Salted Caramel Peanut Butter 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!

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.

SALTED CARAMEL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 F
• Using a stand mixer, cream together the butter, peanut butter and sugars
• While mixing, add in eggs one at a time.
• Add in vanilla, baking soda and corn starch
• Add in caramel pieces and peanut halves
• Slowly add in Bob's Red Mill flour - making sure it gets fully incorporated into the dough
• Scoop a spoon full of dough into your hands and roll into a ball - making sure no caramel pieces are visible. You can gently flatten the dough a little with your palm if you like a flatter cookie
• Place each ball on a foil lined greased cookie sheet and sprinkle with just a pinch of sea salt
• Bake for 10-12 minutes (Note: Caramel WILL ooze out - don't be alarmed)
• Allow to cool on pan for no longer than a minute or two before transferring to a wire rack to finish cooling (Any excess caramel that oozed out should easily break off at this time)
• Serve with a glass of milk and enjoy!

SALTED CARAMEL PEANUT BUTTER NO BAKE COOKIES

Steps:

• Take 1/2 cup light Karo syrup and 1/2 cup sugar and bring to a low boil in a medium saucepan. Stir continuously.
• Once boiling, remove from heat and add 1 cup peanut butter.
• Stir until the peanut butter is melted, then add 2 cups Rice Krispies. Mix until coated.
• Drop by rounded tablespoonfuls onto waxed paper and let cool.

SALTED CARAMEL PEANUT BUTTER CUPS

Steps:

• For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing.
• Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before.
• For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together.
• Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes.
• Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately.

SALTED CARAMEL PEANUT & CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of your stand mixer, cream together the butter and sugars until fluffy.
• Add the egg and vanilla and beat on high for 2 minutes. Make sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
• In another bowl, stir together the flour, baking soda and salt then add this to the butter/sugar mixture. Mix on medium speed until incorporated.
• Add the nuts and chocolate chips and mix on low until combined.
• Chill in the freezer for 90 minutes.
• Preheat oven to 375 F degrees and line baking sheets with parchment paper.
• Scoop 1" balls of dough onto the baking sheet leaving 1 1/2" between each. Sprinkle a small amount of sea salt onto the top of each ball.
• Bake 8 minutes or until golden brown. DO NOT OVER BAKE.
• Allow to cool on the sheet for 1 minute before removing to a wire rack to cool completely.