These Chocolate Peanut Butter Caramel Cookies start with a peanut butter thumbprint cookie, filled with chewy caramel, then topped with chocolate. You could almost call them snickers cookies.
195gplain flour (all purpose flour)(1 ½ cups / 7oz)
1teaspoonbaking powder
¼teaspoonsalt
granulated sugar for rolling
FOR THE CARAMEL
250gstore-bought chewy caramels(8.8oz)
¼cupthickened cream (heavy cream)
FOR THE CHOCOLATE
100gchocolate for topping (milk or dark or some of each)
or 32 Hersheys kisses
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or electric handheld beater
cookie scoop
cookie tray / baking sheet
Saucepan
Instructions
FOR THE PB COOKIES
Preheat the oven to 180C / 350F / 160C fan forced and line 2 large cookie sheets with baking paper.
In a small bowl, whisk together flour, baking powder and salt and set aside.
Beat together the butter and sugar until lightened and fluffy, scraping down the sides of bowl as necessary.
Add the peanut butter and beat to combine, then the egg and beat to combine.
Add the flour and beat until fully incorporated into a soft dough..
Use a small cookie scoop to scoop out balls of dough (or about 1 tablespoon worth, if you don't have a cookie scoop) and roll them into smooth balls.
Roll them in granulated sugar then sit on baking trays at least 1-2 inches apart.
Use your thumb to slowly and gently make a deep indent in each cookie making sure not to push a hole through the bottom. The edges of the cookies may crack a little but that’s ok. Push any large cracks back together.
Bake for 10 minutes, then let them cool on the tray for 2-3 minutes before transferring to a cooling rack.
FOR THE CARAMEL
Combine the caramels and cream in a small saucepan, then heat over low heat while stirring until melted and smooth.
Fill the thumbprint of each cookie with caramel then let it cool for 5 minutes before proceeding.
Melt chocolate in the microwave in 30 second bursts, stirring well between each, then spoon a little over the caramel of each cookie.
OR press a Hersheys kiss into the caramel gently on each cookie.
Please take a moment to rate this recipe. I helps me to keep creating free recipes and helps other readers too.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.