One of my favourite "salty" components in my recipes is natural-style nut butter - as long as it has added salt. I find a lot of "regular" peanut butter these days is far too sweet, and almond butter more so thanks to almond's natural sweetness. I come by that honestly - both my parents are huge fans of peanut butter, and my dad is probably the biggest peanut butter and honey addict I know. Even my sister (arguably one of the pickiest people on the planet) loves the stuff - thankfully, since as a kid it was one of the only protein foods she'd touch!
When I think about pairing peanut butter with sweet foods, chocolate is a natural and honey isn't bad, but I recently discovered the combination of crunchy peanut butter and salted caramel and I am sold. The salt in the caramel keeps the whole thing from tasting like a bad blind date, even if your peanut butter is the "regular" kind. Sorry, honey, but I think I've found a new love... at least in cookies. Add salted caramel sprinkles and chopped peanut butter cups, and you have yourself one divine treat!
Two - Bite Peanut Butter Caramel Cookies
Adapted from Brown Eyed Baker's Honey Peanut Butter Cookies
1 cup natural style, crunchy peanut butter
1 cup prepared salted caramel sauce (I used homemade) - if all you have is plain caramel sauce add a generous pinch of coarse salt
1 tbsp canola oil
1 tbsp vanilla
1 1/2 cups flour
1 cup oat flour
1/3 cup granulated sugar
¼ cup xylitol
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
¼ cup quick (not instant) oats
¼ cup caramel sprinkles (or toffee bits)
16 chopped peanut butter cups
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Cream together the peanut butter, caramel and shortening until light and fluffy.
- Add the egg and vanilla, mix until well combined.
- Add the flours, sugar, xylitol, baking soda, baking powder and salt, mixing until just combined.
- Fold in the oats, caramel and peanut butter cups.
- Scoop dough with a teaspoon and roll into balls.
- Place on the prepared baking sheets and, with wet fingers, flatten slightly.
- Bake until lightly golden brown, about 10 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Total Fat: 5.4 g
Cholesterol: 4.5 mg
Sodium: 54.1 mg
Total Carbs: 14.2 g
Dietary Fiber: 0.8 g
Protein: 2.9 g