Catler KM 8011 - Manual (Page 32)

32
CARAMEL CHIP PEANUT BUTTER
COOKIES
Makes 36
Ingredients
125g butter, softened
1 cup (280g) crunchy peanut butter
1 cup (220g) fi rmly packed brown sugar
1 egg
1
3 /
4
cups (260g) plain fl our
1 /
2
teaspoon baking powder
1 /
2
cup (70g) roasted salted peanuts,
chopped
1 /
2
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.
Combine butter, peanut butter and
brown sugar in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting and
for 30 seconds. Increase speed to CREAM/
BEAT and beat for 2 minutes until pale
and creamy.
3. Reduce speed to LIGHT MIXING setting;
add egg and beat 30 seconds. Sift the
fl our and baking powder over the butter
mixture then beat on KNEAD/FOLD
setting 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 fi ngertips 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.
NOTE
Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.
RECIPE
RECIPES