Peanut Butter Chocolate Chip, White Chocolate, Salted Caramel Swirl Cookies
I’m all settled into the new house and have been dying to bake something…this little beauty has two ovens! I can make dinner AND desert at the same time, not to mention, making thanksgiving dinner will be a whole lot easier with double the precious oven space.
I was moving some of my pantry items in and noticed a half of an opened bag of white chocolate chips, half a bag of chocolate chips, and I still have two jars of my homemade caramel sauce that I made as gifts over the holidays (it tasted good, I’m assuming it still is). Seeing all these ingredients gave me the crazy idea to use them all together, plus I love, love, love peanut butter. And now, here we are, with Peanut Butter Chocolate Chip, White Chocolate, Salted Caramel Swirl Cookies or as I like to call them, Everything But The Kitchen Sink Cookies.
I adapted the original recipe from here (Baking Bites – Peanut Butter Chocolate Chip Cookies) I used all natural peanut butter from Sprouts (a.k.a Henry’s or Boney’s). The all natural kind I used isn’t as oily as the processed stuff and my dough came out a little drier and crumblier than I’m sure the original recipe was supposed to be. So,I added the caramel sauce, it added just the right amount of moisture, these cookies were so incredibly moist and delicious. You will absolutely LOVE THEM!!
Ingredients: 2 1/4 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 3/4 cup peanut butter 1 large egg 1 tsp vanilla extract 1 cup chocolate chips
1 cup white chocolate chips
6 oz. salted caramel sauce (easy homemade recipe below, make extra and share with your friends!)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in peanut butter, egg and vanilla until mixture is smooth. Gradually blend in the flour mixture until dough comes together and no streaks of dry ingredients remain. Stir in chocolate chips until well distributed.
Shape dough into 1-inch balls and place on baking sheet, leaving about 2 inches between them to allow for spread.
Bake for 9-10 minutes, until cookies are lightly browned and set around the edges (slightly longer baking will result in crispier cookies). Cool cookies for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Homemade caramel sauce
(Recipe from the Food Network Magazine, December 2011)
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
1 teaspoon sea salt
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don’t worry – the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.