• *1 1/2 cups all-purpose flour
  • *1 1/2 tsps baking soda
  • *1 1/2 cups sugar
  • *1 1/2 tsps vanilla extract
  • *3/4 cup warm water
  • *3/4 cup unsweetened cocoa powder
  • *3/4 tsp baking powder
  • *2 eggs
  • *3/4 tsp salt
  • *3/4 cup buttermilk
  • *4 tbsps applesauce
  • *cookie dough filling
  • *frosting (peanut butter)
  • *caramel sauce
  • *kosher salt
  • *fondant
  • *2 1/4 cups all-purpose flour
  • *1 tsp baking soda
  • *1 tsp salt
  • *1 cup softened butter
  • *3/4 cup light brown sugar (packed)
  • *3/4 cup granulated sugar
  • *1 tsp vanilla extract
  • *1/4 cup milk
  • *1/2 ozs semisweet chocolate chips



Instructions:

Preheat your oven to 300 degrees Fahrenheit. Put 18 cupcake liners in 2 cupcake pans. Then, sift flour, salt, baking soda, cocoa powder, and baking powder in a large bowl. Add the eggs, warm water, buttermilk, and vanilla extract, mixing them until they are combined well. Fill up the liners until they are 3/4 full, and bake for 18 minutes or until an inserted toothpick comes out clean. Cool them, and then cut a hole in the center with a paring knife to put the cookie dough filling in. Replace it, and put Peanut Butter Frosting on top. Drizzle with the caramel sauce and Kosher salt, placing the Fondant covered Chocolate Chip Cookie Tires on top.

Put salt, baking soda and flour in a bowl that you set aside. Place butter, granulated sugar, brown sugar, and vanilla extract in a bowl of an electric mixing stand. Add milk, and gradually beat in the flour mixture. Stir in the chocolate chips by hand. Put half in the refrigerator, leaving the other half for the Fondant tires. Cream the butter, add peanut butter and mix them until they are blended. Add in vanilla and mix, then sift the powdered sugar in and whip it until it is fluffy. Place this into a frosting bag, and cut 1/2 inch off the tip.

Preheat the oven to 375 degrees Fahrenheit. Bake the Cookie Dough Filling for 9 to 11 minutes, and allow it to cool. Use a circular cookie cutter to cut cookies. Use a slightly larger cookie cutter for the Fondant. Wrap these circles around the cookies, and place a white chocolate candy on each. With the “v” on a star cookie cutter, make tire tracks on the sides of cookies.

Total preparation time: 1 hour, 35 minutes
Yields: 18 cookies