Ingrédients pour Caramel Nougat Cookies
- 2 ½ cups all-purpose flour
- Baking Soda
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter
- ¾ cup packed brown sugar
- 1 cup granulated sugar
- Instant Vanilla Pudding
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup butterscotch chips
- ½ cup evaporated milk
- 10 ounces marshmallow creme
- Creamy Peanut Butter
- Salted Peanuts
- 14 ounces caramels (wrapped or unwrapped)
- Whipping Cream
- 12 ounces semi-sweet chocolate chips
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Comment préparer Caramel Nougat Cookies
- Preheat oven to 350°F (175°C).
- Line a 17x11x1 inch baking pan with parchment paper.
- **Cookie Layer:** In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ¼ cup granulated white sugar until light and fluffy.
- Add 1 (3.4 ounce) package instant vanilla pudding mix, 2 large eggs, and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 1⅓ cups butterscotch chips.
- Spread the batter evenly into the prepared pan.
- Bake for 10-11 minutes, or until the edges are lightly golden brown.
- To create a chewier cookie base, carefully lift the pan 2-3 inches above the counter and gently drop it onto the countertop.
- Place the pan on a wire rack to cool completely.
- **Nougat Layer:** In a medium, heavy-bottomed saucepan over medium heat, melt ¼ cup (½ stick) unsalted butter, 1 cup granulated sugar, and ½ cup evaporated milk.
- Bring to a boil, stirring constantly, and cook for 5 minutes, stirring continuously.
- Remove from heat and stir in 10 ounces marshmallow creme, ¼ cup creamy peanut butter, and 1 teaspoon vanilla extract.
- Stir in ½ cup roasted peanuts.
- Spread the nougat evenly over the cooled cookie layer.
- Refrigerate for 15 minutes.
- **Caramel Layer:** In a medium, heavy-bottomed saucepan over low heat, combine 14 ounces caramels (wrapped or unwrapped) and ½ cup heavy cream.
- Heat until the caramels are melted and smooth, stirring constantly.
- Cool slightly until just warm.
- Spread the caramel evenly over the nougat layer.
- Refrigerate for 15 minutes.
- **Chocolate Layer:** In a medium microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips, ⅓ cup butterscotch chips, and ¼ cup creamy peanut butter.
- Microwave on high for 1 minute, then stir. Microwave in 30-second intervals, stirring until smooth and melted.
- Spread the chocolate evenly over the caramel layer.
- Refrigerate until the chocolate layer is firm, at least 30 minutes.
- Cut into 1-inch squares and store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
9g
Carbs
3g
