Caramel Stuffed Peanut Butter Cookies
Well just when you thought we couldn’t top our incredible cookies… we filled them with caramel!
Baking spread
Caster sugar
Peanut butter
Self-raising flour
Carnation Caramel (for stuffing)
Step 1 of 5
Preheat the oven to 200°C, (220°C for fan ovens), Gas Mark 6.
Step 2 of 5
In a large bowl, cream the butter and sugar, until pale and then stir in the condensed milk and peanut butter, mix well. Sift in the flour and then work into a soft dough with your hands.
Step 3 of 5
Chill the dough for 15 minutes.
Step 4 of 5
Roll the dough into 16 balls then press your thumb into the centre of each ball to make a deep dip. Put half a teaspoon of caramel into each hole and seal up completely.
Step 5 of 5
Place onto parchment lined baking trays, spacing well apart and bake for about 10-12 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly on the tray before transferring to a cooling rack.
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Caramel Stuffed Peanut Butter Cookies
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Prep: 10 mins
COOK: 12 MINS
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Quite Easy
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SERVES: 16
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Ingredients
Baking spread
225gCaster sugar
225g150gPeanut butter
6 tbspSelf-raising flour
350gCarnation Caramel (for stuffing)
80g -
Method
Step 1 of 5
Preheat the oven to 200°C, (220°C for fan ovens), Gas Mark 6.
Step 2 of 5
In a large bowl, cream the butter and sugar, until pale and then stir in the condensed milk and peanut butter, mix well. Sift in the flour and then work into a soft dough with your hands.
Step 3 of 5
Chill the dough for 15 minutes.
Step 4 of 5
Roll the dough into 16 balls then press your thumb into the centre of each ball to make a deep dip. Put half a teaspoon of caramel into each hole and seal up completely.
Step 5 of 5
Place onto parchment lined baking trays, spacing well apart and bake for about 10-12 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly on the tray before transferring to a cooling rack.