Caramel, Coconut & Peanut Butter Cookies
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Good to go
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High profit
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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:
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Easy
- Makes:
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15 cookies
- Shelf life:
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5 days
- Conservation:
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room temperature
Caramel, Coconut & Peanut Butter Cookies
Ingredients: Caramel, Coconut & Peanut Butter Cookies
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4.3 ozButter
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3.7 ozSugar
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3.7 ozLight brown sugar
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9.3 ozAp flour
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0.1 ozSalt
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0.2 ozBaking soda
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2.3 ozWhole eggs
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0.2 ozVanilla
Preparation: Caramel, Coconut & Peanut Butter Cookies
- Cream butter, sugar, and light brown sugar in a mixer with
- paddle attachment to achieve a creamy texture.
- Add AP flour, salt, and baking soda.
- Add whole eggs and vanilla.
- Scoop out 43g cookies.
- Freeze.
- Roll the cookies in the 3g of American Almond Butterscotch
- Coconut Crunch and place 3 Gertrude Hawk Ingredients
- Peanut Butter Chips in each cookie before baking.
- Place on a Silpat and cook at 160 Celsius/325 Farenheit for 10 min. Let cool.
Décoration par biscuit
Ingredients: Décoration par biscuit
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0.2 ozAmerican almond butterscotch coconut crunch
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9.3 grCaramel
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3.1 grGrated dried coconut
Preparation: Décoration par biscuit
- À la sortie du four, décorer chaque biscuit d’un filet de caramel.
- 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).
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