Bruno Albouze Caramel Peanut Cookies
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Caramel Peanut Cookies

Yields20 ServingsPrep Time50 minsCook Time17 minsTotal Time1 hr 7 minsRating

Ingredients

Peanut Butter
 80 g Toasted, or roasted unsalted peanuts
Peanut Praliné (Spread)
 150 g Sugar
 300 g Toasted, or roasted unsalted peanuts
Cookie Dough
 130 g Butter, soften
 80 g Peanut butter
 120 g Brown sugar
 120 g White sugar
 4 g Fleur de sel, or kosher salt
 100 g Eggs
 350 g All-purpose flour
 8 g Baking soda
Soft Caramel (Dulce de Leche)
 170 g Heavy cream
 50 g Milk
 25 g Sugar
 25 g Corn syrup, or glucose
 2 g Fleur de sel, or kosher salt
 2.50 g Vanilla paste, or extract
Caramel
 75 g Sugar
 100 g Corn syrup, or glucose
 60 g Butter

Directions

Peanut Butter
1

In a food processor, blend until it turns into paste. Make more for better results and save leftover for your daily peanut butter spread.

Peanut Praliné
2

Make caramel a sec (caramel without water), throw in peanuts and coat them in. 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 remaining for topping.

Cookie Dough
3

Cream butter, peanut butter and salt. Add both sugars and blend well. Add eggs, flour and baking soda. Scoop out cookie dough into 50g portions and chill for up to 2 weeks.

Soft Caramel
4

Heat up cream, milk, sugar, corn syrup, salt and vanilla; keep hot. Meanwhile, in a large saucepan make a dark caramel with sugar and glucose (no water) – Very carefully, and when the caramel is ready – turn the heat off and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn heat back on and cook the caramel mixture to 221ºF/105ºC. Sieve and cool to 158ºF/70ºC, add butter and blend well. Chill.

Baking
5

Flatten cookies a bit, top with some of the crushed caramelized peanuts.
Bake at 350ºF/180ºC for 12 minutes. Pipe out peanut praliné dots on 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, add more of the praliné and crushed caramelized peanuts and a light sprinkle of fleur-de-sel. Serve at room temperature. Enjoy!

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