Category: Baking

Yield: 48 2" cookies

Ingredients:

Caramel Ingredients

• 96 g water
• 384 g granulated sugar
• 6.4 g salt
• 192 g heavy cream
• 240 g butter, unsalted

 

Edible Peanut Butter Cookie Dough Ingredients

• 125 g all purpose flour
• 125 g butter, unsalted
• 100 g granulated sugar
• 53 g brown sugar
• 30 g whole milk
• 1 g salt
• 75 g Once Again Peanut Butter, creamy, unsalted

 

Chocolate Cookie Ingredients

• 245 g butter, unsalted
• 173 g granulated sugar
• 6.5 g salt
• 92 g unsweetened cocoa powder
• 796.5 g all purpose flour

Toppings

• Flaky sea salt (as needed)

Directions:

• Make the caramel: Bring water, sugar and salt to a boil over high heat. Continue cooking until caramel reaches a medium amber color. Immediately remove from heat and carefully add heavy cream in 4-5 additions stirring between each addition and letting bubbles subside before adding next addition of cream. Add butter and stir until melted. Cook caramel over medium heat while stirring until mixture reaches 115 °F. Pour mixture into a large tray or pan to cool completely. 
• Make the edible cookie dough: Pre-heat oven to 350 °F. Place flour on a sheet tray in a thin layer and bake for 10 minutes. Let cool slightly, but use while still warm. In a planetary mixer with a paddle attachment, cream butter, sugars and salt until light and fluffy. Add peanut butter and mix to combine. Scrape sides and bottom of mixing bowl before adding flour. Mix flour to combine. Roll cookie dough between two pieces of parchment paper to 1/6” thick. Place in cooler to firm up.
• Make the chocolate cookie: In a planetary mixer with a paddle attachment, cream butter, sugar and salt until light and fluffy. Add cocoa powder and mix to combine. Scrape sides and bottom of mixing bowl. Add flour and mix to combine. Roll cookie dough between two pieces of parchment paper to 1/8” thick. Place in cooler to firm up. Once firm, preheat oven to 350 °F. Use a 2” fluted cutter to punch out cookies and transfer to a parchment-lined sheet tray. Bake 14-16 minutes or until firm on the edges. Let cool before filing.
• Assemble the cookies: Use a 2” fluted cutter to punch out edible peanut butter cookie dough. Place edible cookie dough on top of half of the cooled chocolate cookies. Pipe about 1 tablespoon of the caramel on top of the edible cookie dough and sprinkle with flaky salt. Place another chocolate cookie on top and press together lightly. Store cookies in an airtight container.