Peanut Butter Cookie Recipe with Salted Peanut Caramel
There’s something magical about the combination of peanut butter and caramel, especially when it comes to cookies. This Peanut Butter Cookie Recipe with Salted Peanut Caramel takes classic peanut butter cookies to a whole new level. Imagine soft, chewy cookies filled with a luscious layer of salted peanut caramel, topped with crunchy roasted peanuts. It’s an indulgent treat that’s perfect for any occasion, be it a cozy night in or a festive gathering with friends and family. Let’s dive into why this recipe deserves a special place in your baking repertoire!
Reasons to Love Peanut Butter Cookie Recipe with Salted Peanut Caramel
- Irresistible Flavor: The combination of creamy peanut butter and sweet, salty caramel creates a flavor explosion.
- Chewy Texture: These cookies are soft and chewy on the inside with a slight crunch on the outside.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is approachable for bakers of all levels.
- Customizable: You can adjust the sweetness or add chocolate for an extra layer of flavor.
- Perfect for Sharing: These cookies are great for gatherings, making them the ideal treat to share with loved ones.
Ingredient Breakdown
- 8 tablespoons (115g) unsalted butter: At room temperature, this adds richness and helps achieve the desired cookie texture.
- 1/2 cup (120g) packed light brown sugar: Provides moisture and a slight caramel flavor.
- 1/2 cup (100g) granulated sugar: Sweetens the cookies and contributes to their chewy texture.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Enhances the flavor profile of the cookies.
- 3/4 cup (200g) creamy salted peanut butter: The star of the show, giving the cookies their signature peanut flavor.
- 1 3/4 cups (250g) flour: The base of the cookie dough, providing structure.
- 1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1/4 teaspoon salt: Balances the sweetness and enhances the peanut flavor.
- 1 cup (250ml) heavy cream: Used in the caramel sauce for a rich, creamy texture.
- 1/2 cup (125ml) water: Helps in dissolving the sugar when making the caramel.
- 1 cup (200g) granulated sugar: Used for the caramel, creating that irresistible sweetness.
- 1 tablespoon glucose or light corn syrup: Prevents the sugar from crystallizing in the caramel.
- 1/8 teaspoon coarse salt: Enhances the flavor of the caramel.
- 3/4 cup (100g) finely chopped roasted salted peanuts: Adds crunch and a burst of salty flavor on top of the cookies.
- Optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted: For drizzling on top for a chocolatey twist.
What’s in the Gear List
- Mixing bowls: For combining the cookie dough and caramel ingredients.
- Electric mixer: Makes creaming the butter and sugars easy and efficient.
- Baking sheets: To place the cookie dough for baking.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Whisk: Essential for mixing the caramel ingredients.
- Saucepan: For cooking the caramel sauce.
- Cookie scoop: For evenly portioning the dough.
Peanut Butter Cookie Recipe with Salted Peanut Caramel Made Stepwise
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 2: Add the Wet Ingredients
Beat in the large egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
Step 3: Incorporate the Peanut Butter
Add the creamy salted peanut butter to the mixture and blend until smooth. The dough will be thick and sticky.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture, blending until just combined.
Step 5: Chill the Dough
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
Step 6: Make the Salted Peanut Caramel
In a saucepan over medium heat, combine the granulated sugar, water, and glucose or corn syrup. Stir until the sugar dissolves, then let it boil without stirring until it turns a golden-brown color. This should take about 10 minutes.
Step 7: Add the Heavy Cream
Remove the saucepan from heat and carefully whisk in the heavy cream and coarse salt. The mixture will bubble, so be cautious. Return to low heat and stir until smooth.
Step 8: Scoop and Bake the Cookies
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Use a cookie scoop to portion out the dough, placing them about 2 inches apart on the prepared sheets. Bake for 10-12 minutes until the edges are golden but the centers are still soft.
Step 9: Add Caramel and Peanuts
Once the cookies are out of the oven, immediately use the back of a spoon to create a well in the center of each cookie. Fill each well with the salted peanut caramel and sprinkle with finely chopped roasted salted peanuts.
Step 10: Optional Chocolate Drizzle
If desired, drizzle melted chocolate over the cookies for an extra decadent touch.
Variations by Season
- Fall: Add a sprinkle of cinnamon to the cookie dough for a warm spice flavor.
- Winter: Incorporate crushed peppermint candies into the caramel for a festive twist.
- Spring: Use chopped dried fruits like cranberries or cherries in place of peanuts for a fruity update.
- Summer: Add a touch of coconut flake to the cookie dough for a tropical flair.
Learn from These Mistakes
- Don’t skip chilling the dough; it helps the cookies maintain their shape.
- Be careful when making caramel, as it can burn quickly. Always keep an eye on it.
- Make sure your baking sheets are properly lined; this prevents sticking and helps with even baking.
- Don’t overbake the cookies; they should remain soft in the center for the perfect texture.
Storing, Freezing & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep well for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature until heated through.
Reader Questions
Can I use natural peanut butter instead of creamy salted peanut butter?
Yes, but keep in mind that natural peanut butter may alter the texture slightly since it can be thinner and less sweet than creamy peanut butter. You may want to adjust the sugar levels accordingly.
Is it necessary to use heavy cream in the caramel?
While heavy cream provides a rich texture, you can use full-fat coconut milk as a dairy-free alternative for a similar consistency in the caramel sauce.
What if my cookies spread too much while baking?
This could be due to the dough being too warm. Make sure to chill the dough adequately and check the oven temperature with a thermometer to ensure it’s accurate.
Can I make the cookies ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate it for up to three days before baking. Just be sure to let it sit at room temperature for a few minutes before scooping and baking.
Wrap-Up
Now that you have all the details for this Peanut Butter Cookie Recipe with Salted Peanut Caramel, it’s time to get baking! These cookies are not only delicious but also bring a touch of nostalgia and comfort to any gathering or cozy evening at home. The combination of flavors and textures will surely impress anyone who tries them. So roll up your sleeves, grab your ingredients, and enjoy the delightful process of creating these scrumptious treats!
Peanut Butter Cookie Recipe with Salted Peanut Caramel
Ingredients
Equipment
Method
- Step 1: Prepare the Cookie Dough: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
- Step 2: Add the Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Step 3: Incorporate the Peanut Butter: Add the creamy salted peanut butter to the mixture and blend until smooth. The dough will be thick and sticky.
- Step 4: Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture, blending until just combined.
- Step 5: Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
- Step 6: Make the Salted Peanut Caramel: In a saucepan over medium heat, combine the granulated sugar, water, and glucose or corn syrup. Stir until the sugar dissolves, then let it boil without stirring until it turns a golden-brown color. This should take about 10 minutes.
- Step 7: Add the Heavy Cream: Remove the saucepan from heat and carefully whisk in the heavy cream and coarse salt. The mixture will bubble, so be cautious. Return to low heat and stir until smooth.
- Step 8: Scoop and Bake the Cookies: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Use a cookie scoop to portion out the dough, placing them about 2 inches apart on the prepared sheets. Bake for 10-12 minutes until the edges are golden but the centers are still soft.
- Step 9: Add Caramel and Peanuts: Once the cookies are out of the oven, immediately use the back of a spoon to create a well in the center of each cookie. Fill each well with the salted peanut caramel and sprinkle with finely chopped roasted salted peanuts.
- Step 10: Optional Chocolate Drizzle: If desired, drizzle melted chocolate over the cookies for an extra decadent touch.
Notes
- Chill the dough to prevent spreading.
- Be cautious while making caramel to avoid burning.
- Store cookies in an airtight container for up to a week.
