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Homemade Peanut Butter Cookie Recipe with Salted Peanut Caramel photo

Peanut Butter Cookie Recipe with Salted Peanut Caramel

This Peanut Butter Cookie Recipe is a delightful treat! Soft, chewy cookies filled with salted peanut caramel and topped with crunchy peanuts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 8 tablespoons unsalted butter at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy salted peanut butter
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the Salted Peanut Caramel:
  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon glucose or light corn syrup
  • 1/8 teaspoon coarse salt
For Topping:
  • 3/4 cup finely chopped roasted salted peanuts
  • 4 ounces bittersweet, semisweet, or milk chocolate optional, melted

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Whisk
  • Saucepan
  • Cookie scoop

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.