I love love lovvvvvvvve peanut butter cookies, and I feel the same way about caramel. That’s how these gluten-free peanut butter caramel chocolate chip cookies were born. Whew, that’s a mouthful.
It’s important to use creamy peanut butter for these cookies. My family usually makes our own chunky peanut butter at Fresh Thyme, but that peanut butter doesn’t work well for this recipe. I’ve made this gluten-free cookie recipe a bunch of times, and my nastiest batch of cookies was the one I made with chunky peanut butter.
You can try subbing creamy almond butter for these peanut butter cookies. I buy a delightful caramel almond butter from MaraNatha, and that works okay for these cookies. Nothing compares to the creamy peanut butter I buy from Trader Joe’s specifically for this recipe, though.
Two out of my three kids say these are the best cookies I’ve ever made. The other one doesn’t really like cookies, even though he constantly begs me to buy/make them. Guess he likes staring at untouched food on his plate. I couldn’t tell ya.
Start by beating an egg with a fork. Set it aside.
Combine creamy peanut butter and brown sugar in a bowl, then add in baking soda, sea salt, chocolate chips, and caramel sauce. I use two different sizes of chocolate chips because I feel like the cookies taste better that way. Feel free to substitute chocolate chunks or use 1 cup of regular chocolate chips.
Look at this delicious dough:
Refrigerate the peanut butter cookie dough for a couple hours, longer if desired. Skip this step if you’re impatient and like runny dough that spreads out all over your cookie sheets.
Plop mounds of refrigerated dough onto an ungreased cookie sheet and top each one with a soft caramel.
Don’t double up on caramels. I did this during my first batch and learned a sticky, messy lesson about why using a ton of caramel isn’t always a good thing.
Remove your peanut butter caramel chocolate chip cookies from the oven and sprinkle with sea salt.
Let them cool for about 10 or 15 minutes. I’m just writing that for your safety since I shovel these bad boys into my mouth as soon as the last flake of sea salt falls from my shaker.
See that ooey, gooey caramel oozing out of the cookie on the right? My camera didn’t capture all of it, but hopefully the image conveys the importance of not using too much caramel on top of your cookies.
If you have any peanut butter caramel chocolate chip cookies left the next day, they’ll look like this:
Notice how the caramel hardened slightly? Still tastes amazing, though.
If you’ve made it this far without skipping straight to the recipe box for gluten-free caramel chocolate chip cookies, I admire your self control.
Here’s my printable, Pinnable recipe for gluten-free peanut butter chocolate chip cookies topped with chewy caramel candy: