Peanut Butter and Salted Caramel Cookie Sandwiches
These were declared the best thing I have ever made by my lovely man aka “Number 1 Taste Tester”!!!!
Ingredients
Makes 10 cookie sandwiches
COOKIES
- 1 cup peanut butter (check out my easy recipe)
- 1/4 cup maple syrup or sweetener of choice
- 1 egg
- Pinch of Himalayan salt
- 1/2 tsp baking soda
- 2 rows of Loving Earth Coconut Mylk Chocolate (cut into 10 chunks)
SALTED CARAMEL FILLING
- 1/4 cup Mayver’s Hulled Tahini
- 1/4 cup maple syrup or sweetener of choice
- 1 tbs peanut butter
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- pinch of Himalayan salt
Method
- Preheat oven to 170 degrees
- In your Thermomix or food processor whizz all cookie ingredients until combined
- Roll mixture into 20 balls, place on a lined baking tray and flatten with the back of a fork
- Cut chocolate into 10 chunks and press a piece of chocolate into 10 of the cookies
- Bake for approx 15 minutes or until cookies are slightly golden
- Add all caramel ingredients to your thermomix, blender or food processor and whizz until it is combined and creamy
- Pour into a bowl and place in the fridge for 1 hour to harden a little
- Once cookies are baked, remove from the oven and leave to cool on the tray for 10 minutes then move to a cooling rack
- Once completely cool spoon some of the caramel onto one of the cookies without the chocolate chunk then place one of the chocolate chunk cookies on top. Place in the fridge immediately to stop the caramel oozing. Repeat with remaining cookies.
- These are best stored in the fridge as the caramel does melt quite quickly
*These can also be stored in the freezer and pulled out 10 minutes before eating.