Peanut Butter Thumbprint Cookies with Caramel

Wow, these Peanut Butter Thumbprint Cookies are calling. The smell fills my kitchen, um, like a warm hug. Stick around, okay? I roll the soft peanut dough. Then I press a tiny well and pour in gooey caramel. It melts and shines. Each bite is sweet, salty, and soft. I can’t stop at one, really. You’ll feel the same.So let’s bake together. Grab a bowl, spoon, and smile. Let’s start now.

Why You’ll Love This Recipe

• Classic Comfort: Peanut butter and caramel are timeless favorites. This cookie brings both together in one satisfying bite.
• Perfect Texture: Soft and tender peanut butter base, with a smooth, creamy caramel center.
• Simple Ingredients: No hard-to-find items—just pantry basics and a touch of heavy cream.
• Kid-Approved: These cookies are fun to shape and even more fun to eat.
• Holiday Favorite: Makes a standout addition to any dessert tray or cookie exchange.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Bake Time: 12–14 minutes
• Total Time: ~1 hour (including cooling and caramel melting)

Servings:
This recipe makes about 24 thumbprint cookies.

Difficulty Level:
Beginner-friendly with a few simple steps. Perfect for home bakers looking to impress with minimal stress.

Required Kitchen Tools

To get started, make sure you have the following tools ready:

• Mixing Bowls: One large for the dough, one small for dry ingredients.
• Hand Mixer or Stand Mixer: For creaming the butter and sugar together smoothly.
• Measuring Cups & Spoons: For accurate baking.
• Baking Sheets: Lined with parchment paper for easy cleanup.
• Teaspoon or Thumb: To create the classic cookie indent.
• Microwave-Safe Bowl: For melting caramel.
• Spoon: To fill cookies with melted caramel.

Ingredients for Peanut Butter Thumbprint Cookies with Caramel

Here’s everything you need to make the cookies and the gooey filling. (Exact measurements are listed in the recipe card at the end.)

• Unsalted Butter – Softened to room temperature for smooth mixing.
• Creamy Peanut Butter – Not natural style; use commercial brands for consistent texture.
• Granulated Sugar – Adds sweetness and structure.
• Light Brown Sugar – Enhances the soft chew and brings a hint of molasses flavor.
• Large Egg – Helps bind the dough.
• Vanilla Extract – Adds warmth and depth to the flavor.
• All-Purpose Flour – Standard base for structure.
• Baking Powder & Baking Soda – Helps cookies rise and stay soft.
• Salt – Balances the sweetness.
• Caramel Candies (like Kraft or Werther’s) – Melted down to fill each cookie.
• Heavy Cream – Thins out the caramel for a smooth spoonable texture.

How to Make Peanut Butter Thumbprint Cookies with Caramel

1. Preheat the Oven

Set your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Mix the Dry Ingredients

In a small bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set aside.

3. Cream the Butter, Peanut Butter & Sugars

In a large bowl using a hand mixer or stand mixer, beat:

• Unsalted butter
• Creamy peanut butter
• Granulated sugar
• Brown sugar

Mix on medium speed for 2–3 minutes, or until the mixture is light and fluffy.

4. Add Egg & Vanilla

Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined.

5. Combine Wet & Dry

Slowly mix the dry ingredients into the wet ingredients. Use low speed and mix just until the dough comes together—don’t overmix.

6. Shape the Cookies

Scoop dough into 1.5 tablespoon-sized balls and roll them smooth between your palms. Place on prepared baking sheets, spaced about 2 inches apart.

7. Make the Thumbprints

Use your thumb or the back of a ½ teaspoon to gently press an indentation into the center of each dough ball. (Don’t press all the way through—just deep enough to hold caramel later.)

8. Bake

Bake in the preheated oven for 12 to 14 minutes, or until the cookies are just set and slightly golden on the edges.

9. Reinforce Indents

Right after removing from the oven, gently press into the centers again if they’ve puffed up—use the same tool or your thumb. This step helps hold more caramel.

10. Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Make the Caramel Filling

1. Melt the Caramels

In a microwave-safe bowl, combine:

• About 20 soft caramel candies (unwrapped)
• 2 tablespoons of heavy cream

Microwave in 15–20 second intervals, stirring between each, until smooth and fully melted. This should take around 1–1½ minutes total.

Tip: Don’t overheat the caramel—it can burn easily. Stir gently and stop once it’s glossy and pourable.

2. Fill the Cookies

Use a small spoon to fill each thumbprint with the melted caramel. Aim for a rounded dome that fills the indent without overflowing.

Let the cookies sit at room temperature for about 15–20 minutes, or until the caramel sets slightly. (It will remain soft and chewy.)

Optional Toppings and Variations

• Sea Salt Sprinkle: Add a pinch of flaky sea salt on top of the caramel for a sweet-salty contrast.
• Chocolate Drizzle: Melt dark or milk chocolate and drizzle over the cooled caramel centers.
• Nutty Finish: Sprinkle crushed peanuts over the caramel before it sets.
• Spiced Caramel: Stir a pinch of cinnamon or chili powder into the melted caramel for a flavor twist.

How to Serve Peanut Butter Thumbprint Cookies

These cookies shine on their own but are extra delightful when served:

• With Coffee or Hot Chocolate: Perfect for dipping or pairing with a warm drink.
• On Dessert Platters: Add them to a holiday cookie tray or a dessert spread.
• As a Gift: Stack a few in a cellophane bag, tie with ribbon, and you’ve got a thoughtful homemade treat.

Storing Peanut Butter Thumbprint Cookies

• Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Keep them in a cool, dry place.
• Refrigerator: For a firmer caramel center, refrigerate in a sealed container for up to 1 week.
• Freezing: You can freeze both baked cookies and raw dough balls.
  • Baked cookies: Freeze in a single layer for 1 hour, then transfer to a zip-top freezer bag. Store for up to 2 months.
  • Dough balls: Freeze before baking. Let thaw slightly, make the indent, then bake directly from chilled (add 1–2 extra minutes of baking time).

Make-Ahead Tips

• Dough Prep: You can prepare the cookie dough up to 2 days ahead. Cover and refrigerate until ready to scoop and bake.
• Caramel Fill: Melted caramel should be used immediately, but you can unwrap the candies and prep ahead to save time.

Nutrition Information (Per Cookie – Approximate)

Nutrient	Amount
Calories	180 kcal
Total Fat	10g
Saturated Fat	4g
Cholesterol	20mg
Sodium	90mg
Total Carbohydrates	21g
Dietary Fiber	1g
Sugars	13g
Protein	3g

Note: These values are estimates based on standard ingredients and portion sizes.

Frequently Asked Questions

Can I use natural peanut butter?
It’s best to use regular, shelf-stable peanut butter. Natural versions can be oily and make the dough too soft or crumbly.

Can I skip the caramel?
You can, but the cookie will feel more like a classic peanut butter cookie. Try adding chocolate or jam instead.

Why did my cookies crack too much?
Slight cracking is normal, but if it’s excessive, the dough may have been too dry. Try measuring flour using the spoon-and-level method.

Can I reheat the cookies?
Yes, a quick 5–8 seconds in the microwave softens the caramel nicely for a fresh-from-the-oven feel.

Conclusion

These Peanut Butter Thumbprint Cookies with Caramel are everything I want in a homemade treat—simple, satisfying, and just the right amount of indulgent. Whether you’re baking for a special occasion or just because, these cookies are the kind that disappear fast.

Save a few for yourself… or maybe double the batch. Just saying.