Peanut Butter Caramel Cookie Dough Balls
Soft, fudgy peanut butter cookie dough packed with caramel chocolate chips, drizzled with vegan white chocolate and finished with flaky sea salt. Basically, everything I want in a little bite-sized treat.
There are some desserts that are trying very hard to be sensible, and then there are desserts that are just here to make life more delicious. These peanut butter caramel cookie dough balls are very much the latter.
They’re soft, fudgy and packed with creamy peanut butter and little pockets of caramel chocolate, then finished with a generous drizzle of melted caramel chocolate and a sprinkle of flaky sea salt. The sweet-and-salty situation here is very good.
And because they’re made with oat flour, maple syrup and no eggs, they’re completely edible straight from the bowl, no sneaking bites of cookie dough while you’re waiting for the oven to preheat. Although, let’s be honest, there is still plenty of sneaking involved.
These make such a fun little treat when you want something sweet without making an entire batch of cookies. Keep a container in the fridge and you’ll have a bite-sized dessert ready whenever the cookie dough craving strikes.
Why You’ll Love These Cookie Dough Balls
If you love the combination of peanut butter, chocolate and caramel, these are basically impossible to resist. They’re rich and fudgy without requiring you to turn on the oven to bake an entire batch of cookies, and the little caramel chocolate chips tucked throughout give you something delicious to bite into every time.
They’re also wonderfully simple. The dough comes together in one bowl, you only need a handful of everyday ingredients, and the finished cookie dough balls can be kept in the refrigerator for whenever a sweet craving hits.
Plus, you can make them your own. I love doing a mix of plain caramel chocolate-topped balls and ones finished with a pretty white chocolate drizzle, but you can drizzle the whole batch if you’re feeling extra. There are no cookie dough rules here!
What Do These Cookie Dough Balls Taste Like?
These taste like soft, fudgy peanut butter cookie dough with little bursts of caramel chocolate throughout.
The peanut butter gives them that classic rich, nutty flavor, while maple syrup adds sweetness and helps create the soft texture. The caramel chocolate chips take them firmly into dessert territory, adding little pockets of chocolatey caramel goodness.
Then there’s the flaky sea salt, which is probably my favorite part. It cuts through the sweetness and makes the peanut butter and caramel flavors pop even more.
The optional white chocolate drizzle adds another creamy, sweet layer and gives the finished cookie dough balls a beautiful contrast. Basically, they’re everything you want from a peanut butter cookie, just in edible cookie dough form.
Ingredient Highlights
You only need a handful of ingredients to make these, but a few are particularly important for getting the texture right.
Oat flour: This is the base of the cookie dough and gives the balls their soft, fudgy texture. Heat-treating it before mixing is an important step since the finished dough isn’t baked.
Creamy peanut butter: Go for a smooth, creamy peanut butter rather than a chunky variety. If you’re using natural peanut butter, make sure it’s well stirred before measuring. Particularly runny peanut butter may require an extra tablespoon or two of oat flour.
Pure maple syrup: This adds sweetness while also providing some of the moisture that brings the dough together.
Coconut oil: Just a small amount adds richness and helps create that soft cookie-dough texture.
Caramel chocolate chips: These are what make these more than just peanut butter cookie dough. They’re folded directly into the mixture so you get caramel chocolate in every bite.
White chocolate: Completely optional, but I love using it as a finishing drizzle. You can decorate the entire batch or just some of the balls for a fun mix of finishes.
Flaky sea salt: Don’t underestimate this little finishing touch! A sprinkle of flaky salt balances the sweetness and makes the caramel and peanut butter flavors shine.
How to Make Peanut Butter Caramel Cookie Dough Balls
Start by heat-treating the oat flour. ( Although this step IS optional!) Spread it evenly on a baking sheet and bake at 350°F for 5–7 minutes, then let it cool completely. Don’t skip the cooling step, adding hot flour to the wet ingredients can change the texture of the dough.
Once the flour has cooled, stir together the peanut butter, maple syrup, melted coconut oil and vanilla extract until smooth and creamy.
Add the cooled oat flour and sea salt, then mix until you have a soft cookie dough. Let the dough sit for about 5 minutes before shaping. This gives the oat flour a chance to absorb some of the moisture, which helps the dough become easier to roll.
Fold in the caramel chocolate chips, saving a few for decorating if you’d like.
Roll the mixture into 10–12 balls. If the dough feels too soft or sticky to shape, pop it into the refrigerator for 15–20 minutes, then try again.
For the topping, melt the dairy-free white chocolate with coconut oil in the microwave in short intervals, stirring between each one until completely smooth. The white chocolate drizzle is completely optional, so you can drizzle all of the cookie dough balls, leave them plain, or do what I did and make a mix of both. Finish with flaky sea salt and a few extra caramel chocolate chips, if desired.
Refrigerate for another 15–20 minutes, or until the white chocolate has set. Then they’re ready to snack on!
Tips for the Best Cookie Dough Balls
Use creamy peanut butter. A smooth peanut butter makes the dough much easier to mix and shape. If your natural peanut butter is particularly runny, you may need to add 1–2 tablespoons of additional oat flour.
Let the dough rest. It might seem like an unnecessary little step, but those few minutes allow the oat flour to absorb some of the moisture from the maple syrup and peanut butter. This makes a noticeable difference when you’re trying to roll the dough.
Chill if needed. Depending on your peanut butter, your dough may be perfectly rollable straight away or may need a little fridge time. If it’s too soft, don’t fight with it, refrigerate it for 15–20 minutes and it’ll firm up.
The drizzle is optional. You can drizzle all of the cookie dough balls with white chocolate, leave them plain, or make a combination of both. I love the contrast of the white chocolate against the caramel-colored cookie dough, but they’re delicious either way.
Don’t forget the flaky salt. The caramel chocolate and maple syrup bring plenty of sweetness, while peanut butter adds richness. That little sprinkle of flaky sea salt gives everything some contrast and keeps the bites from tasting overly sweet.
Can I Make These Without the White Chocolate Drizzle?
Absolutely! The white chocolate is purely a finishing touch, so the cookie dough balls are delicious without it. You can leave them plain, finish them with extra caramel chocolate chips, or drizzle just some of the batch like I did.
Can I Use a Different Nut Butter?
You can experiment with another creamy nut butter, although peanut butter is what gives this recipe its signature flavor. Almond or cashew butter would create a different cookie dough, so keep in mind that the texture and flavor may vary depending on the nut butter you use.
How Should I Store Them?
Keep the cookie dough balls in an airtight container in the refrigerator. They’ll stay fresh for about 1 week.
Because they’re made with a soft cookie dough mixture, I recommend keeping them chilled rather than storing them at room temperature. They can be enjoyed straight from the fridge, or you can let one sit out for a few minutes if you prefer a slightly softer texture.
Can I Make These Ahead of Time?
Yes! These are a great make-ahead treat. You can prepare the cookie dough balls, add the optional drizzle, and refrigerate them until you’re ready to enjoy them.
They’re especially handy to have in the fridge when you want a little something sweet without having to make an entire dessert from scratch.
Frequently Asked Questions
Are these peanut butter cookie dough balls vegan?
Yes! When made with dairy-free caramel chocolate chips and dairy-free white chocolate, these cookie dough balls are completely vegan.
Are these cookie dough balls gluten-free?
They can be, provided you use oat flour that is specifically certified gluten-free if you need to avoid gluten. Oats themselves are naturally gluten-free, but cross-contamination can occur during processing.
Why do I need to heat-treat the oat flour?
This is optional but preferred, Since the finished cookie dough isn’t baked, heat-treating the oat flour is an extra way to keep them safe to eat. Spread the flour on a baking sheet and bake it at 350°F for 5–7 minutes, then let it cool completely before making the dough.
Why is my cookie dough too sticky?
The most likely reason is that your peanut butter is particularly runny. Start by chilling the dough for 15–20 minutes. If it’s still too soft to roll, add 1 tablespoon of oat flour at a time until it reaches a soft, fudgy consistency that you can easily shape.
Can I make smaller cookie dough bites?
Definitely! You can roll the dough into smaller balls if you’d prefer more bite-sized treats. Just keep in mind that you’ll end up with more than 10–12 balls and may need slightly less chocolate drizzle per piece.
Serving Ideas
These are perfect straight from the refrigerator when you want a quick sweet treat, but they’re also cute enough to put out on a dessert platter.
I especially love serving a mixture of the white chocolate-drizzled and plain caramel chocolate-topped balls together. The two finishes look beautiful side by side, and the flaky sea salt gives the whole batch that extra little something.
They’re also a fun addition to a holiday dessert spread, afternoon coffee break, or anytime you want something sweet that doesn’t require a whole baking project.
Final Thoughts
There is something very satisfying about taking all the best parts of a peanut butter cookie, the creamy peanut butter, sweet caramel, chocolate and flaky salt — and turning them into a little bite-sized piece of cookie dough.
These peanut butter caramel cookie dough balls are soft, fudgy, ridiculously snackable and so easy to keep tucked away in the fridge. Whether you drizzle the whole batch with white chocolate or keep some beautifully simple, they’re the kind of treat that makes it very difficult to stop at just one.
And honestly? Life is too short for boring cookie dough.
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Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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Peanut Butter Caramel Cookie Dough Balls
These Soft and fudgy edible peanut butter cookie dough bites are made with oat flour, maple syrup, creamy peanut butter and dairy-free caramel chocolate chips. Finish them with an optional white chocolate drizzle and flaky sea salt for the ultimate sweet-and-salty treat.
Ingredients
- 1 1/2 cups oat flour
- 1/3 cup creamy all-natural peanut butter
- 1/4 cup pure maple syrup
- 1 1/2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 3 tbsp dairy-free caramel chocolate chips I used pascha chocolate
white chocolate drizzle (optional)
- 1/4 cup dairy-free white chocolate chips
- 1/2 tsp coconut oil
Instructions
- Heat-treat the oat flour: Preheat the oven to 350°F. Spread the oat flour evenly on a baking sheet and bake for 5–7 minutes. Let cool completely before making the dough. (This step is optional)
- Add the oats flour and sea salt to a mixing bowl and whisk to combine.
- Next, Add the peanut butter, maple syrup, melted coconut oil and vanilla extract and Stir until thoroughly combined.
- Fold in the caramel chocolate chips, reserving a few for topping if desired.
- Roll the dough into 10–12 balls. If the dough feels too soft to roll, refrigerate for 15–20 minutes before shaping.
- Add the dairy-free white chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth and melted.
- Drizzle the melted white chocolate over some or all of the cookie dough balls, depending on your preference. Sprinkle with flaky sea salt and add a few extra caramel chocolate chips, if desired.
- Refrigerate for 15–20 minutes, or until the white chocolate has set. Store in an airtight container in the refrigerator.
Notes
Peanut butter: Creamy peanut butter works best. If using a particularly runny natural peanut butter, add 1–2 additional tablespoons of oat flour as needed.
Texture: The finished dough should be soft and fudgy but firm enough to roll. Letting the dough rest for a few minutes before shaping helps the oat flour absorb excess moisture.
White chocolate drizzle: The drizzle is optional. Drizzle all of the cookie dough balls, leave them plain, or make a combination of both.
Storage: Keep refrigerated in an airtight container and enjoy within about 1 week.
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!