Description
Small, sweet treats featuring layers of peanut butter and caramel.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line mini muffin tins with paper liners.
- Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract. Mix in the peanut butter until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, top each mini with about 1 teaspoon of caramel sauce.
Notes
- You can chill the dough for 30 minutes before baking for easier handling.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini
- Calories: 120
- Sugar: 10
- Sodium: 65
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Keywords: peanut butter, caramel, mini cookies, small dessert, sweet treat