Cookbook

28
Caramel Chip Peanut Butter Cookies
1
Prep  minutes / Cook – minutes
2
Makes 
g butter, softened
 cup (g) crunchy peanut butter
 cup (g) firmly packed brown sugar
 egg
¾ cups (g) plain flour
½ teaspoon baking powder
½ cup (g) roasted salted peanuts, chopped
½ cup (g) caramel choc chips (see note)
Method
Preheat oven to C fan forced. Line two baking trays with
baking paper.
Assemble mixer using scraper beater. Add butter, peanut butter
and brown sugar to bowl. Slowly turn mixer to LIGHT MIXING
setting and beat for  seconds. Increase speed to CREAMING/
BEATING setting and beat for  minutes until pale and creamy.
Reduce speed to LIGHT MIXING setting; add egg and beat
for  seconds. Sift the flour and baking powder over the butter
mixture. Increase speed to FOLDING/KNEADING setting and
beat for about  seconds or until just combined.
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 cm-thick. Bake for
– minutes or until golden. Allow to stand on trays for
 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.
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