Peanut Butter Cookies with Peanut Caramel Recipe

Looking for an easy Peanut Butter Cookies with Peanut Caramel recipe? Learn how to make Peanut Butter Cookies with Peanut Caramel using healthy ingredients.


Submitted by sma033

Makes 50 servings



http://www.davidlebovitz.com/archives/2008/12/peanut_butter_cookies_with_salte_1.html

Recipe Ingredients for Peanut Butter Cookies with Peanut Caramel

8 tablespoons (115g) unsalted butter, at room temperature
1/2 cup (120g) brown sugar, packed
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup (200g) peanut butter
1 3/4 cups (250g) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (250ml) heavy cream
1/2 cup (125ml) water
1 cup (200g) granulated sugar
1 tablespoon light corn syrup or glucose
1/8 teaspoon salt
3/4 cup (100g) peanuts, roasted salted, finely chopped

Recipe Directions for Peanut Butter Cookies with Peanut Caramel

  1. Preheat the oven to 350F and line two baking sheets with parchment paper or silicone baking mats.

  2. With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl.

  3. Beat in the peanut butter.

  4. In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour.

  5. Scoop up tablespoon-sized portions of the dough (Cindy, and I, recommend using a small ice cream or cookie scooper, to make it easier) and roll each piece between your hands so they're as smooth as possible so they don't crack at the edges when performing the next step.

  6. Space them 1 1/2-inches (2 cm) apart on the baking sheets, then use the rounded end of a wooden spoon, or your thumb, to make a depression in each one. Don't worry much if the sides crack; push them back together.

  7. Bake the cookies for 13-16 minutes, rotating the baking sheets midway during cooking, until they are light-golden brown and the edges barely start to darken. Remove from oven, and while they're warm, press in to reinforce each depression with the end of the wooden spoon. Let cool completely.

  8. Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.

  9. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (For detailed instructions, read my post How to make the perfect caramel.)

  10. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

  11. Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

  12. Storage: Cookies will keep in an airtight container, at room temperature, for 3 to 4 days. The unbaked dough can be rolled into rounds and stored in a heavy-duty freezer bag in the refrigerator or freezer, until ready to bake.

  13. Note: For best results, use regular smooth peanut butter, if available.

Categories

Dessert

Nutrition Facts
Serving Size 26.5g
Amount Per Serving
Calories
107
Calories from Fat
53
% Daily Value*
Total Fat
5.9g
9%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
64mg
3%
Potassium
51mg
1%
Total Carbohydrates
12.2g
4%
Dietary Fiber
0.5g
2%
Sugars
8.0g
Protein
2.2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • High in sugar
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