Salted Caramel Peanut 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 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.

SALTED PEANUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.

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 CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

SALTED CARAMEL CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Count out 25 caramels for the drizzle to go on top of cookies, set aside.
• Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
• In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
• In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
• Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
• Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
• Bake for 8-10 minutes (be careful not to overbake them).
• Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
• While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
• Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
• Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
• Makes about 30 cookies.