Peanutty and caramelly are the names of the game when it comes to a payday candy bar. Here, the flavors of this nostalgic sweet are transformed into a different form with this recipe for Payday Cookies. A cookie filled with golden notes is rolled in salty peanuts and topped with a quick caramel peanut butter combination, making for a cookie that might surpass its candy origins.
Several additions of caramel notes are what make these Payday Cookies more balanced. Using brown sugar instead of granulated sugar adds that slight caramel touch of flavor, while in the thumbprint filling of just peanut butter balances out the sweetness of the cookie dough and white chocolate drizzle.
After the cookie dough is made, it rests in the refrigerator for one hour before being divided into small one-ounce portions, which are then dipped in an egg-white wash and coated in chopped peanuts. The thumbprint filling can be added after baking, but when inserted before baking, it firms up and adheres to the cookie more.
A final coating of melted white chocolate, and these cookies are ready to eat!
Payday Cookies are the ultimate salty-sweet combination to date. The cookie has subtle elements of caramel, which are all balanced out but the salty, crunchy peanuts on the rim of each cookie.
While caramel can be used for the filling, this thumbprint of peanut butter makes for a cookie that has an extra bit of peanut butter goodness.
The tiny drizzle of white chocolate not only finishes the cookies off with an appealing decorative touch, but it breaks up the deep nutty, roasted, and caramel notes of the cookies below.
Payday Cookies
For the Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 large egg white, room temperature
- 1 teaspoon water
- 1 1/2 cups salted peanuts, chopped
For the Filling:
- 1/2 cup creamy peanut butter
For the Drizzle:
- 3 ounces white chocolate
- 1 teaspoon vegetable oil
Preparation
- Cream butter and sugar together on a medium speed until light, fluffy, and pale in color, about 4 minutes.
- Add in egg and vanilla, beating well to combine.
- On a low speed gradually add in flour.
- Wrap the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F and line two large baking sheets with parchment paper, set aside.
- In one small bowl combine egg white and water and add peanuts into another bowl.
- Portion out the dough into 1-inch balls. Dip each portion into the egg white-water mixture, letting the excess drip off. Roll the coated cookie dough in the peanuts.
- Place the coated cookies on the prepared baking sheets with 2-inches of space between each cookie.
- Using a small teaspoon or your thumb, press an indentation into the center of each cookie. Dollop a bit of peanut butter into the center of each cookie.
- Bake the cookies for 12 to 13 minutes, rotating halfway. Let the cookies cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- In a microwave-safe bowl melt the white chocolate and vegetable oil in 30-second intervals until completely melted. Drizzle the melted chocolate over the cookies.
Recipe adapted from My Baker Lady.