Ingredients
Scale
For the Peanut Butter Layer
- 1 1/2 cups creamy peanut butterChoose a high-quality, smooth peanut butter for the best results. Avoid using natural peanut butter with separated oils, as it might not hold its shape as well.
For the Chocolate Coating
- 12 ounces semi-sweet chocolate chipsSemi-sweet chocolate strikes the perfect balance between sweet and bitter, complementing the peanut butter and caramel.
- 1 tablespoon coconut oil (optional)This helps the chocolate melt more smoothly and gives the coating a shiny finish.
For the Caramel Drizzle
- 1/2 cup salted caramel sauceLook for a rich and creamy caramel sauce or make your own for a homemade touch.
For Finishing
- Flaky sea salt (optional)Adds a delightful crunch and enhances the salted caramel flavor.
Instructions
- Prepare the Peanut Butter Layer
Begin by lining a baking sheet with parchment paper to prevent sticking. Scoop about a tablespoon of peanut butter for each disk, roll it into a ball, and gently flatten it. Place the disks evenly spaced on the baking sheet.
Tip: If the peanut butter feels too sticky, refrigerate it for 5–10 minutes to firm up and make handling easier. - Freeze the Peanut Butter Disks
To prepare the peanut butter disks for coating, freeze them for 15–20 minutes. This step ensures they stay firm during the chocolate coating process.
Tip: Don’t skip this step! Frozen peanut butter is much easier to dip and prevents melting when coated with warm chocolate. - Melt the Chocolate
While the disks are in the freezer, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each round, until fully melted. Add the coconut oil if desired for a smoother consistency.
Tip: Keep an eye on the chocolate to avoid scorching, as it can quickly overheat. - Coat with Chocolate
Take the frozen peanut butter disks out of the freezer. Using a fork, dip each disk into the melted chocolate, ensuring it’s fully covered. Let the excess chocolate drip off before placing the coated disk back onto the parchment-lined sheet. Repeat for all the disks.
Tip: Work swiftly, as the cold peanut butter will cause the chocolate to set quickly. - Drizzle with Caramel
Warm the salted caramel sauce slightly if it’s too thick to drizzle. Use a spoon or piping bag to artfully drizzle caramel over each chocolate-coated disk. The caramel will naturally settle, creating a glossy and tempting finish.
Tip: For a decorative flair, zigzag the caramel in different directions. - Chill to Set
Return the baking sheet to the freezer for 10–15 minutes to allow the chocolate and caramel to fully set. Once firm, transfer the cookies to an airtight container and store them in the refrigerator to maintain freshness.
Tip: These bites stay fresh for up to a week when stored properly—perfect for prepping ahead of time.
Notes
Substitutions
- Swap creamy peanut butter for chunky if you prefer added texture.
- Use dark chocolate chips for a deeper, more intense flavor.
- Replace salted caramel sauce with dulce de leche for a sweeter topping.
Variations
- Add a sprinkle of crushed peanuts or toffee bits on top of the caramel drizzle for extra crunch.
- Incorporate a dash of cinnamon into the peanut butter for a warm, spiced twist.
- Prep Time: 30 minutes
- Cook Time: 40 minutes