Caramel PB Cookies

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Salted Caramel Stuffed Peanut Butter Cookies

Ingredients:

For the Cookies:

• 1 cup (240g) creamy peanut butter
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Salted Caramel Filling:

• 20 soft caramel candies
• 2 tbsp heavy cream
• Sea salt flakes, for sprinkling

Instructions:

Preparing the Salted Caramel Filling:

1. Unwrap the caramel candies and place them in a microwave-safe bowl.
2. Add the heavy cream to the bowl.
3. Microwave the caramels and cream in 20-second intervals, stirring in between, until fully melted and smooth.
4. Set the caramel aside to cool slightly and thicken.

Making the Cookie Dough:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Assembling the Cookies:

1. Scoop out about 1 tablespoon of cookie dough and flatten it into a disk in your hand.
2. Place a small spoonful of the cooled caramel in the center of the disk.
3. Take another tablespoon of cookie dough, flatten it, and place it over the caramel.
4. Seal the edges by pinching the dough together and roll it into a ball. Repeat with the remaining dough and caramel.
5. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Lightly press down on each cookie with a fork, once vertically then once horizontally, to flatten slightly.

Baking and Finishing:

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
2. Remove from the oven and immediately sprinkle the tops of the cookies with sea salt flakes.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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