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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121 gButter
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106 gSugar
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106 gLight brown sugar
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264 gAp flour
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4 gSalt
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7 gBaking soda
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65 gWhole eggs
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6 gVanilla
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.
Decoration per cookie
Ingredients: Decoration per cookie
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5 gAmerican almond butterscotch coconut crunch
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0.6 gCaramel
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0.2 gGrated dried coconut
Preparation: Decoration per cookie
- 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.
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