Snickers Cookies and New Coffeemaker

• Vegetarian

• Produce

  • 2 cup Peanut, salted roasted

• Refrigerated

  • 2 Egg yolks, large
  • 2 Eggs, large

• Baking & Spices

  • 3 1/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Brown sugar, dark packed
  • 24 oz Caramels
  • 1 cup Chocolate chips
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 28 tbsp Butter, unsalted
  • 8 tbsp Milk

Found on peasandpeonies.com

Description

Ingredients

• 3⅓ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 28 tablespoons unsalted butter
• 1 cup granulated sugar
• 1½ cups dark brown sugar, packed
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup chocolate chips
• 1 cup salted, roasted peanuts
• Caramel:
• 8 tablespoons milk
• 24 oz caramels
• Garnish:
• 1 cup salted - roasted peanuts, chopped

Directions

• Adjust oven rack to the middle of the oven.
• Preheat oven to 375°F.
• Line 2 large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together dry ingredients: flour, salt, cocoa powder and baking soda; set aside.
• In a small saucepan, heat 20 tablespoons of butter over medium heat until melted, about 2 minutes. Remove saucepan from heat and stir in remaining 8 tablespoons of butter until completely melted. Transfer to the mixing bowl of a stand mixer.
• Add vanilla extract and both sugars to the butter and whisk until fully incorporated.
• Add egg and yolk, one at a time and whisk on medium-high speed until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes and whisk for 30 seconds and let stand another 3 minutes. Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny.
• Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined.
• Fold in chocolate chips and peanuts.
• Refrigerate the dough for 15 to 30 minutes, or until its easy to scoop and not very sticky, but still easy to shape.
• Divide dough into 16 portions, each about 3 tablespoons and roll into a ball.
• Scoop two tablespoons of dough and roll into a cookie, slightly press on to level it down and place on the prepared baking sheet. React with the rest of the dough.
• Chill the cookie dough trays for 30 minutes to an hour. Allow cookies to come to room temperature for about 10 minutes before baking.
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking.
• Let cookies cool for 3 minutes on the baking sheet, then transfer cookies to a wire rack.
• Cool cookies completely before serving topping with caramel.
• Caramel:
• Fill the bottom of a double boiler with 2 to 3 inches of water.
• Set the top of the double boiler in the bottom pot. The water in the bottom pot shouldn’t touch the top pot or bowl.
• Heat the pot over medium-high heat until the water begins to boil. Lower the heat to medium to maintain a steady simmer.
• Place the unwrapped caramels in the top pot or bowl and add the milk.
• Stir the caramels constantly as they begin to melt, continuing to cook until the caramels are fully melted.
• Remove the pot from heat and continue to stir the caramel sauce until it cools, about 2 minutes.
• Top the cookies with the caramel sauce immediately, 1½ tablespoons per cookie, and sprinkle with chopped peanuts immediately, before the caramel sauce hardens.
• Let the caramel sauce settle for 30-60 minutes.
• Serve and enjoy!