Caramel Chip Peanut Butter Cookies
Breville Test Kitchen

Breville Test Kitchen

Caramel Chip Peanut Butter Cookies

the Bakery Chef™
the Bakery Chef™ Product Details

the Bakery Chef™

1 hr 20 mins total time

25 mins active time


Makes 36



  • unsalted butter icon
    4½ oz unsalted butter

    at room temperature

  • crunchy peanut butter icon
    1 cup (8½ oz) crunchy peanut butter
  • firmly packed light brown sugar  icon
    1 cup (7 oz) firmly packed light brown sugar
  • large egg icon
    1 large egg

    at room temperature

  • all-purpose flour icon
    1¾ cups (9 oz) all-purpose flour
  • baking powder icon
    ½ tsp baking powder
  • roasted salted peanuts icon
    ½ cup (2½ oz) roasted salted peanuts


  • caramel baking chips icon
    ½ cup (3¼ oz) caramel baking chips


  • 1Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • 2Assemble 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 until pale and creamy.
  • 3Reduce 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 until just combined.
  • 4Remove 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.
  • 5Bake for 15-18 minutes until golden.
  • 6Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • 7Repeat 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.
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