Carmel Peanut Cookies – Bruno Albouze

Ingredients

• 1 cup cup Unsalted Butter (softened, cut into cubes)
• 1 cup cup Peanut Butter (smooth, homemade or store‑bought)
• 1/2 tsp Salt (fine sea salt)
• 1 cup cup Brown Sugar (packed)
• 1/2 cup cup Granulated Sugar (white sugar)
• 2 large Eggs (room temperature)
• 2 cups cup All‑Purpose Flour (sifted)
• 1 tsp tsp Baking Soda
• 1 cup cup Roasted Peanuts (unsalted, roughly chopped)
• 1 cup cup Granulated Sugar (for caramel)
• 1/2 cup cup Corn Syrup (light corn syrup)
• 1 cup cup Heavy Cream (full‑fat)
• 1 tsp tsp Vanilla Extract (pure)
• 2 tbsp tbsp Butter (for caramel sauce) (unsalted, cut into pieces)
• 1 pinch pinch Fleur de Sel (for finishing)

Instructions

1. Make Fresh Peanut Butter

   Place roasted peanuts in a food processor and blend until a smooth paste forms, stopping to scrape down the sides as needed.

   Time: PT3M

2. Caramelize Peanuts

   In a heavy‑bottom saucepan melt 1 cup granulated sugar over medium heat until it turns amber, then stir in an additional 1/2 cup sugar and 1/2 cup corn syrup. Once fully melted, add the roasted peanuts and stir constantly until each nut is coated and the mixture looks glossy.

   Time: PT12M

3. Cool and Crush Caramelized Peanuts

   Spread the caramelized peanuts onto a parchment‑lined tray, let cool for 5 minutes, then crush with a knife or rolling pin into coarse pieces.

   Time: PT7M

4. Prepare Cookie Dough

   In a mixing bowl combine softened butter, homemade peanut butter, and salt. Beat in brown sugar and white sugar until fluffy. Add eggs one at a time, mixing well after each. Gradually add sifted flour and baking soda, mixing just until incorporated.

   Time: PT5M

5. Fold Caramelized Peanut Pieces

   Gently fold the crushed caramelized peanuts into the dough until evenly distributed.

   Time: PT2M

6. Portion and Chill Dough

   Using a kitchen scale, scoop 1.7 oz (≈50 g) of dough per cookie onto a parchment‑lined baking sheet. Flatten each ball slightly, sprinkle a few extra caramelized peanut pieces on top, and refrigerate the sheet for at least 30 minutes (or up to 2 weeks).

   Time: PT30M

7. First Bake

   Preheat oven to 350°F (175°C). Bake the chilled cookies for 12 minutes, or until the edges are set but the centers are still soft.

   Time: PT12M

   Temperature: 350°F

8. Add Extra Peanut Topping & Second Bake

   Remove cookies, press a few more caramelized peanut pieces onto each, then return to the oven for an additional 5 minutes to set the topping.

   Time: PT5M

   Temperature: 350°F

9. Make Salted Caramel Sauce – Cream Base

   In a saucepan, combine heavy cream, 1/2 cup corn syrup, and vanilla extract. Heat over medium‑low heat, stirring, until the mixture is hot but not boiling (about 120°F / 49°C).

   Time: PT5M

10. Make Caramel

    In a second saucepan melt 1 cup granulated sugar with 1/2 cup corn syrup over medium heat, stirring until it reaches a deep amber color.

    Time: PT5M

11. Combine Caramel and Cream

    Very slowly pour the hot cream mixture into the caramel while whisking constantly. Continue whisking until smooth, then cook the combined sauce to 105°C (221°F).

    Time: PT2M

    Temperature: 105°C

12. Finish Caramel Sauce

    Pass the hot sauce through a fine mesh sieve into a clean bowl, add 2 tbsp butter and whisk until fully incorporated. Let cool to about 70°C (160°F) before drizzling over the baked cookies. Sprinkle a pinch of fleur de sel on each.

    Time: PT5M

    Temperature: 70°C

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

22 g

Fat

12 g

Fiber

2 g