Caramel peanut drop cookies
Ingredients for cookies
113g softened butter
130g peanut butter
100g light brown sugar
100g caster sugar
1 egg
1 egg yolk
260g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
Ingredients for caramel
180g cream
30g butter
100g caster sugar
80g golden syrup
1/4 tsp salt
Method for the caramel:
In a saucepan, heat the double cream and half of the butter together until hot and all the butter has melted.
Set aside until needed, making sure that the mixture stays warm.
In another saucepan, combine the sugar and golden syrup, and cook over medium-high heat until the mixture reaches 145ºC.
Remove from heat, pour in the warm cream and stir until combined.
Return to the heat and cook with constant stirring until the mixture reaches 112-116ºC
Immediately remove from heat and stir in the remaining butter and salt.
Make sure the caramel has cooled and set before adding to the cookies.
Method for the cookies:
Preheat the oven to 160 degrees C and lightly grease a baking tray and add baking paper.
In a bowl mix together the butter, peanut butter, both sugars and vanilla in a bowl until just combined.
Add the eggs one at a time, mixing after each one.
In a separate bowl whisk the plain flour, salt and bicarb of soda together. Add to the butter mix and stir until all flour is incorporated.
Weigh each cookie at 18g each and roll into balls.
Roll each ball in caster sugar and place on a tray at least 5cm apart.
Bake for 8-10 minutes .
Once cooked, remove the cookies out of the oven and with the back of a teaspoon make a slight dent in the middle of the cookie. This will create a crater to allow the caramel to sit inside.
assemble
Once the cookies have cooled and the caramel is set. Using a teaspoon, scoop the caramel and place inside the crater you have made to sit perfectly on top. You can also use other things like chocolate, Nutella, Biscoff spread if you prefer.
Eat and enjoy.
