Salted Caramel and Peanut Butter Shortbread
Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 1 tsp. kosher salt
- 1 large egg yolk
- 2-½ cups all-purpose flour (see note)
For Finishing:
- 1 5.5-ounce bag Werther's hard caramel candies
- ¼ cup natural creamy peanut butter
- 1 tbsp. flaky sea salt, for finishing
Instructions
- Pre-heat the oven to 350°F and line a sheet pan with parchment paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar and salt; beat on low speed until incorporated and smooth; scraping down the sides of the bowl as needed; about 3 minutes; do not beat until fluffy, as this will incorporate air into the dough.
- Add the yolk; mix until just combined; turn the mixer off and scrape down the sides of the bowl.
- Add the flour to the bowl all at once and scrape the bottom and sides of the bowl; turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed; about 30 seconds; the dough will be in large crumbles.
- Place the unwrapped caramels in a freezer bag, wrap in a kitchen towel; then hit the wrapped bag repeatedly with a rolling pin or the bottom of a wine bottle until the caramels are crushed into smaller pieces; renders about ¾ cup crushed caramels.
- Add the crushed caramels to the dough crumbles and mix, using your fingers to incorporate into the dough.
- Using a spatula, stir in the peanut butter until it’s streaked through the dough but not fully incorporated.
- Use a ½-ounce cookie scoop, an ice cream scoop or a tablespoon measure to portion the dough right onto the prepared baking sheet; spacing at least 1-inch apart.
- At this point, if desired, refrigerate the scooped dough, well wrapped, for up to 3 days, or chill, then freeze in resealable plastic bags for up to one month.
- Place in the pre-heated oven and bake until the cookies are light golden brown at the bottom edges; rotating once halfway through baking; 12 minutes.
- If baking from frozen, add a minute or two to the baking time.
- Sprinkle cookies with sea salt after removing from the oven.
Notes
If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.