Ingredients
Scale
- 1 stick unsalted butter, melted
- ½ cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cup all-purpose flour
- ¾ cup old fashioned oatmeal
- ½ teaspoon baking powder
- 12 caramel squares (I used cocomels)
- 12 tablespoons creamy peanut butter (I used Jif Natural)
- 1 teaspoon flaky sea salt
Instructions
- Place the melted butter in a bowl. Stir in the sugars, egg, and vanilla. Add the flour, oatmeal, and baking powder. Stir until combined. Form into a ball in the bowl and refrigerate for 20-30 minutes, until firm.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment. Divide the dough into 12 equal balls. Place a caramel in the center of each cookie ball and wrap the dough around it, leaving the top open. Place a tablespoon of peanut butter on top of each caramel stuffed cookie. Sprinkle with sea salt and bake about 15 minutes, until light golden brown.
- Serve warm or store in an airtight container for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in an airtight container for up to 3 months. Reheat in the microwave in 30 second increments until warm and gooey.
Notes
Additional chilling time is necessary
Recipe adapted from Bakeaholic Mama
- Prep Time: 15 minutes
- Cook Time: 15 minutes