Peanut Caramel Cookies

This was originally a cookie I found over at Martha Stewart's website, made with cashews! As cashews are pretty expensive, and this recipe calls for so much of it.. I decided to try them first with another nut: Peanuts. And frankly, they're so good that I'm very glad I did. I'll try them sometime with cashews, sure, but to be totally honest I think they won't be any better than this.

Peanut Caramel Cookies
30 cookies

250 g roasted, salted peanuts (divided)
2 tbsp neutral oil
110 g butter, room temperature
1,8 dl (3/4 cup) brown sugar
1,25 dl (1/2 cup) sugar
1 large egg
1 tsp vanilla extract
4 dl (1 2/3 cup) flour

150 g caramel candies - I used soft Werthers Original
3 tbsp heavy cream

Preheat the oven to 175°C.

Start by mixing 100 g of the peanuts in a food processor until roughly chopped. Put aside. Process the remaining peanuts until they're very finely chopped, and add the oil. Process until you have a creamy mix - think peanut butter, because that's what it really is.

Beat the butter, brown sugar and the regular sugar with this peanut butter, until it's fluffy. Add the egg, and the vanilla. Add the flour, a little at a time, and work to a smooth dough. At the end, add the roughly chopped peanuts.

Roll into balls and put on a lined baking sheet. Bake for 6 minutes. Then gently flatten the balls with a spatula, and bake for 5-6 more minutes. The bottoms should start to color.

Remove from oven, and let cool completely before you make the topping. For that, simply melt the caramels with the cream, and drizzle over the cookies as best you can. Beware - hot caramel is *really* hot, so don't hurt yourself! Let the decorated cookies cool and set completely.

Jordnötskakor med kolatopping