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Easy Salted Caramel Peanut Butter Blossom Cookies

Easy Salted Caramel Peanut Butter Blossom Cookies - featured image
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These Easy Salted Caramel Peanut Butter Blossom Cookies are a happy accident that turned into a family favorite. With a crunchy turbinado sugar coating, a soft peanut butter center, and a gooey salted caramel and chocolate kiss topping, they’re the perfect salty-sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup turbinado sugar (for rolling)
  • 24–30 Hershey’s Kisses, unwrapped
  • ½ cup salted caramel sauce
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the peanut butter until fully incorporated, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. The dough will be soft and slightly sticky.
  6. Pour the turbinado sugar into a shallow bowl. Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball between your palms until smooth, then roll it in the turbinado sugar to coat evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffed.
  8. Let the cookies rest on the hot baking sheet for exactly 2 minutes. After 2 minutes, transfer them to a wire cooling rack to cool completely.
  9. Once the cookies are completely cool (about 15-20 minutes), drizzle about 1 teaspoon of salted caramel sauce over the center of each cookie. While the caramel is still wet, gently press a Hershey’s Kiss into the center, pushing down just until the chocolate is nestled into the caramel.
  10. If desired, sprinkle a tiny pinch of flaky sea salt over the top of each cookie. Let the cookies sit for another 10 minutes to allow the caramel to set slightly.

Notes

For best results, use processed peanut butter (like Skippy or Jif) rather than natural peanut butter. If your kitchen is warm, chill the dough for 15-30 minutes before rolling to prevent spreading. Let the caramel sauce come to room temperature before drizzling—if it’s too thick, microwave for 10-15 seconds. Store cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers. Freeze baked cookies (without caramel and kisses) for up to 3 months.

Nutrition

Keywords: peanut butter blossom cookies, salted caramel cookies, easy cookie recipe, peanut butter and chocolate, holiday cookies, kid-friendly cookies

Find it online: https://coracooks.com/easy-salted-caramel-peanut-butter-blossom-cookies/