Sourdough Caramel Chocolate Chip Cookies with Peanut Butter
These chewy Sourdough Peanut Butter Chocolate Chip Cookies with Caramel are the perfect combination of sweet and salty.
Servings: 32 Cookies
Calories: 173kcal
Ingredients
- 8 tablespoons unsalted butter
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- ½ cup sourdough discard room temperature
- 2 egg yolks room temperature
- 2 teaspoons vanilla extract
- 2 cups bread flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup mini semi-sweet chocolate chips
- 16 caramels
Instructions
- Slice the 8 tablespoons unsalted butter into pieces and melt it in a light-colored skillet over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat and pour it into a bowl. Allow the butter to cool for 30 minutes.
- In the bowl of a stand mixer, cream the butter, ½ cup creamy peanut butter, ¾ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Add the ½ cup sourdough discard, 2 egg yolks, and 2 teaspoons vanilla extract. Mix on low speed until combined.
- Add the 2 cups bread flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir until just combined.
- Fold in the 1 cup mini semi-sweet chocolate chips with a spatula.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- While the dough is chilling, unwrap the 16 caramels and cut each one in half.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove the dough from the refrigerator and roll the dough into balls, about 2 tablespoons of dough each.
- Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
- Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Sauce Pan: Using a light-colored pan makes it easier to monitor the color of the butter as it browns.
Allow the melted butter to cool slightly so that it doesn't melt the sugar. Mixing the butter in when it is too hot can cause the cookies to become greasy.
Chocolate Chips: You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
Refrigeration: Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate. Refrigerating the dough also allows the butter to solidify and stops your cookies from spreading too far when baked.
Baking Sheet: Line the cookie sheet with parchment paper. Sometimes the caramel leaks out of the cookies. Parchment paper will make removing the cookies from the pan easier.
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1 | Calories: 173kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 110IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg
