Caramel Stuffed Peanut Butter Cookies

I have one week left until I go back to school.

This holiday break has been crazy…family, food, fun, relaxation, etc.

I have really caught up on eating sugary things and watching my favorite real housewives seasons on Hulu.

It reminds me why I have absolutely no tolerance or time for drama.

Life is way too short.

Back to that sugar situation…cookies have been involved.

Peanut Butter ones.

A couple of month’s ago I was sent a gluten-free goodie package with these lovely (no pun intended) caramels from the Lovely Caramel Co.

Seriously. These things are amazing…soft, chewy, and oh, gluten-free!

Win, win, win, win, win.

So, I thought why not smash bang some caramel up into a chocolate chip peanut butter cookie.


Ummmmmm…we can’t go wrong.


This is a serious cookie.


For reaaaalz.


Crispy edges,


chocolatey chips,


with a chewy, caramel center.


This is pretty serious business, y’all.


I think we can all sleep well tonight.


Let’s toast to sugary sweets


with peanut butter, chocolate, and caramel


in the new year. 🙂



Caramel Stuffed Peanut Butter Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Peanut butter cookies stuffed w/ chocolate chips and a gooey, caramel center. Gluten-free, refined sugar-free, flour-less.
  • 1 c. crunchy peanut butter (you can also use creamy, no big deal 🙂 )
  • 1 c. coconut sugar
  • 1 large egg
  • 1 T. coconut flour, optional
  • ½ c. dark chocolate chips
  • 12 chewy caramel candies (I used Lovely brand, which is vegan, gluten-free, non-GMO)
  1. Preheat the oven to 350 degrees F. Line a large baking sheet w/ parchment paper.
  2. In a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  3. Stir in the coconut flour.
  4. Fold in the chocolate chips.
  5. Use a small cookie scoop to distribute the cookie dough onto the prepared baking sheet.
  6. Place 1 caramel on top of the cookie dough and gently press down.
  7. Use the small cookie scoop to top the caramel with another ball of cookie dough.
  8. Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms are golden brown.
Using coconut flour is optional. I use it to prevent the cookies from spreading out too much, giving them a firmer shape.


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