
Caramel Peanut Butter Cookie Cups are bite-sized treats featuring soft, peanut butter cookie shells filled with gooey caramel and topped with a drizzle of chocolate or crushed peanuts. Perfect for parties, holidays, or satisfying your sweet tooth!
Ingredients
Units
Scale
Makes about 24 cookie cups
- For the cookie cups:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the filling:
- 24 soft caramel candies (e.g., Kraft or Werther’s)
- 2 tablespoons heavy cream
- Optional topping:
- Melted chocolate or chocolate chips
- Crushed peanuts
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or spray with nonstick cooking spray.
- Make the cookie dough:
- In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and bake the cookie cups:
- Roll the dough into 1-inch balls and place one in each mini muffin tin cavity.
- Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and immediately use the back of a spoon or a small measuring cup to create an indentation in the center of each cookie. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the caramel filling:
- In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 20-second intervals, stirring after each, until smooth and melted.
- Fill the cookie cups:
- Spoon or pipe the caramel filling into the center of each cookie cup.
- Optional toppings:
- Drizzle melted chocolate over the filled cookie cups or sprinkle with crushed peanuts for extra flavor and texture.
- Serve and enjoy:
- Allow the caramel to set for about 15 minutes before serving.
Notes
- Use crunchy peanut butter instead of creamy for added texture.
- For a salted caramel twist, sprinkle a pinch of flaky sea salt over the caramel filling before it sets.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.