Caramel Stuffed Peanut Butter Cookies

Products Used

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108

Caramel Stuffed Peanut Butter Cookies dixie

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 cup Dixie Crystals Light Brown Sugar
1 egg
2 teaspoons vanilla extract
3/4 cup creamy peanut butter
1 1/2 cups all-purpose flour*
3/4 teaspoon baking soda
12-14 soft caramels

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
Chop soft caramel candies in half and set aside.
Cream butter and brown sugar together until smooth with no lumps. Beat in egg, vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
Roll 1" rounded tablespoons of dough, press caramel in center, and then roll again. Place cookies 1-inch apart on baking sheet and slightly flatten with palm of your hand. Bake cookies for 10-12 minutes. Allow to cool for 5 minutes on baking sheet and then transfer to a wire rack to finish cooling.
These Caramel Stuffed Peanut Butter Cookies will stay soft and fresh for up to 6 days stored in an airtight container.

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Caramel Stuffed Peanut Butter Cookies

Products Used

0

84

108

Caramel Stuffed Peanut Butter Cookies dixie

Ingredientes

½ cup unsalted butter, softened
1 cup light brown Imperial sugar
1 egg
2 tsp vanilla extract
¾ cup creamy peanut butter
1½ cups all-purpose flour
¾ tsp baking soda
12-14 soft caramels

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
Chop soft caramel candies in half and set aside.
Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
Roll 1" rounded tablespoons of dough and with your index finger, press a little well into the center and stuff it with half of a caramel candy. Cover the candy with the dough and re-shape into a all and place them 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then transfer to a wire rack to finish cooling.
These Caramel Stuffed Peanut Butter Cookies will stay soft and fresh for up to 6 days stored in an airtight container.