SALTED-CARAMEL NUTTER-BUTTER OAT-COOKIE SANDWICHES

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INGREDIENTS
COOKIES

All-purpose flour 120 g
Oats 110 g
Baking soda 3 g
Baking powder 1 g
Salt 3 g
Butter, room temperature 125 g
Peanut butter 130 ml
White sugar 100 g
Light brown sugar 100 g
Egg, large 1 unit

METHOD

  1. Preheat the oven to 180°C. Grease a large baking tray and set aside.
  2. Whisk together the flour, oats, baking soda, baking powder, and salt.
  3. Beat the butter, peanut butter, and both sugars on medium speed until light and fluffy.
  4. Add the egg and vanilla extract. Mix until combined.
  5. At low speed, slowly add the dry ingredients, mixing just until combined.
  6. Place cookie dough in the fridge for 10 minutes if too soft.
  7. Take about 1 tablespoon of dough and roll into a cookie ball.
  8. Place rolled balls onto the prepared baking tray, leaving about 4 cm between the cookies.
  9. Press cookie dough flatter to make thin cookies for sandwiches.
  10. Bake for 8 to 10 minutes until the cookies are golden and the edges are set.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

YIELD 15-20 COOKIES
PREPARATION TIME 50 MINUTES
TOTAL TIME 1 HOUR 15 MINUTES

INGREDIENTS
FILLING

Butter, room temperature 125 g
Icing sugar 120 g
Salt As needed
Caramel treat 65 g

METHOD

  1. Beat the butter until light and fluffy.
  2. Add the icing sugar and beat the mixture until incorporated.
  3. Add the salt and caramel treat, tasting as you go, and mix until thoroughly combined.
  4. Add food colouring if using.
  5. Fill each cookie evenly with filling. Spread about 1 tablespoon of the filling on the flat side of a cookie (depending on the size of the cookies – approximately 8 to 10 cm in diameter). Then top with another cookie, pressing down slightly.
  6. Continue until all cookie sandwiches have been made.
  7. Store in an airtight container in the fridge.

INGREDIENTS
CHOCOLATE DIP

Dark chocolate 400 g
Cream 173 g
Coarse salt for sprinkling As needed

METHOD

  1. Place the cookie sandwiches on a baking tray and place them in the freezer for at least 10 minutes before dunking in the chocolate.
  2. While the cookies are in the freezer, place the chocolate in a heatproof bowl (a small pot works well). Heat the cream in the microwave until hot, and then pour over the chocolate.
  3. Stir until completely melted and smooth. Dip each semi-frozen cookie sandwich into the ganache, place on a parchment-lined baking sheet, and sprinkle with sea salt while still tacky.
  4. Continue until all the cookies have been dunked in the chocolate and sprinkled with salt.
  5. Allow the cookies to set.
  6. Leftover cookies are best stored in an airtight container in the fridge.

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