Peanut Caramel Sandwich Cookies
I attempted these cookies about a month ago, and they were super good.
I don't mean to brag, but I got rave reviews actually.
Something like, "these are the best cookies you've ever made" yadda yadda.
Since they were that good, I figured I would make them again.
But this time I added caramel. Oh yeah. Had to kick it up a notch. Definitely weren't good enough.
Now they have all the best textures: they are chewy, crunchy and gooey. Score!
Peanut Caramel Sandwich Cookies
Makes about twenty, 2" round sandwich cookies
Peanut Butter Cut-Out Cookies
1/2 cup unsalted butter, softened
1/4 cup smooth peanut butter
1 cup brown sugar, packed
1 tsp vanilla
2 1/4 cups a.p flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
In a medium bowl, cream the butter and peanut butter together with an electric beater until smooth. Add the sugar, vanilla and egg and mix on low until combined.
In a separate bowl whisk together the dry ingredients. Slowly add the dry to the wet and mix by hand until just incorporated. Dump out dough onto a piece of plastic wrap. Wrap and form onto a disk. Refrigerate for 20 minutes.
Preheat oven to 325 degrees.
Once chilled, take dough and roll out (between large pieces of plastic wrap so it doesn't stick to the counter) to about 1/4" thick. Cut out about forty, 2" rounds, re-rolling dough from scraps if necessary, and place on baking trays lined with parchment. Place cookies about 1/2" apart from each other. Bake for 9 minutes or until golden. Allow cookies to cool completely.
Peanut Caramel Sauce
1/2 cup granulated sugar
2 tbsp water
1/2 tbsp light corn syrup
2 tbsp whipping cream
1 tbsp butter
2 tbsp peanut chunks
In a small saucepan, add sugar, water and corn syrup. Cook over medium heat until golden in colour, swirling to cook evenly. Be careful not to burn it.
Remove from heat and add whipping cream. Whisk quickly to combine-- careful as it will bubble violently. Lastly, add the butter and peanut chunks. Stir to combine. Set aside.
Peanut Butter Icing
3 tbsp butter, softened
3/4 cup smooth peanut butter
1/4 cup + 3 tbsp powdered sugar
With an electric beater, cream butter and peanut butter together until smooth. Add powdered sugar, beat until smooth.
Transfer icing to a pastry bag fitted with a small round tip.
Chocolate Coating (Optional)
1 cup compound milk chocolate
1/4 cup cocoa nibs
Once all ingredients are ready for assembly, melt chocolate in the microwave in a small heatproof bowl, big enough to be able to dip the cookies into easily. Stir in between 20 second intervals. Once chocolate is fully melted and smooth, get ready to assemble.
On the backside of half the cookies, pipe a ring of peanut butter icing, leaving a hole in the center.
In the hole, pour a small amount of the peanut caramel sauce. Take another cookie and sandwich the two together, pressing quite firmly to stick the two together.
Take your cookie and dip half into your prepared melted compound chocolate. Shake the cookie slightly to let the excess chocolate drip off back into the bowl. Place on a sheet of wax paper.
Sprinkle cocoa nibs on drying chocolate.
Repeat the above steps until all cookies are done.
Place cookies in fridge to set the chocolate, about 15 minutes.
Once chocolate has set, they can then be kept at room temperature in an airtight container for about a week. Enjoy!
If you don't try these out... I will most ceratinly judge you.
Unless you are allergic to peanut butter. Then I won't. However, you can still make them with WOW butter.
Okay never mind, there are no excuses. You have to try them. You won't regret it.