the Breville Test Kitchen
Caramel Chip Peanut Butter Cookies
the Bakery Chef™
1 hr 20 mins total time
25 mins active time
Easy
Makes 36
Ingredients
Measurements:
4½ oz unsalted butterat room temperature, chopped
1 cup (8½ oz) crunchy peanut butter
1 cup (7 oz) firmly packed light brown sugar
1 large eggat room temperature
1¾ cups (9 oz) all-purpose flour
½ tsp baking powder
½ cup (2½ oz) roasted salted peanutschopped
½ cup (3¼ oz) caramel baking chips
Instructions
- 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- 2
Assemble the mixer using the glass mixing bowl and scraper beater. Add the butter, peanut butter and sugar to the bowl. Slowly turn the mixer to LIGHT MIXING setting and beat for 30 seconds. Increase the speed to CREAMING/ BEATING setting and beat for 2 minutes, or until pale and creamy.
- 3
Reduce the speed to LIGHT MIXING setting. Add the egg and beat for 30 seconds. Sift the flour and baking powder over the butter mixture. Increase the speed to FOLDING/KNEADING setting and beat for 30 seconds, or until just combined.
- 4
Remove the bowl from the mixer and stir through the peanuts and caramel chips. Roll tablespoons of dough into balls. Place onto prepared baking sheets, allowing room for spreading. Using the palm of your hand, flatten dough to about ½-inch thick.
- 5
Bake for 15-18 minutes, or until golden.
- 6
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 7
Repeat with the remaining dough.
Tip: Caramel baking chips are available in the baking section of many supermarkets; if unavailable you can use salted caramel chips, white, milk or dark chocolate chips instead.
