• Good to go
  • High profit
  • Quick & easy (production)
These Caramel, Coconut & Peanut Butter Cookies combine soft texture with layered, indulgent flavors. A rich, buttery dough creates a moist base, enhanced with peanut butter chips that add pockets of sweetness and contrast. A coating of butterscotch coconut crunch brings light texture, while ribbons of caramel add a smooth, slightly salty finish. The balance of toasted coconut, creamy peanut butter, and caramel creates a familiar yet elevated flavor profile. The result is a visually appealing cookie with consistent texture and strong shelf appeal, ideal for retail, takeaway, and everyday indulgence
Level:
Easy
Makes:
15 cookies
Shelf life:
5 days
Conservation:
room temperature

Caramel, Coconut & Peanut Butter Cookies

Ingredients: Caramel, Coconut & Peanut Butter Cookies

  • 4.3 oz
    Butter
  • 3.7 oz
    Sugar
  • 3.7 oz
    Light brown sugar
  • 9.3 oz
    Ap flour
  • 0.1 oz
    Salt
  • 0.2 oz
    Baking soda
  • 2.3 oz
    Whole eggs
  • 0.2 oz
    Vanilla

Preparation: Caramel, Coconut & Peanut Butter Cookies

  1. Cream butter, sugar, and light brown sugar in a mixer with
  2. paddle attachment to achieve a creamy texture.
  3. Add AP flour, salt, and baking soda.
  4. Add whole eggs and vanilla.
  5. Scoop out 43g cookies.
  6. Freeze.
  7. Roll the cookies in the 3g of American Almond Butterscotch
  8. Coconut Crunch and place 3 Gertrude Hawk Ingredients
  9. Peanut Butter Chips in each cookie before baking.
  10. Place on a Silpat and cook at 160 Celsius/325 Farenheit for 10 min. Let cool.

Décoration par biscuit

Ingredients: Décoration par biscuit

Preparation: Décoration par biscuit

  1. À la sortie du four, décorer chaque biscuit d’un filet de caramel.
  2. Ajouter de la noix de coco séchée, ainsi que le reste du mélange Butterscotch Coconut Crunch (American Almond) et des pépites de beurre d’arachide (Gertrude Hawk Ingredients).