Recipe of the Week: Peanut Butter Caramel Cookies
Wondering what to make for dessert for the holidays this year? Just grab a bag or two of Werther’s® Original® Holiday Caramels which is now available on Magic Receipts and you’ll earn up to 1000SB when you upload your receipt! You’ll need this for the Peanut Butter Caramel Cookies by Hungry Enough to Eat Six.
- 3¼ cups all-purpose flour, unbleached
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup smooth peanut butter (about 9 ounces)
- 24 soft caramel candies like Werther’s Originals (wrappers removed)
Make the cookie dough:
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper or a Silpat mat.
- Mix together the flour, baking soda, salt and baking powder in a large bowl. Hold this aside.
- Cream together the softened butter, granulated sugar and brown sugar in the bowl of a stand mixer or in a large bowl with a hand mixer. Cream the butter and sugars for about 5 minutes. Mix in the eggs one at a time, then add the vanilla extract and mix this in, too. Beat in the peanut butter until the mixture is smooth.
- Add the flour mixture to the bowl in two additions, scraping the bowl a couple of times to be sure everything is incorporated.
- Scoop out portions of the dough using a tablespoon-sized cookie scoop and space them evenly on the prepared baking sheet. Press a small indentation in middle of each dough portion with your thumb (not too deep.)
Bake the cookies:
- Bake the cookies for 10 minutes. While this batch bakes put the bowl of remaining dough in the fridge to keep it chilled.
Add the caramels:
- After 10 minutes pull the baking sheet from the oven and set a caramel into the center of each cookie, pressing it in just a little.
- Bake the cookies for an additional 4-5 minutes until the edges are lightly browned.
- Pull the pan from the oven, let the cookies rest on the pan for 10 minutes, then carefully transfer them to a cooling rack with a spatula. (If they seem too fragile let the rest a little longer. If you used parchment paper you can also carefully lift the paper and cookies up by grabbing opposing corners and quickly move the whole thing to the cooling rack.)
- Repeat the baking and caramel steps with the rest of the dough.
- Once the baked cookies have cooled, store them in a sealed container at room temperature for up to 4 days. Makes about 36 cookies.