Tag Archives: PB Caramel Cloud Cookie

PB Carmel Cloud Cookie

Dinner Ideas April 3, 2026 Leave a comment

“Meet the PB Caramel Cloud — a dreamy cookie with a soft sponge cake base, creamy peanut butter, gooey caramel, and a silky chocolate top. This original recipe is melt‑in‑your‑mouth perfection and guaranteed to become your new signature dessert.”

Ingredients

  • 1 Cups of flour
  • 1/2 teaspoon of baking powder
  • 1 Cups of sugar
  • 1/2 Cup of milk
  • 1 tablespoon of soft butter
  • 2 eggs
  • 1 jar of peanut butter, creamy or chunky
  • 1 11 oz bag of Kraft Caramels
  • 1/3 cup of heavy cream
  • 1 bag of chocolate candy wafers

Process

Sponge cake

  1. Spray a 9″ x 13″ raised edge baking sheet with cooking spray, line it with parchment paper, then spray the paper. This prevents sticking and makes cleanup easier.
  2. Heat oven to 350°F.
  3. Combine flour, sugar, baking powder, milk, butter, and eggs in a bowl. Mix at a medium speed for 2 minutes until smooth.
  4. Pour the sponge mix into the baking sheet and bake for 20 minutes until done.
  5. Take cake out of the oven and spread the creamy peanut butter (or chunky) on top of the hot cake and spread evenly with an offset spatula.
  6. Refrigerate for an hour.
  7. Unwrap the caramels and melt them with the heavy cream in a microwave-safe bowl, keep stirring every 30 seconds until the caramels and cream are melted together creating a smooth and luscious spread. About 2 minutes.
  8. Remove the cake from the refrigerator and spread the caramel sauce on top of the peanut butter. Return to the refrigerator until the caramel sauce is set.

Note: At this point you can melt the chocolate according to the package instructions and spread on top of the caramel sauce. Cut the cookie into squares while the chocolate is still warm. Place the pan in the refrigerator until the chocolate hardens and then remove cookies to a storage container.

Or

  1. Do not pour chocolate over the set caramel.
  2. Using silicon or poly plastic cookie molds, cut the cookies to fit into the molds using a 2” cookie cutter, set aside.
  3.  Melt the chocolate according to package instructions and pour a tablespoon into the bottom of each mold. Place cookie cutouts in the molds, then refrigerate until the chocolate hardens. Once set, remove from the molds and enjoy your treat.