Ingredients

The following ingredients have 36 Servings
  • 1 cup peanut butter
  • 1/2 cup butter (room temperature)
  • 1/2 cup brown sugar (lightly packed)
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour (fluffed, scooped and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 chewy caramel candies (unwrapped (about 115 grams))
  • 3 tablespoons milk
  • 1/2 cup chocolate (chopped (about 75 grams))
  • 1/4 cup finely chopped peanuts

Instruction

  • Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. Set aside.
  • In a large bowl, combine peanut butter, butter, and sugars and beat with an electric mixer until smooth and creamy.
  • Add egg and vanilla and beat until combined.
  • Add flour, baking soda and salt and mix until combined -- you may have to do this with a spoon or your hands.
  • Roll into 1" balls and place about 2" apart on baking sheets. Bake for 8-10 minutes (I bake mine for 9) until puffed and dry looking on top. After removing from the oven, use the back of a ½ teaspoon measuring spoon to make an indent in the center of each cookie. Set aside to cool completely.
  • In a small pot, combine caramels and milk over low heat. Cook, stirring regularly, until melted and smooth. Spoon ½ teaspoon into the center of each cookie.
  • In another small pot, heat 1" of water over medium heat until simmering. Place a glass bowl over top, ensuring that the bottom of the bowl does not touch the water (you are making a double boiler). Place chocolate in the glass bowl and heat, stirring constantly, until melted and smooth.
  • Pour chocolate into a plastic bag and snip one of the corners. Drizzle chocolate over cookies and immediately sprinkle with chopped peanuts.
  • Let set until chocolate is set before storing in an air tight container on the counter for 1 week or in the freezer for 3-4 months.