I am ALL for eating for the season. Fall food flavors should be all about pumpkins, apples, squash…right! BUT, sometimes you just want to enjoy some of the classics, too. Which is why it’s always a good time for caramel, chocolate, and peanut butter! Like in these Caramel Stuffed Chocolate Peanut Butter Cookies. They’re good all year ‘round.
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And don’t you just love food stuffed in another food? It’s like the new food on a stick. Everything is better on a stick. Well, if you ask me, food is even better-er with more food stuffed inside. Don’t worry about my use of a non-word…we’re talking delicious sweets here and rules don’t apply!
The first step to creating these soft, chewy, creamy, gooey cookies is to make my tried and true, refined sugar free caramel recipe. I totally eat this by the spoonful, but I’ve also used it in more practical ways, like in my Chocolate Peanut Butter Caramel Candy Bars.
Once you’ve got that made, whatever you manage to not immediately put in your mouth will get dolloped on some parchment paper and popped in the freezer. It’ll harden into little discs which will make it super easy to handle later on.
While the caramel is freezing, it’s time to make the cookie dough. The CHOCOLATE PEANUT BUTTER cookie dough, that is. It’s hard to go wrong when this classic pairing is involved.
The dough comes together in a matter of minutes. Just stir all the ingredients together in one single bowl and you’re done! Then you’ll scoop out the dough 1 tablespoon at a time and roll them into balls. Then, flatten the balls between the palms of your hands. I personally like to scoop out all the dough, then roll all the dough into balls, then go back and flatten each ball. You could also scoop, roll, and flatten each dough ball, then continue to repeat the process. I just find the first option goes faster.
However you choose to do it, once you’ve got two flattened dough balls, you’ll take your frozen caramel disc and put it on one flattened piece of dough. Then, place another flattened piece of dough on top. Roll the whole thing together in your hands to seal the edges. Then, place it on your prepared baking sheet. The cookies won’t spread when they’re baked, so you’ll want to press the ball down with the palm of your hand to get the right thickness. I know, I know…you’re probably thinking why roll it when you’re going to have to flatten it again!? But, just go with me here…it works best this way.
These caramel stuffed chocolate peanut butter cookies stay fresh in the fridge for a couple of days. But, if you want that gooey, runny caramel-iness you’ll want to eat them pretty soon after they come out of the oven. I mean, wait a few minutes so you don’t burn your mouth on all that deliciousness. But, once the caramel has a little time to set, especially if they’ve been in the fridge, the caramel isn’t runny. But it’s still soft! Totally scrumptious either way, though.
So go get your baking on! If you make these gooey goodies, be sure to take a pic and share it with me @HealthyHacksRD.
Yields 8 stuffed cookies
Gluten Free; Vegan; Low FODMAP; Low in Added Sugar; Dairy Free; Soy Free; Egg Free
25 minPrep Time
8 minCook Time
33 minTotal Time
- ½ cup almond butter
- ¼ cup maple syrup
- 2 Tbsp milk of choice
- 1 ½ Tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup powdered peanut butter
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp cornstarch
- 3 Tbsp granulated sweetener of choice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup natural peanut butter , creamy
- ¼ cup water
- 2 Tbsp oil (I used canola)
- 1 tsp vanilla extract
- For the caramel: stir together almond butter, maple syrup, water, cornstarch, vanilla extract, and salt until smooth.
- Scoop out 1 heaping teaspoon of caramel and dollop it onto some parchment or freezer paper
- Once all the caramel is used, place the sheet in the freezer to harden (about 1-2 hours).
- For the cookies: preheat the oven to 325 F. Line a cookie sheet tray with parchment paper.
- In a medium sized bowl, add the powdered peanuts butter, cocoa powder, cornstarch, sweetener, baking powder, baking soda, and salt. Whisk together.
- Add the peanut butter, water, oil, and vanilla extract to the dry ingredients, and stir together until well combined.
- Scoop out the dough 1 Tablespoon at a time and roll it into a ball. Flatten the ball between your hands, place one of the frozen caramel dollops onto the cookie dough, then top it with another flattened piece of dough.
- Roll the dough together to close the seams, then place it on the prepared cookie sheet and flatten to about ½” thick.
- Repeat this process until all the dough is used up. The dough won’t spread when baked, so you can put the cookies rather close together. Just make sure they’re not touching.
- Bake the cookies for 6-8 minutes or until the edges are firm to the touch and the top is springy, but not wet.
- Allow the cookies to cool for about 10 minutes on the cookie tray.
- Take a bite into your deliciously gooey, soft cookies. Or, transfer them to a wire rack to finish cooling. Either way, you’ve got a spectacularly tasty cookie on your hands! Enjoy!
*5/11/18 - I updated the recipe a little bit since I had some feedback the cookies were a bit dry. The changes should help keep them light, moist, and chewy! 🙂
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