Peanut Cookies

Peanut Cookies / Dulce de Leche - Bruno Albouze - The Real Deal

Peanut Cookie Recipe / Makes 20.

Peanut Butter
2.7 ounces (80g) toasted or roasted unsalted peanuts.
In a food processor, blend until it turns into paste. Make more for better results and save leftover for your daily peanut butter spread.

Peanut Praliné
0.8 cup (150g) sugar
10 ounces (300g) toasted or roasted unsalted peanuts.
When making caramel, keep the kids out of the kitchen to prevent any accidents!..
Make caramel a sec, throw in peanuts and coat them in. Transfer onto a silicone mat or over a lightly oiled work surface. Cool and break into pieces. Process half of the caramelized peanuts into paste (praliné). Crush and save remaining for topping.

Cookie Dough
8 Tbsp (130g) butter, room temp
2.7 ounces (80g) peanut butter
4 ounces (120g) brown sugar
4 ounces (120g) granulated sugar
1 tsp (4g) salt
2 ea. (100g) eggs
2.5 cups (350g) all-purpose flour
2 tsp (8g) baking soda.

Cream butter, peanut butter and salt. Add both sugars and blend well. Add eggs, flour and baking soda. Scoop out cookie dough into ≈ 20 x 1.7 ounces (50g) portions and chill for up to 2 weeks.

Soft Caramel (“Dulce de Leche”)
0.7 cup (165g) heavy cream
0.2 cup (45g) milk
2 Tbsp (25g) sugar
2 Tbsp (25g) corn syrup or glucose
2 grams fleur-de-sel (optional) or 2 grams Kosher salt
1/2 tsp vanilla paste or powder or one vanilla bean (scrape seeds out)

1/3 cup (75g) sugar
3.5 ounces (100g) corn syrup or glucose.
4 Tbsp (60g) butter.

Heat up cream, milk, sugar, corn syrup, salt and vanilla; keep hot. Meanwhile, in a large saucepan make a dark caramel with sugar and glucose (no water) – Very carefully, when the caramel is ready – turn the heat off and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn heat back on and cook the caramel mixture to 221ºF (105ºC). Pass through a sieve and cool to 158ºF (70ºC), add butter and blend well. Chill.

Note that cookies should never be over baked but rather left crispy on the ouside and soft in the inside.
Flatten cookies a bit, top with some of the crushed caramelized peanuts.
Bake at 350ºF (180ºC) for 12 minutes. Pipe out peanut praliné dots on each cookie and bake for 5 minutes more. Transfer cookies onto wire-rack to cool to room temp. Add dots of the chilled soft caramel (“dulce de leche”) add more of the praliné and crushed caramelized peanuts and a light sprinkle of fleur-de-sel. Serve at room temperature. Enjoy!

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