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PAge heAder.....DESSERTS
CARAMEL CHIP PEANUT BUTTER
COOKIES
Designed for the large bowl: Makes 36
INGREDIENTS
125g butter, softened
1 cup (280g) crunchy peanut butter
1 cup (220g) firmly packed brown sugar
1 egg
1 ¾ cups (260g) plain flour
½ teaspoon baking powder
½ cup (70g) roasted salted peanuts, chopped
½ cup (95g) caramel choc chips (see note)
METHOD
1. Preheat oven to 170°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
peanut butter and brown sugar to bowl.
Slowly turn mixer to LIGHT MIXING
setting and beat for 30 seconds. Increase
speed to CREAM/BEAT setting and beat
for 2 minutes until pale and creamy.
3. Reduce speed to LIGHT MIXING
setting; add egg and beat for 30 seconds.
Sift the flour and baking powder over
the butter mixture. Increase speed to
KNEAD/FOLD setting and beat 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.
NOTES
Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.