Thick and tender cookies crowned with creamy peanut butter swirls, rich caramel drizzle, and crunchy roasted peanuts—these Peanut Caramel Swirl Cookies are a sublime blend of sweet and salty. Perfect for dessert platters, holiday trays, or simply treating yourself, this indulgent cookie is a showstopper in both taste and appearance.
Why You’ll Love This Recipe
These cookies offer a delightful contrast of textures and flavors. The soft, buttery cookie base melts in your mouth, while the peanut butter swirl adds creaminess and depth. The caramel drizzle introduces a rich sweetness, and the roasted peanuts on top provide a satisfying crunch. Easy to make and visually appealing, these cookies strike the perfect balance between comfort and indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Base:
- unsalted butter, softened
- brown sugar
- granulated sugar
- large egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
For the Peanut Butter Swirl:
- creamy peanut butter
- powdered sugar
- milk (as needed for piping consistency)
For the Toppings:
- soft caramels, melted
- roasted salted peanuts
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the flour, baking soda, and salt to the wet ingredients and mix until a soft dough forms.
- Scoop dough into large balls and place on the prepared baking sheet. Slightly flatten each ball.
- Bake for 10–12 minutes or until cookies are golden around the edges and set in the center. Allow them to cool completely on a wire rack.
- While cookies are cooling, prepare the peanut butter swirl by mixing peanut butter with powdered sugar. Add a small amount of milk as needed to achieve a smooth, pipeable consistency.
- Pipe or spoon the peanut butter mixture over the cooled cookies in a decorative swirl pattern.
- Drizzle the melted caramel over the peanut butter swirls.
- Immediately sprinkle roasted peanuts on top of the caramel.
- Let the cookies rest until the toppings are set. Store in an airtight container.
Servings and timing
Servings: 12 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Variations
- Chocolate version: Add chocolate chips to the dough or drizzle melted chocolate alongside the caramel.
- Nut-free version: Substitute sunflower seed butter and omit peanuts for an allergy-friendly alternative.
- Caramel alternative: Use dulce de leche or a homemade salted caramel sauce for a different twist.
- Mini version: Make smaller cookies for bite-sized treats, reducing bake time by 2–3 minutes.
- Crunchier cookie: Bake 1–2 minutes longer for a crisp edge and firmer center.
storage/reheating
Store cookies in a single layer in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week. To keep toppings intact, avoid stacking cookies. If desired, warm cookies slightly before serving to enhance flavor and texture.
FAQs
Can I use natural peanut butter for the swirl?
Yes, but make sure it’s well stirred and not too oily. You may need to adjust the sugar and milk amounts for proper consistency.
What’s the best way to melt the caramels?
Melt soft caramels with a splash of milk or cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Can I make the dough in advance?
Yes, the cookie dough can be prepared and refrigerated for up to 2 days before baking.
Can I freeze these cookies?
Yes, freeze the undecorated baked cookies. Add toppings after thawing for best results.
How can I make the cookies chewier?
Use more brown sugar than white sugar and avoid overbaking. Slightly underbaking helps retain chewiness.
Can I double the recipe?
Absolutely. This recipe scales easily if you need a larger batch.
Should the cookies cool completely before topping?
Yes, cooling prevents the peanut butter and caramel from melting and ensures the toppings set properly.
What kind of peanuts should I use?
Roasted salted peanuts are ideal for flavor contrast, but unsalted or honey-roasted peanuts can also be used.
Can I use a piping bag for the swirl?
Yes, a piping bag or a zip-top bag with the tip snipped off works well for a neat presentation.
Is there a substitute for caramels?
You can use store-bought caramel sauce or make a quick caramel with sugar, butter, and cream.
Conclusion
Peanut Caramel Swirl Cookies combine the richness of peanut butter and caramel with the soft, buttery texture of homemade cookies. Whether you’re making them for a special occasion or a weekday indulgence, these cookies deliver exceptional flavor and visual appeal. With simple ingredients and versatile options, they’re sure to become a favorite in your baking rotation.
Print
Peanut Caramel Swirl Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Biscuits épais et moelleux garnis de tourbillons de glaçage crémeux au beurre de cacahuète, d’un riche filet de caramel et de cacahuètes grillées croquantes – une friandise sucrée et salée irrésistiblement décadente et satisfaisante.
Ingredients
- 1/2 tasse de beurre non salé, ramolli
- 1/2 tasse de cassonade
- 1/4 tasse de sucre granulé
- 1 gros œuf
- 1 cuillère à café d’extrait de vanille
- 1 1/2 tasse de farine tout usage
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/3 tasse de beurre d’arachide crémeux
- 2 cuillères à soupe de sucre en poudre
- 1 cuillère à soupe de lait (selon les besoins pour obtenir une consistance homogène)
- 1/4 tasse de caramels mous, fondus
- 1/3 tasse d’arachides grillées et salées
Instructions
- Préchauffer le four à 175 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Crémer le beurre et les sucres jusqu’à obtenir une consistance mousseuse. Incorporer l’œuf et la vanille.
- Mélanger la farine, le bicarbonate de soude et le sel jusqu’à ce qu’une pâte se forme.
- Former de grosses boules de pâte et les aplatir légèrement. Cuire au four 10 à 12 minutes, jusqu’à ce qu’elles soient dorées et fermes. Laisser refroidir complètement.
- Mélanger le beurre de cacahuète, le sucre glace et le lait jusqu’à obtenir une consistance lisse. Dresser des tourbillons sur les biscuits refroidis à l’aide d’une poche à douille ou d’une cuillère.
- Arrosez de caramel fondu, puis saupoudrez immédiatement de cacahuètes grillées.
- Laissez reposer les garnitures avant de servir ou conservez-les dans un récipient hermétique.
Notes
- Ajustez la quantité de lait pour obtenir la consistance de glaçage souhaitée.
- Utilisez une poche à douille ou un sac à fermeture éclair avec un coin coupé pour des tourbillons plus nets.
- Conservez les biscuits dans un récipient hermétique jusqu’à 5 jours.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 16g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
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