Baking•indulgent

Chocolate Caramel Peanut Cookies

Chewy chocolate cookies stuffed with crunchy, salty peanuts and a puddle of chewy caramel in the center.

Ingredients

Quantities are shown as originally provided.

½ cup or 113g butter (unsalted and softened)
1 cup or 200g granulated sugar
½ teaspoon fine sea salt
1 teaspoon vanilla
¼ teaspoon baking soda
1 large egg
½ cup or 50g cocoa
¾ cups plus 2 tablespoons or 115g all purpose flour (use an all purpose flour of about 11% protein content or use bread flour)
½ cup peanuts (roasted)
Chewy caramels (store-bought)
flaked sea salt (if your caramels are not salted and you like salt)

1
The dough needs to chill overnight in the fridge so you’ll make it the day before you intend to bake them. They last a few days and can be made ahead of time.
2
Beat the butter with the sugar, salt, vanilla and baking soda for about 3-4 minutes, until very light and fluffy. Add the egg and beat for another couple of minutes until it’s well combined.
3
Add the cocoa and flour, and beat to just combine. Fold in the peanuts. Set the dough in an airtight container in the fridge overnight.
4
The next day, transfer it to the counter to soften a bit before you start shaping (at least 30 minutes).
5
Scoop the dough into 2 tablespoons of dough onto a cookie sheet lined with parchment paper.
6
Press the dough balls with your thumb to create a little ‘bowl’ shape. Set the caramel in the center and form the dough back into a ball, leaving a bit of the caramel exposed (see photos). Repeat with all the dough. Set the baking tray in the freezer.
7
Preheat the oven to 350. Ensure there’s about 2 inches between each cookie, giving them room to spread. Sprinkle with flaked sea salt if desired. Bake for 12 minutes.