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.


Supreme Things.

It’s Monday.

That can only mean one thing…cookies.

I know your probably sick & tired of my “happy go lucky i made you some outrageous, yummy, dessert” attitude, but seriously…would you rather be staring at your computer screen checking loads of emails?


You want to stare at some delicious, ooey, gooey, cookies.

Here’s a leetle beety story for y’all.

There once was a man addicted to cookies.

His name was “my dad.”


He’s soooo addicted to cookies, but not just any cookies, Chewy Pecan Supreme cookies from the Great American Cookie Co.


I have taken many mall trips just to accompany my dad to the food court for the buy 5 get 1 free cookie special at the Great Am. Cookie Co.


If you have one near you…go now…order those cookies and thank me for it.

They are the best.

But to save us some trips…

oh, and to make a paleo/vegan version I got down to business.


Ginormous cookies


chock full of pecans, coconut, chocolate chips


and stuffed w/ an “almond butter” caramel.


Chewy center


crispy edges


damn good cookie.






aren’t you glad it’s Monday?


Mhhhhhm. 🙂





Chewy Pecan Supremes
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Chewy in the middle, crispy on the edges, these cookies are stuffed w/ crunchy pecans, shredded coconut, and dark chocolate chips. Plus, they have an ooey gooey almond butter "caramel" center that give the cookie that intense chewiness 🙂 Gluten-free, paleo, & vegan!
  • For the cookies:
  • 1.5 c. almond flour
  • ½ T. coconut flour
  • 1 t. salt
  • ½ t. baking soda
  • ¼ t. baking powder
  • ¼ c. melted coconut oil
  • 2 T. coconut sugar
  • ¼ c. + 1 t. coconut nectar
  • 1 T. pure vanilla extract
  • 1 flax egg (1 T. flaxseed meal + 3 T. water, mix and let sit for 5 minutes)
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped, raw, unsalted pecans
  • ½ c. dark chocolate chips (or vegan chocolate chips)
  • coarse sea salt, for sprinkling on the top
  • For the "caramel":
  • 1 T. unsalted, raw, almond butter
  • 1 t. coconut nectar
  • 1 t. pure maple syrup
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, baking soda, and baking powder.
  3. Stir in the coconut oil, coconut sugar, coconut nectar, vanilla, and flax egg until smooth.
  4. Fold in the coconut, pecans, and chocolate chips.
  5. Let the batter sit for about 10 minutes in order to thicken up.
  6. In a small mixing bowl, combine the ingredients for the caramel, mixing until smooth.
  7. Drop the cookie dough by heaping tablespoons onto the prepared baking sheet.
  8. Place ¼ t. of caramel on top of each cookie and cover the top with an additional scoop of cookie dough.
  9. Sprinkle the tops of each cookie liberally with sea salt.
  10. Bake the cookies for 12-15 minutes or until the edges are slightly browned.
  11. Let the cookies cool completely before serving.