Caramel Cookie Sandwiches
We teamed up with the plant-based geniuses over at Oddlygood and used their Dreamy Caramel Dessert Pots to create this amazing summer snack. Our BOSH! Caramel Cookie Sandwiches are the perfect sweat treat and come backed with amazing caramel and peanut flavours. If you're looking for a post-bbq indulgence this year, we have you covered!
Serves
Ingredients
For the cookies
<item-todo-done>75g plant-based butter (room temperature)<item-todo-done><item-todo-done>65g caster sugar<item-todo-done><item-todo-done>2 tbsp oat milk<item-todo-done><item-todo-done>90g plain flour<item-todo-done><item-todo-done>½ tsp baking powder<item-todo-done><item-todo-done>½ tsp vanilla essence<item-todo-done><item-todo-done>50g dark chocolate<item-todo-done><item-todo-done> pinch of sea salt flakes<item-todo-done>
For the insides
<item-todo-done>4 Oddlygood Dreamy Caramel Desserts<item-todo-done>
To serve
<item-todo-done>2 tbsp roasted peanuts<item-todo-done><item-todo-done>4 tbsp peanut butter<item-todo-done>
Before you start
Oven preheated to 180C, fan setting | Mixing bowl | Powerful food processor, not a blender | Large baking-paper lined baking tray
Freeze the Oddlygood Pots
- Place the 4 pots of Oddlygood Dreamy Caramel Pots in the freezer and freeze overnight.
Make the cookie batter
- Place the soft butter and sugar into a large mixing bowl and whisk together until soft and fluffy.
- Add the oat milk, flour, baking powder, vanilla essence and a pinch of sea salt flakes.
- Whisk the mixture until it comes together to form a nice cookie dough.
Chop and add the chocolate
- Cut the chocolate into small bite-sized pieces and add them to the cookie mixture.
- Use your hands or a wooden spoon to mix well until all of the chocolate pieces are evenly distributed.
Shape the cookies
- Use your hands to roll the dough into 8 ball shapes and place onto a baking tray, leaving a little space between each one - be careful not to push down the cookies too much as they will expand as they cook.
Bake the cookies
- Bake the cookies for 15 minutes until golden and cooked through.
- Once cooked, remove from the oven and leave to cool on a wire rack.
Make the middle
- Once the cookies are cool, add the frozen Oddlygood pots to a powerful food processor (not blender, as this will not work) and blend until smooth and creamy. Don’t overblend the mixture, as you still want it to be frozen.
Assemble the cookie sandwiches
- Spoon some peanut butter onto 4 of the cookies and spread it around evenly.
Finish the cookie sandwiches and refreeze
- Spoon a big dollop of the blended Oddlygood mixture onto the peanut butter spread cookies. Top with a cookie lid, then pop back in the freezer to refreeze.
Serve
- Chop the roasted peanuts roughly. Sprinkle the ice cream cookie sandwiches with the chopped peanuts and serve immediately.