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Oct 2, 2014

Peanut Butter Thumbprint Cookies with Salted Peanut Caramel

Peanut Butter Cookies with Salted Peanut Caramel from Karen's Kitchen Stories

These Peanut Butter Thumbprint Cookies would be pretty amazing on their own. Adding the salted peanut caramel takes them to a whole new level. You need to try them.

Peanut Butter Cookies with Salted Peanut Caramel from Karen's Kitchen Stories

These will be your go-to peanut butter cookies. I promise. They were so easy to make, and when I took them to work, they flew off of the plate.

If you'd like to have peanut butter cookies on demand, you can make the dough and portion it into tablespoon sized balls to freeze for up to 3 months. Just defrost them for about a half an hour and bake as described below.

If you prefer chocolate, or if you want to pair this cookie with another thumprint cookie, you might want to try my devil's food thumbprint cookie too. 

Peanut Butter Cookies with Salted Peanut Caramel from Karen's Kitchen Stories

Peanut Butter Thumbprint Cookies with Salted Peanut Caramel

Makes about 40 cookies


1 stick (4 ounces) unsalted butter, slightly softened
1/2 C (4 ounces) packed light brown sugar
1/2 C (3.5 ounces) granulated sugar
1 large egg
1 tsp vanilla
3/4 C (7.5 ounces) creamy peanut butter
1 3/4 C (8.75 ounces) unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
Peanut caramel, recipe >here


  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. 
  2. Mix the butter and sugars in the bowl of a stand mixer, or with a hand mixer, until well blended and fluffy. Add the egg and vanilla and mix until fully mixed in. 
  3. Add the peanut butter and mix until fully incorporated.
  4. In a separate bowl, whisk the flour, baking soda, and salt. Add the mixture, all at once, to the butter/sugar mixture, and mix until just incorporated. 
  5. Using a tablespoon sized scooper, or a tablespoon, scoop out the dough and roll each piece into a ball. Place each piece onto the baking sheets, about 1 1/2 inches apart. 
  6. Using the handle of a wooden spoon, or a rounded teaspoon (or your thumb!), place a one inch indent into the center of the cookies. 
  7. Bake the cookies, one sheet at a time, for about 14 minutes. When you remove the baking sheet, re-press the kitchen utensil into the center of the cookies to reinforce the indent in the middle. 
  8. Cool the cookies on a wire rack. 
  9. Fill the centers with the Peanut caramel
  10. Store the cookies in an airtight container for up to three days... if they last that long. 

Would you like to comment?

  1. Woah! I was just pondering putting Dorie peanut caramel from her Caramel Peanut-Topped Brownie Cake on something else. This is IT! Thanks, I can't wait to make these!

  2. Wowzer!! Totally in love with this recipe!

  3. I always see thumbprints with jam inside - this is such a fun spin on that! They look delicious!

  4. What a GREAT combination! I wouldn't be able to stop eating these. :-)

  5. I love these! I have a similar recipe on my blog for almost the same thing that I made a few years back now. Salted caramel is the bomb!


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