If you like dark chocolate, ooey gooey caramel, peanut butter and a sprinkling of sea salt (and honestly who doesn't?) then you will love these cookies!
The theme for this month's Leftovers Club exchange was salt. My intentions were to come up with a unique recipe using salt, but time got the best of me, as it often does, and I defaulted to everyone's favorite salted ingredient...salted caramel. I guess you can never go wrong with salted caramel right?
Well, I took this step even farther. Instead of making my own salted caramel (which I highly recommend), I cheated and used Rolo candies cut in half with a sprinkling of sea salt. Voila! Instant "cheaters" salted caramel!
For this recipe, I used my Whoopie Pie pan which I received as a gift a few years ago! I really like baking cookies in this pan. They turn out large and thick without spreading out too much and each one is the same size!
This month I was paired with Alli from Tornadough Alli! Don't you just love her blog name? Alli is one of 3 new members to The Leftovers Club and I for one know we're really excited to have her in our group!
Alli sent me these delicious Sweet & Salty Ruffle Treats. They were so good!! Thanks Alli!
With this being Alli's first swap with the group, I knew I had to make a good impression. Not only did I send my package out to her early (normally I'm very last minute), but I also included these artisan salts handmade in Vista, CA where I live! I know Alli will come up with a creative use for them!
If you're interested in swapping delicious treats each month with a fun group of fellow bloggers, sign up to join over at Alwayz Bakin! You'll really enjoy it!!
Now onto the recipe...
Dark Chocolate, Seat Salt Caramel Peanut Butter Cookies
Makes 16 large cookies
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar (I used golden)
1 large egg, room temperature
1 tablespoon vanilla extract
1 cup crunchy peanut butter
1/2 cup extra dark chocolate chips (I used Guittard)
20 rolo candies cut in half or thirds
Sea Salt & Extra dark chocolate chips for sprinkling on top
Preheat oven to 350f
Place the flour, baking soda and salt in a small bowl and whisk to combine. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugars together at medium speed until light and fluffy (approx. 3 minutes) scraping down the bowl with a rubber spatula as needed.
Add the egg, vanilla and peanut butter and mix at med-low speed until combined. Scrape down the bowl with a rubber spatula.
Add the dry ingredients and mix on low speed until combined. Fold in the dark chocolate chips.
Scoop about a tablespoon and a half of dough into each cup of your whoopee pie pan then smooth the dough out to the edges. The cup should be about 3/4 full but not all the way to the top.
Place a few cut up pieces of Rolos on top of each cookie. I like to alternate them with the cut side face up and face down. Then sprinkle a few dark chocolate chips on top. Sprinkle a little sea salt on top of each cookie making sure you put some on top of the caramel.
Bake at 350f for approx. 10 minutes. The edges should look set but the middles may still be soft. Do not over bake.
Remove the pan from the oven and place on a wire cooling rack to cool. Allow cookies to cool and set in pan for about 15 minutes then carefully remove by running a knife carefully around the edges and then lifting them out of the pan. Place on a wire cooling rack after removing.
Store leftovers tightly covered at room temp for up to 2 days.