Salted Caramel Peanut Butter Cookie Cups recipe are gooey caramel wrapped in a peanut butter cookie for the most peanut buttery of desserts.

Salted Caramel Peanut Butter Cookie Cups Recipe

I have died and gone to dessert heaven!  Lately, I’ve seemed to have an obsession with mini versions of foods and desserts.  They are so easy to serve to a group of people and it never kills anyone to eat just one and also won’t put them into a sugar coma like a huge piece of cake would.  Not that I don’t like the occasional huge piece of cake!

It also seems that I can’t steer away from the salty & sweet combination in these last few months. But then again, why should I?  The pairing is really euphoric.  I’ve made many cookie cups in the past, (M&M Nutella Cookie Cups,  Peanut Butter Cup CookiesPeanut Butter Cup Brownie Bites),  but this recipe is probably one of the best that I have tried because the cookie part is so incredibly soft!  They stayed soft for a couple of days after I made them.  This is a dessert you are definitely going to want to make….especially since it is a salted caramel dessert AND also has peanut butter in it!  That’s a “win, win situation” in my book.

Salted Caramel Peanut Butter Cookie Cups Recipe

Salted Caramel Peanut Butter Cookie Cups Recipe

Salted Caramel Peanut Butter Cookie Cups
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Salted Caramel Peanut Butter Cookie Cups recipe are gooey caramel wrapped in a peanut butter cookie for the most peanut buttery of desserts.
Ingredients
Cookies:
  • ½ cup (1 stick) butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1 cup smooth peanut butter
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1-1/4 cups bread flour {or all-purpose flour}
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
Filling:
  • 1-1/4 cup caramels, unwrapped
  • 1 Tbsp. water
  • 2 Tbsp. milk
  • 2 tsp. coarse salt
Instructions
Cookies:
  1. Preheat oven to 350°F.
  2. Spray 24 mini muffin cups with cooking spray; set aside.
  3. Beat together butter, sugar, and brown sugar until smooth.
  4. Add peanut butter and mix just until blended.
  5. Add egg and vanilla and mix well.
  6. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Gradually add flour mixture to wet mixture, just until blended.
  8. Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones, but next time I will probably do 2-inch ones.}
  9. Place one ball into each of the 24 muffin cups.
  10. Bake for 12-15 minutes, or until lightly golden.
  11. After baking, use the end of a wooden spoon and press down the center of each cookie to make an indentation for the caramel.
  12. Let cool completely.
Filling:
  1. In a medium, microwavable bowl, microwave caramels and water uncovered on high for 1 minute.
  2. Stir and continue to microwave in 15-second increments until caramels are melted and can be stirred smooth.
  3. Stir in milk.
  4. Fill each cookie cup with about 1 tablespoon of melted caramel.
  5. Sprinkle with salt and let stand until set.

Recipe source:  adapted from an old Pillsbury cookbook

 Salted Caramel Peanut Butter Cookie Cup recipe are gooey caramel wrapped in a peanut butter cookie for the most peanut buttery of desserts.