Tuesday, July 8, 2014

Two - Bite Peanut Butter Caramel Cookies

Are you still grooving on the salted caramel fad from a couple years ago? I know I am - mostly because I'm a sucker for the sweet and salty combination, and hate when things are so saccharine that you get a sugar rush from one lick. I was the kid that would make peanut butter and Nutella (or honey, or corn syrup) sandwiches, or put maple syrup on my scrambled eggs and bacon. Most people would think that (at least the second one) was just weird, but there you are. 

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

Two - Bite Peanut Butter Caramel Cookies
Adapted from Brown Eyed Baker's Honey Peanut Butter Cookies
Makes 48
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 egg
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
  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  2. Cream together the peanut butter, caramel and shortening until light and fluffy.
  3. Add the egg and vanilla, mix until well combined.
  4. Add the flours, sugar, xylitol, baking soda, baking powder and salt, mixing until just combined.
  5. Fold in the oats, caramel and peanut butter cups.
  6. Scoop dough with a teaspoon and roll into balls.
  7. Place on the prepared baking sheets and, with wet fingers, flatten slightly.
  8. Bake until lightly golden brown, about 10 minutes.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Amount Per Serving
Calories: 118.4
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

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