Snookie Cookie

These are addictive, bake at your own peril!!!!

Please note no Snickers were harmed in the making of these cookies…………..

Ingredients

150g Melted Unsalted Block Butter

100g Light Brown Sugar

100g Caster/Granulated Sugar

1 Large Egg

230g Plain Flour

½ tsp Baking Powder

¾ tsp Bicarbonate of Soda

¼ tsp Salt

2 Heaped tbsp Cornflour/Cornstarch

1 tsp Vanilla Extract

1 tsp of milk powder

60g chunky peanut butter

¼ tsp lemon juice

Filling 

10 tbsp heaps of chunky peanut butter

10 tsp of caramel

Topping

600g Callebaut 

50g caramel

Method

Make the filling ahead of time. On a lined tray (I use a 1 tablespoon ice cream scoop) scoop out 10 tablespoon mounds of peanut butter, with a teaspoon make an indentation in the top of the peanut butter. Spoon a teaspoon of caramel into the indentation in the top of the peanut butter. Pop the tray into the freezer for an hour, when they are frozen you can pop them into a bag to use later if you like but be careful of the caramel as this does not completely freeze.

Add your sugars, melted butter, peanut butter, lemon juice and vanilla into a bowl and give them a good stir using a whisk/spatula. Once incorporated add in the egg and give it a little mix.

In a separate bowl add flour, baking powder, bicarb, milk powder, salt and cornflour and give it a good mix up together.

Now combine these two together, try not to over work the mix

Take the frozen peanut butter mounds out of the freezer.

Scoop 10 tablespoon of the cookie dough onto a lined baking sheet and flatten them out to about 1 cm deep circles.

Pop the frozen filling on top of the cookie circles and scoop 2 ½ tbsp of cookie dough (I use a 2 ½ tbsp ice cream scoop) onto the top of the filling. Gently press these around the sides sealing the filling in.

Pop the cookies in the freezer for half an hour, this amount of mix makes exactly 10 large cookies. You can leave these in the freezer in a sealed bag for another day if you don’t want to bake them all at once. 

After half an hour in the freezer bake the cookies with plenty of space between them for 17 minutes at 170C Fan.

Allow the cookies to cool on the baking tray, when they are cooled melt your chocolate and dip one half of the cookie and pop back onto the tray, drizzle each cookie with caramel.