Thursday, October 18, 2012

Chocolate Peanut Butter Caramel Cookies



I am so up for Willow Bird Challenge #3, because, can I make a confession, I've never made a stuffed cookie before. Yes, I've been baking for well over thirty years and not one stuffed cookie! 

With Halloween less than two weeks away I wanted to take my cue from all the candy I'm seeing everywhere. Chocolate, caramel and peanut butter first came to mind. But do I do a vanilla cookie and fill it with chocolate and peanut butter? Or a peanut butter cookie filled with caramel and chocolate. Or, maybe, a chocolate cookie filled with peanut butter and caramel!? I could only try.

I settled on a chocolate cookie using a recipe I've been making for ions. We used to make them with white chocolate chips and called them Penguin cookies. And later I dusted them with powdered sugar before baking and they were Chocolate Crackle cookies. I added just a little more flour to help the dough stand up to the filling. Kraft caramels were a no brainer seeing as time was a factor, but when I make these again I'll definitely make my own caramel, as per my husbands wishes. For the peanut butter part, that was just equal parts organic creamy peanut butter and confectioners sugar. I think they turned out pretty darn good. In fact I will go as far as to say they are stupid delicious, in that I was stupid to never make them before!

Chocolate Peanut Butter Caramel Cookies

1/2 cup butter
1/2 cup light brown sugar
1/4 white sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 teaspoons white whole wheat flour (King Arthur)
1/4 cup cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 ounces melted dark chocolate, cooled
 7-8 Kraft caramels
1/2 cup organic peanut butter
1/2 cup confectioners sugar
Demarara sugar to put on top before baking 

Preheat oven to 350 degrees. In an electric mixer, cream the butter and sugars. Scrap the bowl to make sure everything is mixed well. Add the egg and vanilla and beat on medium speed until light and fluffy, about 30 seconds. Combine the flour, baking powder, salt and cocoa and make sure the salt and baking powder get totally mixed in. Add dry mix to butter mixture and beat on low, scraping the bowl once or twice to make sure everything is incorporated. Add the melted chocolate and beat on low just until everything is comes together.

In a small bowl mix peanut butter and confectioners sugar. Unwarp the caramels and cut them in half. For each cookie scoop out about 2 tablespoons of dough (I used a 1/2 ounce ice cream scoop), one for the bottom and one for the top. Make two balls and flatten them to a disk about 1 and 3/4 inches in diameter. Put one disk on a parchment lined cookie sheet. Top with half a caramel and a 1/4 teaspoon of peanut butter mixture. Place the second disk on top and press it down around the filling and into the bottom dough. Repeat with the rest of the dough. Sprinkle with Demarara sugar. Bake for 10 minutes, spinning the tray midway through. Makes 15 cookies.







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4 comments:

  1. Wonderful flavors together! Can´t go wrong with them, even if you used caramels.

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  2. Thanks Paula, they were yummy. Even my husband, who doesn't like peanut butter, enjoyed his fair share!

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  3. Totally love these - they look so tasty! Caramel and peanut butter make a great filling!

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  4. Thanks Sara, they sure had that sweet and salty thing going on!

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