Feeling like a lithe something sweet? These caramel brownies are heavenly and I think these Reese's stuffed cookies are now my favorite cookies ever!!
Cocoa Caramel Brownies
Rich gooey brownies that will be gone before you know it!
Adapted from Alice Medrich’s Bittersweet
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/4 teaspoon flaky sea salt
3 tablespoons heavy cream
Make the caramel:
- Line a medium plate with parchment paper and lightly coat with cooking spray.
- In a dry saucepan over medium-high heat, melt sugar, stirring if necessary to break up large chunks. Once melted, if should be a copper color.
- Remove from heat and stir in butter.
- Once incorporated, stir in cream and salt and return saucepan to medium-high heat, bringing it back to a simmer. Cook bubbling caramel for a few minutes more, until it is a slightly darker.
- Pour out onto parchment-covered plate and transfer plate to the freezer. - Freeze until almost firm
Make the brownies:
- Position a rack in the lower third of the oven and preheat the oven to 325°F.
- Line an 8×8-inch baking pan with parchment paper or foil.
- Combine butter, sugar, cocoa, and salt in a medium bowl and microwave until butter is melted, stopping to stir occasionally. The mixture should be smooth and warm.
- Stir in the vanilla then add the eggs one at a time, stirring vigorously after each one.
- Once the batter is well blended, add the flour until combined.
- Spread batter into lined pan
-Break the caramel into pieces and spread on top of brownie batter.
-Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 -35 minutes
-Let cool completely on a rack before cutting.
Peanut Butter Cup Stuffed Cookies
Everything wonderful about peanut butter cookies and Reese’s Cups
Adapted From Sally’s Baking Addiction
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
18 Miniature Reese's Cups, unwrapped
1 cup (180g) semi-sweet chocolate chips
2 teaspoons creamy peanut butter
Make the cookies:
- Combine flour, baking soda, and salt in a bowl and set aside.
- Cream butter, brown sugar, and white sugar together on in a large bowl until combined.
- On low speed, beat in the peanut butter, egg, and vanilla.
- Turn the mixer to high and beat until light in color and smooth.
- Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
- Cover tightly and chill the cookie dough for at least 1 hour.
- Preheat oven to 350F
- Remove cookie dough from the refrigerator.
- Make an even number of 1 Tablespoon cookie dough balls
- Put a peanut butter cup into one ball, top the peanut butter cup with another cookie dough ball, and seal down the sides so that the peanut butter cup is sealed inside.
- Roll the large cookie dough ball to smoothen
- Bake the cookies for 10-11 minutes or until very lightly browned on the sides.
- Press the cookies down a bit to flatten them out. Cool on the cookie sheet for at least 10 minutes then transfer to a wire rack to cool completely.
-Melt chocolate chips and peanut butter together in the microwave, stirring often to prevent burning.
-Drizzle over cooled cookies.