Peanut Butter Pumpkin Caramel Cookies
Makes about 4 dozen 2-inch cookies Recipe by Darla
  • ½ cup (1 stick) butter, softened (margarine for vegan)
  • ½ cup brown sugar, packed
  • ½ cup white sugar
  • 1 egg (1/4 cup applesauce for vegan)
  • 1 cup peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda (add and extra ¼ teaspoon for vegan)
  • ½ teaspoon salt
  • 1½ to 2 cups flour
  • 1 recipe pumpkin caramel sauce
  1. To make the cookies: Preheat the oven to 375 degrees (190 C).
  2. Whisk the flour, salt, and baking soda together in a small bowl; set aside.
  3. In a large bowl or the bowl of a standing mixer, cream together the butter and sugars. Beat in the egg (or applesauce) until combined. Add the peanut butter and beat until well mixed. Stir in the vanilla. Beat in the flour mixture a half cup at a time until combined.
  4. Using a small (1 tablespoon) scoop, or a regular tablespoon, scoop out about 1 tablespoon of dough and divide it in half. Press the center of one of the pieces of dough in with your thumb. Fill the indentation with about ½ to 1 teaspoon of caramel sauce. Place the other piece of dough over it, and pinch the sides together, sealing the carmel inside (for picture of this process, click here). Gently roll into an egg-shaped ball. Place the prepared cookie dough about 2-inches apart on a cookie sheet lined with parchment paper or a Silpat mat. Press each ball gently with a fork, with the tines vertical, to create the "pumpkin" lines. Lightly sprinkle the cookies with sugar. Bake for about 10 to 12 minutes or until just browned.
  5. Allow to cool completely before serving.
Recipe by Bakingdom at