Y'all, I tried. I really tried to not have the longest title ever but this recipe, but I just HAD to! There is such more goodness going on with these cookies that I had to put it all out there in the title. ;)
I was so obsessed with the salted caramel buttercream in the brownies last week that I had to incorporate it into some cookies. I was having dreams about it and couldn't get past it. I gave in and I am so glad I did. The nuttiness of the peanut butter with the salted caramel frosting, wow, what a combination.
Cookie sandwiches are one of my favorite treats because you get 2 cookies AND you get frosting. Come on, does it get much better than that? When I was growing up, my mom (an amazing baker herself) would make us Oatmeal Whoopie Pies. Those were heavenly in every single way. When I bit into these Peanut Butter Chocolate Chip Salted Caramel Cookie Sandwiches, I was brought back to my childhood. Sitting at the bar in the parent's kitchen. Swinging my feet. Eating those Whoopie Pies. Just yum.
Peanut Butter Chocolate Chip Salted Caramel Cookie Sandwiches
Peanut Butter Cookies (from Sally's Baking Addiction)
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Salted Caramel Buttercream (adapted from Chow)
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 stick butter
- 1 cup powdered sugar
- 1/2 tsp fine salt
- For the cookies: Beat butter and both sugars until creamy (about 5 minutes). Add the egg, vanilla and peanut butter and beat until fluffy (2 minutes). Slowly add in the dry ingredients and the chocolate chips. Stir until just combined. Refrigerate the dough for 1 hour (or up to 1 day).
- While the cookies are chilling, prepare the caramel because the caramel has to cool before making into a frosting. Combine sugar and water together in a saucepan and bring to a boil over medium-high heat. Continue cooking until it turns into a dark amber color, about 6 minutes. Remove from heat and stir in cream and vanilla. Set aside to cool for about 25 minutes. In a separate bowl, beat together the butter, salt and powdered sugar until light in color and fluffy (about 3-4 mins). Once the caramel has cooled, add it into the butter mixture. Beat until airy (about 2 minutes). Set aside frosting until cookies cool.
- Scoop the cookies out into mounds (about 2 inches by 1.5 inch circles) on a greased baking sheet. Bake cookies for 10 minutes at 350 degrees. Do NOT overcook--they may not look done but they will cook more once off the sheet.
- Cool the cookies completely. Once cooled, sandwich the cookies together with the buttercream frosting. Enjoy and share with friends! :)
Question: What were your favorite cookies as a kid? Has it changed?