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March 30, 2017

PB Choco-Chunk Salted-Caramel Cookie

Great Allentown Fair

PB Choco-Chunk Salted-Caramel Cookie recipe

PB Choco-Chunk Salted-Caramel Cookie

1 cup shortening

1 cup sugar

1 cup brown sugar (1/2 light and 1/2 dark)

1 cup peanut butter

2 cups flour

1/2 teaspoon salt

2 well-beaten eggs

2 teaspoons baking soda

2-3 teaspoons warm water

1 (11.5-ounce) package of semi-sweet chocolate chunks

 

Salted Caramel Sauce:

1 cup sugar

1/4 cup warm water

2 tablespoons unsalted butter, cubed

1/2 cup heavy whipping cream

1 1/2 teaspoon sea salt (fine, coarse or flakes)

 

Preheat oven to 350 degrees F. Mix shortening, sugars, and peanut butter until creamy. Add the flour and salt. Mix well. Add the eggs. In a cup, mix the baking soda and warm water, then add to dough. Mix until incorporated, then mix in the chocolate chunks. Roll into 1-inch balls. Bake 10-12 minutes or until bottoms are evenly browned. Cool on racks.

For Salted Caramel Sauce: In a 2-quart saucepan, combine sugar and water over medium-high heat. Stir until sugar dissolves and mixture begins to boil. Continue to boil (without stirring) until mixture becomes a dark amber color, then add the butter (caution: mixture will foam). Whisk just until butter is melted, then remove from heat. Whisk in cream (foaming will occur again) until thoroughly mixed. Add the salt and whisk until smooth. Cool slightly, then drizzle over cookies. Transfer extra sauce, into glass container. Cover and refrigerate. Save it for your next cookie batch or use as ice cream topping.

-Recipe from Patricia Christenson, 2014 Great Allentown Fair, Gold Medal Flour Cookie Contest