Caramel Peanut Cookies

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The new generation of cookies

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Peanut Butter

• In a food processor, turn the 80 peanuts into paste; set aside.

Peanut Praliné

• In the frying pan, melt sugar and let the mixture caramelize and wait for it to turn dark amber in color. Coat in the toasted peanuts. Transfer onto a silicone mat or over a lightly oiled work surface. Cool and break into pieces. Process half of the caramelized peanuts into paste (praliné). Crush and save the remaining brittle for topping.

Cookie Dough

• In a bowl, combine flour and baking soda. Meanwhile, in the food processor or stand mixer fitted with the paddle attachment, cream the softened butter along with the peanut butter, salt and sugars. Add eggs gradually and mix until fluffy. Add powders and mix on low until it comes together. Scoop out cookie dough into 1.8-ounces/50g portions. At this juncture, the scooped cookie dough can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Soft Caramel

• In the small saucepan, heat up all together: cream, milk, sugar, corn syrup, salt and vanilla; keep the mixture hot. Meanwhile, in the large saucepan make caramel with the sugar and glucose (no water) – Very carefully, and when the caramel is ready and begins to smoke – turn off the heat and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn the heat back on, and cook until your candy thermometer reaches 221ºF/105ºC. Sieve the soft caramel and let cool to 158ºF/70ºC. Add butter in and blend well. Let cook and chill.

Baking

• Preheat fan oven to 330ºF/160ºC. Arrange cookie on tray and flatten gently. Top with some of the save crushed caramelized peanuts (brittles). Pre-bake cookies for 8-10 minutes. Pipe out some peanut praliné inside each cookie and bake for 5 minutes more. Transfer cookies onto wire-rack to cool to room temp. Add dots of the chilled soft caramel, more of the praliné and then the rushed caramelized peanuts. Add a light sprinkle of fleur-de-sel. Serve at room temperature. Enjoy!

Storage

• Baked peanut butter cookies can be stored at room temp for about 2 days. They can also be kept frozen for up to a month. Quickly reheat frozen cookie 5 minutes in the oven.

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