Caramel Chip Peanut Butter Cookies Recipes

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Not suitable for those with nut allergies!

Caramel Chip Peanut Butter CookiesMakes 36

INGREDIENTS125g butter, softened1 cup (280g) crunchy peanut butter1 cup (220g) firmly packed brown sugar1 egg1 cup (260g) plain flourTeaspoon baking powderCup (70g) roasted salted peanuts, choppedCup (95g) caramel choc chips (see note)

METHOD1. Preheat oven to 170°C fan forced. Line two baking trays with baking paper.2. Assemble Scraper Mixer Pro using scraper beater. Combine butter, peanut butter and brown sugar in the mixer bowl. Slowly turn mixer to Light Mixing setting and for 30 seconds. Increase speed to Cream/Beat and beat for 2 minutes until pale and creamy.3. Reduce speed to Light Mixing setting; add egg and beat 30 seconds. Sift the flour and baking powder over the butter mixture then beat on Knead/Fold setting for about 30 seconds or until just combined.4. Remove the bowl from the mixer and stir through the peanuts and caramel choc chips. Roll tablespoons of mixture into balls. Place onto prepared baking trays, allowing room for spreading. Flatten with fingertips to about 1cm thick. Bake for 15–18 minutes or until golden. Allow to stand on trays for 5 minutes before transferring to a wire rack to cool.Repeat with remaining cookie mixture.

NOTE: Caramel choc chips are available in baking section of most supermarkets, alternately use white, milk or dark choc chips.

Recipe provided by Sage Appliances

In Short: Chunks of caramel chocolate, crunchy peanut butter and brown sugar are just some of the tantalising ingredients in these incredible cookies!

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