We all know peanut butter and chocolate is a combination that can solve world problems. These Dark Chocolate Caramel with Sea Salt Gluten Free Peanut Butter Cookies would best come in handy in a heated debate during the Presidential election. Could you imagine attending this event and each of the candidates devour a cookie in the heat of the moment? Magically their mood changes and gain respect for one another like decent humans. I am reaching for the stars here but ideally I would hope these could cure some problems between two parties.
Peanut Butter Brand Choice
I get this question a lot, can I use an organic peanut butter? The short answer, yes. Only if your peanut butter requires no stirring. An oily peanut butter is better off in your oatmeal where you want a solid form of peanut butter used for these Dark Chocolate Caramel with Sea Salt Gluten Free Peanut Butter Cookies. I use JIF. My mother always had JIF stocked in the pantry and one day tried to switch on us. I can only laugh because the other brand lasted a whole 2 days before tossed in the trashed. When peanut butter cookies were baking or peanut butter and jelly sandwiches were served, I know mom was using JIF. Plus, growing up this stir and organic business was non-existence that I now keep stocked in my pantry. HAHA!
How to make dark chocolate caramel with sea salt gluten free peanut butter cookies
The Best Gluten Free Flour
My favorite gluten free flour substitute for all-purpose flour or whole wheat flour is Bob’s Red Mill 1:1 Baking Flour. For this Dark Chocolate Caramel with Sea Salt Gluten Free Peanut Butter Cookie I scoop out my flour and then lightly shake it side to side versus leveling it. I do this with gluten free flour a lot because packing the flour in can yield too much flour in your dough or batter. Gluten free baked goods are easy to dry out during the baking process. I only baked these for about 10-11 minutes then allowed them to cook on the baking sheet. The residual heat help bake the centers through without drying out the sides. Use all-purpose flour as a substitute as a 1:1 ratio.
Tips for Success
Soften your butter. I always take out my stick and place it in a bowl covered overnight. What is funny to me, living in Houston during the “winters,” is my butter is difficult to soften. Usually the butter softens immediately but cooler temperature require you to cover the butter to help “heat up” the butter. Typically I use shortening for these cookie. Note, unlike my Peanut Butter Blossom Recipe, I use butter versus shortening. Shortening is the best option, however, butter was my back up because I ran out of shortening. You’ll need to chill your dough to help that butter solidify before baking. If you skip this step your cookies may expand too much. Lastly, use dark brown sugar if you can! It creates a caramel-y finish and plays well with the caramel chocolate squares. Enjoy!
Dark Chocolate Caramel with Sea Salt Gluten Free Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup unsalted butter, 1 stick
- 1 large egg
- 1/2 cup peanut butter
- Dash of ground cinnamon
- 1 teaspoon baking soda
- 1 3/4 cup gluten free flour, or all purpose flour
- 1/2 cup granulated sugar, for rolling
- 12 Ghirardelli Dark Chocolate Caramel with Sea Salt Squares
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Directions
- In a large bowl, beat together sugar, brown sugar, butter, peanut butter, egg, cinnamon, and baking soda with hand beaters on medium speed.
- Add in your flour, beat until combined. Chill in the refrigerator for 45 minutes-1 hour.
- Pre-heat your oven to 350 degree F.
- Roll each ball into a 2-inch ball then roll in the remaining sugar, see video above. Gently press down the center to form a disc.
- Repeat 7 more times. Bake 10-11 minutes.
- Immediately add your chocolate square to the center of each cookie.
- Allow to rest 2 minutes before transferring to cooling rack.
- Repeat with remaining dough. Enjoy!