Peanut Butter Caramel Chocolate Chip Cookies With Sea Salt – Gluten Free, Grain Free

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:

Peanut Butter Cookie 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.

Unbaked peanut butter cookies

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.

gluten free peanut butter chocolate chip cookies

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.

gluten free peanut butter cookies

If you have any peanut butter caramel chocolate chip cookies left the next day, they’ll look like this:

gluten free peanut butter cookies

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:

Glulten-Free Peanut Butter Caramel Chocolate Chip Cookies
Print Recipe
Flaky sea salt enhances the rich taste of creamy peanut butter and sweet caramel in this gluten-free recipe for peanut butter caramel chocolate chip cookies.
Servings Prep Time
10 to 12 people 10 minutes
Cook Time Passive Time
7 to 8 minutes 1 to 2 hours
Servings Prep Time
10 to 12 people 10 minutes
Cook Time Passive Time
7 to 8 minutes 1 to 2 hours
Glulten-Free Peanut Butter Caramel Chocolate Chip Cookies
Print Recipe
Flaky sea salt enhances the rich taste of creamy peanut butter and sweet caramel in this gluten-free recipe for peanut butter caramel chocolate chip cookies.
Servings Prep Time
10 to 12 people 10 minutes
Cook Time Passive Time
7 to 8 minutes 1 to 2 hours
Servings Prep Time
10 to 12 people 10 minutes
Cook Time Passive Time
7 to 8 minutes 1 to 2 hours
Ingredients
Servings: people
Instructions
  1. Combine peanut butter, brown sugar, and beaten egg in a mixing bowl and stir well.
  2. Stir in baking soda and salt, then add in chocolate chips, mini chocolate chips, and caramel sauce.
  3. Refrigerate dough for at least 1 to 2 hours before baking cookies. This helps prevent spreading.
  4. Spoon refrigerated dough on an ungreased cookie sheet. Gently press a soft caramel into each mound of cookie dough.
  5. Bake at 350 degrees Fahrenheit for 7 to 8 minutes. Remove when cookies begin to brown, even if they don't look fully cooked, and sprinkle with sea salt. Cool for 10 to 15 minutes before serving.
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What’s your favorite cookie recipe? Do you love caramel as much as I do?

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