Brown Butter Salted Peanut Caramel Chocolate Chip Cookies Recipes

SALTED CARAMEL, PEANUT BUTTER, CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven 350 degrees F.
• Coat baking sheet with cooking spray; set aside.
• Using a mixer cream butter until smooth, add brown sugar and granulated sugar; cream 5-7 minutes until light and fluffy.
• Add vanilla, eggs; mix 3 minutes or until smooth.
• Meanwhile in a separate mixing bowl, combine flour, cornstarch, baking powder, and sea salt; whisk to combine.
• Add dry ingredients to wet, all at one time, mix until 80% incorporated.
• Add milk chocolate chips and caramel bits; stir by hand to incorporate.
• Using large cookie scoop onto prepared baking sheet.
• Sprinkle tops of dough with pinch of sea salt.
• Bake 8-9 minutes (do not over bake).
• Remove to cooling racks, cool completely.
• Enjoy!

SALTED CARAMEL BROWN BUTTER COOKIES

Steps:

• Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
• Place unwrapped chocolate kisses in the freezer.
• Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
• Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

BROWN BUTTER SALTED PEANUT CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• To make the caramel line a baking tray with either parchment paper or a silicon matt. Place the caster sugar into a saucepan set over medium heat and cook until the sugar has fully melted and the caramel is a deep brown colour, that of an old penny. Immediately pour it out onto the prepared baking tray, spreading out a little so thats it not too thick. Set aside for 30 minutes or until it hardens like glass.
• To make the cookie dough place the butter into a saucepan and over low/medium heat cook until the butter has melted and then, stirring occasionally, cook until the butter has browned. At first the butter will bubble and splatter, this is the water cooking out from the fat, and then it will foam. When it foams stir the butter more frequently and look for signs the browning has happened. You should be able to smell the change, the aroma will become nutty and toasty. The milk solids will also turn a golden brown. Remove from the heat and pour into a large bowl and set aside for 10 minutes to cool. When browning the butter be careful as this process happens very quickly and if you don't keep an eye on the pan the butter can go from perfectly browned to burnt in the matter of seconds.
• Once the butter has cooled add the sugars and using an electric mixer with the beater attached beat together for a couple minutes to combine. Add the eggs and yolks and beat on medium speed for about 3-4 minutes or until the mixture is pale. Add the vanilla and mix in briefly to combine.
• In a separate bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Add this mixture to the butter mixture and mix on low speed just until a dough if formed. Add the peanuts and chocolate. Take a wooden spoon and bash the caramel into little pieces a cm or two wide. Tip this into the bowl with the chocolate and peanuts and mix briefly until everything is evenly distributed. Refrigerate the dough for two hours.
• Just a quick note on refrigeration, these cookies contain hard caramel and excessive refrigeration or freezing will cause issues, the caramel will start to liquify and so whilst I would normally encourage you to freeze the dough for future use, with these its more of a case of make, bake and share.
• Preheat the oven to 180ºC (160ºC Fan)
• Once the dough is chilled form into cookies about 70g in size. One word of caution when shaping these is that the caramel can be a little sharp. You can roll these into balls, just be careful not to stab yourself with caramel, or you can use a cookie scoop so you don't have to touch the dough itself. Place the cookies onto parchment lined baking trays, leaving plenty of space for spread (6 cookies per tray is good for regular sized baking trays). Sprinkle with a little salt, leave off of course if you prefer, and bake for about 14-16 minutes or until golden brown around the edges and just a touch paler in the middle. You may find when baking these that they come out of the oven an unusual shape and this is down to the caramel. When the cookies bake the caramel liquifies and sets again on cooling but the melting can mean it makes the cookies spread a little randomly. To correct this I take the cookies out a few minutes before they're done baking and use large round cookie cutter to scoot them back into shape, and then I repeat this once the cookies are baked.
• Remove the cookies from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
• Kept in a sealed container the cookies will keep for 4 days.