the Breville Test Kitchen

Caramel Chip Peanut Butter Cookies

Name: Caramel Chip Peanut Butter Cookies
Cook time: 1500 s
Total time: 4800 s
Yield: Makes 36
Ingredients: 4½ oz unsalted butter - at room temperature, chopped; 1 cup (8½ oz) crunchy peanut butter; 1 cup (7 oz) firmly packed light brown sugar; 1 large egg - at room temperature; 1¾ cups (9 oz) all-purpose flour; ½ tsp baking powder; ½ cup (2½ oz) roasted salted peanuts - chopped; ½ cup (3¼ oz) caramel baking chips

Buckle up yer cookie pants, these bad boys mean business! Golden and crunchy with a hint of chew, these cookies boast salted peanuts and caramel chips for one sweet n' salty ride. The Bakery Chef™ takes care of all the creaming, beating and mixing…you just need to roll and bake.

the Bakery Chef™

1 hr 20 mins total time

25 mins active time

Easy

Makes 36

Ingredients

Measurements:

4½ oz unsalted butter
at room temperature, chopped
1 cup (8½ oz) crunchy peanut butter
1 cup (7 oz) firmly packed light brown sugar
1 large egg
at room temperature
1¾ cups (9 oz) all-purpose flour
½ tsp baking powder
½ cup (2½ oz) roasted salted peanuts
chopped
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.