• 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
    All purpose flour
  • 0.1 oz
    Salt
  • 0.2 oz
    Baking soda
  • 2.3 oz
    Whole eggs
  • 0.2 oz
    Vanilla
  • 0.1 oz
    American almond butterscotch coconut crunch

Preparation: Caramel, Coconut & Peanut Butter Cookies

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

Decoration per cookie

Ingredients: Decoration per cookie

Preparation: Decoration per cookie

  1. When done baking, decorate with a swirl of caramel, dried coconut, and the remaining American Almond Butterscotch Coconut Crunch and Gertrude Hawk Ingredients Peanut Butter Chips.