Peanut Butter Caramel Chocolate Thumbprints
Soft and chewy peanut butter cookies are filled with chocolate and drizzled with tons of homemade caramel! These peanut butter caramel chocolate thumbprints are a cookie tray must.
Servings 1 -1/2 dozen cookies
Ingredients
Cookies:
- 1/2 cup butter softened
- 1 cup coconut sugar or brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips melted
Caramel Sauce:
- 1/4 cup butter
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon agave syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat butter and sugar until completely creamy. Beat in peanut butter, egg, and vanilla until smooth. Gradually beat in flour, baking soda, cornstarch, and salt until a soft dough forms.
- Roll dough into 1-in balls and place 1-in apart on prepared baking sheets. Use your thumb to indent the center of each ball. Bake cookies at 350F 9-10 minutes until edges are slightly browned. Cool cookies on pan 10 minutes then transfer to a wire cooling rack. Fill cookie centers with melted chocolate and set aside.
- Make the caramel: In a medium saucepan over medium heat, melt butter. Whisk in sugar and agave and bring caramel to a boil until a deep golden brown. Remove from heat and whisk in salt and cream.
- Immediately drizzle caramel over cookies and let cookies stand 10 minutes before serving. Enjoy!