Tis the season for warm baked cookies! I've been baking a variety of tasty variations and this one is a favorite so far. I had a little doubt that the flavors would match up but I couldn't have been more wrong. Enter Caramel Stuffed Peanut Butter Cookies with just a handful of easy ingredients. No flour involved!

They taste good warm and cooled, I can't decide which is better. Double up the recipe and never have to choose. Wink.

CARAMEL STUFFED PEANUT BUTTER COOKIES RECIPE

The marriage of caramel and peanut butter pair so perfectly in these huge soft gooey cookies. These amazing cookies are made with a peanut butter base and no flour. They can easily be gluten-free as long as you ensure the brands you choose are. They honestly don't look like much, but just one bite and you will be totally IN the magic.

CARAMEL STUFFED PEANUT BUTTER COOKIES INGREDIENTS

There are just a handful of simple ingredients used to make these scrumptious soft cookies. I'm summing up the ingredients here, but be sure to print the official ingredient list at the bottom of this post.

• Creamy Peanut Butter
• Granulated Sugar
• Eggs
• Salt
• Peanut Butter Baking Chips
• Werther's Soft Caramels

Once you have sourced your ingredients, it's time to whip up a batch or ten.

HOW TO MAKE CARAMEL STUFFED PEANUT BUTTER COOKIES

These cookies are so easy to make in just a few simple steps. As your oven is preheating, combine peanut butter, sugar and eggs with a spatula by hand until fully blended. This will take about 30 seconds. Don't over mix. Once ingredients are combined and smooth, fold-in all of the peanut butter chips.

Use a ¼ cup measuring cup to measure out each cookie. Press the batter into your palm and place a single caramel in the center and roll the dough into a ball. Place each ball onto your lined baking sheet leaving room between each cookie. Do not press the ball down, leave them as is.

Repeat the process until the batter is gone. Then, bake for 12-14 minutes. This makes between 11-12 big cookies. Let them cool for at least 10 minutes before eating because the caramels are melted and piping hot.

CAN I USE ANOTHER KIND OF CARAMEL?

You can, but I would highly recommend using Werther's brand Soft Caramels for the best texture. They never get too hard when cooled which makes them perfect for this recipe.

CAN I USE CHUNKY PEANUT BUTTER?

You can, but I don't recommend it for the best outcome. Creamy is my favorite.

RECIPE FAQ

This recipe calls for very few ingredients, so it's really important that you don't go astray. There are no good swaps for any of the base ingredients (peanut butter, granulated sugar, eggs).

The only thing that can be swapped is peanut butter chips for any other baking chips such as chocolate or white chocolate. Be sure to use the same exact amount though.

Do not over mix the batter. The number one issue people have when making this is over-mixing. You only need to combine the ingredients for about 30 seconds before folding in the peanut butter chips. I recommend mixing by hand to ensure that your batter is only mixed until combined.

Do not refrigerate the batter. Make it and use it immediately to keep the texture. If you absolutely must refrigerate it for later, let the batter sit out for a few minutes before baking.

I don't recommend using any kind of sweetener aside from regular granulated sugar. I also recommend using creamy peanut butter with absolutely no exceptions. No almond or any other nut butters will have the exact outcome you want.

The batter is sticky, it's super helpful to wear food safe gloves to roll the dough if you have some on hand.

THE BEST PEANUT BUTTER COOKIES

Looking for more cookie variations that use a peanut butter base vs. flour?

Here are some more favorite recipes:

4 Ingredient Chocolate Chip Cookie Recipe

Peanut Butter S'mores Cookies

Peanut Butter Cup Cookies