• 125g butter, softened
  • 1 cup (280g) crunchy peanut butter
  • 1 cup (220g) firmly packed brown sugar
  • 1 egg
  • 1 3⁄4 cups (260g) plain flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup (70g) roasted salted peanuts, chopped
  • 1⁄2 cup (95g) caramel choc chips (see note)


  1. Preheat oven to 325°F fan forced. Line two baking trays with baking paper.
  2. Assemble mixer using scraper beater. Add butter,peanut butter and brown sugar to bowl. Slowly turn mixer to LIGHT MIXING setting and beat for 30 seconds. Increase speed to CREAMING/ BEATING setting and beat for 2 minutes until pale and creamy.
  3. Reduce speed to LIGHT MIXING setting ;add egg and beat for 30 seconds. Sift the flour and baking powder over the butter mixture. Increase speed to FOLDING/KNEADING setting and beat for about 30 seconds or until just combined.
  4. Remove the bowl from the mixer and stir through the peanuts and caramel choc chips. Roll tablespoons of mixture into balls.
  5. Place onto prepared baking trays, allowing room for spreading. Flatten with fingertips to about 1cm-thick. Bake for
    15–18 minutes or until golden. Allow to stand on trays for 5 minutes before transferring to a wire rack to cool. Repeat with remaining cookie mixture.

Caramel choc chips are available in baking section of most supermarkets, alternately use white, milk or dark choc chips.