Peanut Butter Cookie Cups with Salted Caramel Filling

By Texaschef11

Ingredients

• For the peanut butter cookies:
• 1 cup peanut butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon baking powder
• For the salted peanut caramel
• 1 cup (250ml) heavy cream
• 1/2 cup (125ml) water
• 1 cup (200g) granulated sugar
• 1 tablespoon light corn syrup or glucose
• 1/8 teaspoon coarse salt
• 3/4 cup (100g) finely chopped roasted salted peanuts
• optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Preparation

Step 1

Mix all ingredients together. Divide the dough into tablespoon-size pieces and place in a mini-muffin pan. Make a small indentation in the dough. Bake for 12 to 15 minutes. Press down on the middle of the cookies to make sure the indentation stays. Once cool, lift them from the tin. Pour the salted peanut caramel in the well of each cookie. Allow to cool, then drizzle with melted chocolate.

For the salted peanut caramel


Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate