March 21, 2013
Mum bought some caramel chips from the supermarket recently, and they'd been sitting up with the millions of packets of choc chips for a while before I decided to make this recipe. Boy, was it worth it! These cookies have an almost shortbread-like texture, crunchy and melty; the toasted peanuts added crunch; and the caramel chips were a delightful burst of sweetness. Needless to say, these cookies didn't last very long in my house.
Recipe Adapted From: Bake Or Break
1 tsp bicarb soda
1/2 tsp salt
125g white sugar
60g brown sugar
1 tsp vanilla essence/extract
1 cup caramel chips (the original recipe asks for toffee chips, but I have no idea where to get those, so I used caramel chips instead and they were delicious)
1 cup peanuts
1. Chop the peanuts into smaller bits (halves are a good size). In a frying pan or under the grill setting of your oven, toast the peanuts until golden brown. Set aside to cool.
2. Preheat oven to 175 C (350 F).
3. Beat the butter, white sugar and brown sugar together until light and fluffy.
4. Add the egg and vanilla and beat until combined.
5. Stir the flour, bicarb and salt into the butter mixture.
6. Add the caramel chips and peanuts. Mix until combined and the bits are all dispersed in the dough evenly. (The dough tastes amazing, by the way).
7. Roll tablespoon-sized blobs of dough into balls. Place them on your silicone mat/baking paper covered baking trays and press them down a bit until they're flatter on the top. (This is so they don't come out of the oven in slightly-melted sphere shapes - they're more difficult to eat when they're like that!)
8. Bake for 15 mins or until golden brown.
9. Let cool on wire racks and consume.