Page 78 - Classic Cookies with Modern Twists

1 egg
Fleur de sel or other flaky finishing salt, for garnish

1. Preheat the oven to 325 degrees F. Line 2 baking sheets with

parchment paper. In a medium bowl, sift together the ours,
baking powder, baking soda, and salt. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter

and sugars on medium speed just until combined, about 1½
minutes. Add the peanut butter and mix to combine on medium
speed, 45 seconds. Scrape the bowl with a r ubber spatula, and
add the caramel. Mix on low speed until incorporated, 45

seconds. Scrape the bowl again and add the egg, mixing to
combine, about 30 seconds. Add the dr y ingredients on low
speed, mixing just enough to incorporate, about 1 minute. The
dough will be qu ite stick y and can be chilled at this point, for

easier handling, or formed and baked immediately.

3. Using your hands or a 1-ounce scoop, form 1-inch balls of
dough and place them on the baking sheets, 2 inches apart. Bake
for 13 to 15 minutes, rot ating the sheets half way through, or

until darker brow n around the edges. Move the baking sheets
from the oven (leaving the cookies on the sheets) to a wire rack to
cool completely. Once cooled, br ush the cookies with a bit of

caramel sauce thinned with water. Sprinkle with eur de sel and
gently remove the cookies from the baking sheets. They will be
fragile until completely cool, and pleasantly chewy the following
day.