Thin crispy chocolate, peanut butter and caramel cookies
Binging with Babish · ♥ 157.4K likes · 6.1M views · 7 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- old-school square caramels
Unwrap the caramels, cut each into four and roll the pieces into small balls.
Cutting and rolling the caramels
- 8½ oz all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 stick unsalted butter
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tsp vanilla extract
Cream the room temperature butter with both sugars on the paddle attachment for about one minute, adding the vanilla extract as it creams.
- 2 whole eggs
Add two large eggs, scrape the bowl and cream again for one to two minutes until creamy.
Eggs, dry ingredients and mix-ins
Add the dry ingredients all at once and mix until homogenous, no more than 30 to 45 seconds; do not overmix or the cookies will be tough.
- chocolate chips
- peanut butter chips
Mix in the chocolate chips, peanut butter chips and chopped caramels.
Scoop even tablespoons of dough spaced evenly on a parchment-lined baking sheet.
Cool completely on the parchment before lifting; the molten caramel glues warm cookies to the paper.