Salted Chocolate Chip Peanut Butter Cookies Food

SALTED CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the brown sugar, eggs and vanilla until combined. Whisk in the peanut butter until the dough is smooth and the peanut butter is completely incorporated. Stir in the chocolate chips and then chill the dough in the refrigerator for 30 minutes, or up to 2 days.
• Scoop or spoon the dough into 2 tablespoon-sized balls and place them on the prepared pan. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake the cookies for 10 to 14 minutes, until light golden brown on the edges. Let them sit on the sheet for a minute or two before transferring them to to a cooling rack.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
• Cut into 5 rows by 5 rows. Store covered in refrigerator.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).