Caramel and Peanut Cookies

These cookies are so yummy you might want to make a double batch.

Makes 18

You will need:

For the cookies:

5 oz unsalted butter, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

1 1/2 cups all purpose flour, sifted

2 tablespoons cornstarch, sifted

For the filling:

9 oz soft jersey caramel lollies, chopped

2 tablespoons crunchy peanut butter

2 tablespoons heavy cream

Preheat oven to 350°F.
Place butter, sugar, and vanilla into a mixing bowl. Beat with an electric mixer until pale and creamy. This will take about 8–10 minutes.
Add the flour and cornstarch and beat until a soft dough forms.
Knead dough on a floured surface until smooth.
Wrap dough in plastic wrap and chill 15 minutes.
Roll dough between 2 sheets of parchment paper to 1⁄4” thick.
Using a 2” round cookie cutter, cut 36 rounds from dough.
Place onto baking trays lined with parchment paper, leaving room for spreading.
Bake for 10–12 minutes or until light golden.
Cool on wire racks.
Place caramel lollies, peanut butter, and cream into a saucepan over a low heat.
Cook, stirring constantly, until mixture is smooth. This will take about 3–4 minutes.
Remove from heat and allow to cool 30 minutes or until thickened.
Spread half the cookies with caramel & peanut filling and sandwich together with remaining cookies.