Currently baking from The Art & Soul of Baking by Cindy Mushet.
This is the recipe that started it all. Back in December, I came across this recipe featured on David Lebovitz’s blog and had to try it immediately. My cookies, however, came out pretty dry. I did some searching on the internet, but couldn’t find any other reviews of this recipe.That’s when I started considering doing my own reviews.
But back to the cookies.
I decided to give the cookies another go, thinking that maybe I had overbaked them the first time. This time, I pulled them out of the oven a minute earlier. The recipe calls for the cookies to be baked for 13-16 minutes. I pulled mine at 12 minutes. At first, it looked like that was the answer. This batch was better, more moist with more of a chew instead of a crunch. But overnight, they hardened up and lost that bit of chewiness. My feeling is that this is just more of a crunchy cookie and my preference is for chewier, softer cookies.
Okay, with that out of the way, let me tell you about the real star of this recipe: the salted peanut caramel! My husband and I could eat this by the spoonful. Besides being absolutely delicious on its own, it is divine over ice cream. I’ve made the caramel several times since December, substituting different nuts, such as cashews and almonds, but the salted peanuts are still my favorite.
I doubt I’ll bother making the cookies after this point, but the caramel sauce is quickly becoming a standby recipe.