Peanut Butter Cookie Dough With Miso Caramel
This recipe makes two single serve peanut butter cookie doughs, stuffed with miso caramel! Best cooked in a pizza oven for the gooiest middles.
Servings: 2 Cookies
Equipment
- Pizza Oven Optional
- Infrared Thermometer If Using A Pizza Oven
- Small Saucepan
- Mixing Bowl
- Wooden Spoon
- 2 Small Frying Pans/Skillets See Notes
Ingredients
Miso Caramel
- 70 g Caster Sugar
- 25 g Unsalted Butter
- 50 g Double Cream
- 1 tsp White Miso
- ½ tsp Vanilla Paste
Peanut Butter Cookie Dough
- 50 g Unsalted Butter Softened
- 40 g Peanut Butter
- 50 g Caster Sugar
- 60 g Dark Brown Sugar
- 1 Large Egg
- 115 g Plain Flour
- 1 tsp Toasted Milk Powder
- ¼ tsp Baking Powder
- ¼ tsp Bicarbonate Of Soda
- A Pinch Of Table Salt
- 100 g Dark Chocolate See Notes
To Serve
- Double Cream Or Ice Cream
Instructions
Miso Caramel
- Place the caster sugar into a medium saucepan then cook over a medium heat, stirring occasionally until the caramel has turned a deep golden brown.
- Next, stir in the butter then once melted, add in the cream. Continue cooking for another 30 seconds or so, stirring constantly until everything is combined.
- Take the caramel off the heat then add in the miso. Whisk to combine then stir in the vanilla paste.
- Transfer the caramel to a bowl then leave to cool to room temperature & firm up slightly.
Peanut Butter Cookie Dough
- Place the softened butter, peanut butter & both of the sugars into a large mixing bowl. Mix with a wooden spoon until smooth & combined. This will take a couple of minutes.
- Add in the egg then continue mixing until fully incorporated.
- Next, add in the flour, toasted milk powder, baking powder, bicarbonate of soda & a pinch of table salt then mix by hand until just combined.
- Roughly chop up the chocolate then stir into the cookie dough.
- Next, add 100 grams of cookie dough into each of the skillets then spread out with a spoon, to completely cover the bottom. Spoon a generous amount of caramel on top of both cookies.Spoon the caramel into the middle of the cookie dough. You won't need to use all of the caramel but any leftover can be served with the baked cookies.
- Split the remaining cookie dough between the two skillets then spread out with a spoon, so that the caramel is completely covered.
- Refrigerate the cookie doughs for at least an hour or up to 3 days before cooking.
To Cook In A Pizza Oven
- Preheat a pizza oven to 300°c/572°f.
- Once preheated, place one of the cookie doughs into the opening of your pizza oven then cook for 3 minutes, turning every 30 seconds or so, to cook the cookie evenly. Repeat with the other cookie dough.Once cooked, the cookie dough will be crisp & well browned on top but the centre will be slightly undercooked. If you're using a gas pizza oven, like a Gozney Roccbox, cook the cookie dough with the flame on the lowest setting.
To Cook In An Oven
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Bake the cookie doughs for 6-9 minutes, depending on how gooey you'd like your cookie dough. 6-7 minutes will make a slightly underbaked cookie dough whereas 8-9 minutes will be less gooey.
- Serve the cookie doughs with a scoop of ice cream or a generous amount of double cream.
Notes
1. Skillets - To bake the cookie doughs, you'll need two skillets/small frying pans that are ovenproof & around 6 inches in size. Alternatively, you could use one larger skillet but keep in mind that it will take slightly longer to cook.
2. Chocolate - For this recipe, you can use whatever type of chocolate you like best. I went with a 54% dark chocolate but milk or white chocolate will work as well.
3. To Bake In An Aga - To bake the cookie doughs in an aga, cook in the roasting oven, on the second from top set of runners. For a slightly underbaked cookie dough, cook for 6-7 minutes. Cook for 8-9 minutes for a fully cooked cookie dough.
4. Storage - Once made, the cookie doughs can be kept in the fridge for up to 3 days before being cooked. Once baked, the cookies are best eaten straight away.
5. Baking - As pizza ovens run at such a high temperature, the cookie dough will be slightly underbaked. This means that it will be crisp on the top but still gooey in the middle. If you prefer your cookie dough fully cooked, cover the pan with foil & cook for another couple of minutes. Alternatively cook the cookie dough in an oven.