brittle peanut butter cookies dipped in caramel and sprinkled with fleur de sel
if you have leftover peanut butter or peanuts you just have to make these little cuties . super easy to make, just mix it all together, bake for 10 12 minutes, leave to cool and then the fun part, dipping them into a delicious caramel or dulce de leche, aaahhh, just wonderful . if you dislike caramel, you can eat them plain or rolled in caster sugar before baking . these are great for christmas, even as a christmas gift, for sharing at work or for a cozy afternoon with hot tea and a good book, whatever you like most
all purpose flour, baking powder, sea salt, ground allspice, butter, brown sugar, egg, heavy cream, sea salt, white chocolate, fleur de sel
- 200.0 gram all purpose flour
 - 1.0 teaspoon baking powder
 - 1.0 pinch sea salt
 - 0.2 teaspoon ground allspice
 - 125.0 gram butter
 - 120.0 gram brown sugar
 - 1.0 egg
 - 150.0 gram heavy cream
 - 0.5 teaspoon sea salt
 - 10.0 gram white chocolate
 - 1.0 tablespoon fleur de sel

- peanut butter cookies in a large bowl combine the all purpose flour, baking powder, sea salt and allspice.
 - in another large bowl combine the butter and the sugar, using stand mixer or hand mixer.
 - mix for about 10 minutes.
 - add the egg, peanut butter and continue to mix.
 - incorporate the flour mixture.
 - mix briefly.
 - shape the dough into a cylinder about 4 cm / 1.
 - 5 inch in diameter.
 - wrap the dough using a plastic foil.
 - refrigerate for 30 minutes.
 - meanwhile, preheat the oven to 180degc / 355degf.
 - slice the chilled cylinder into 1, 5cm / 0.
 - 5 inch thick slices.
 - place them in line on a baking tray, lined with parchment paper about 2 inches apart.
 - bake for 10 12 minutes or until the edges become golden brown.
 - remove from the oven and transfer the peanut butter cookies to a cooling rack to cool.
 - caramel in a small saucepan bring the heavy cream to a boil.
 - place caster sugar in a dry pan.
 - heat over the high heat to dissolve the sugar.
 - let the mixture dissolve completely.
 - remove from the heat.
 - slowly add the hot heavy cream, stirring constantly, as fast as you can.
 - be careful not to create lumps.
 - add the sea salt and white chocolate.
 - continue to stir until the white chocolate melts and is well incorporated into a caramel.
 - peanut butter cookies covered in salty caramel dip the cookies halfway into the caramel and place them on parchment paper to set.
 - sprinkle with fleur de sel.
 - serve warm, or store in a sealed container for up to 10 days.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 200.0 gram all purpose flour
- 1.0 teaspoon baking powder
- 1.0 pinch sea salt
- 0.2 teaspoon ground allspice
- 125.0 gram butter
- 120.0 gram brown sugar
- 1.0 egg
- 150.0 gram heavy cream
- 0.5 teaspoon sea salt
- 10.0 gram white chocolate
- 1.0 tablespoon fleur de sel

 ### Assistant: The ingredients you'll need are:
- 200.0 gram all purpose flour
- 1.0 teaspoon baking powder
- 1.0 pinch sea salt
- 0.2 teaspoon ground allspice
- 125.0 gram butter
- 120.0 gram brown sugar
- 1.0 egg
- 150.0 gram heavy cream
- 0.5 teaspoon sea salt
- 10.0 gram white chocolate
- 1.0 tablespoon fleur de sel


You can follows these steps to make the recipe:
- peanut butter cookies in a large bowl combine the all purpose flour, baking powder, sea salt and allspice.
- in another large bowl combine the butter and the sugar, using stand mixer or hand mixer.
- mix for about 10 minutes.
- add the egg, peanut butter and continue to mix.
- incorporate the flour mixture.
- mix briefly.
- shape the dough into a cylinder about 4 cm / 1.
- 5 inch in diameter.
- wrap the dough using a plastic foil.
- refrigerate for 30 minutes.
- meanwhile, preheat the oven to 180degc / 355degf.
- slice the chilled cylinder into 1, 5cm / 0.
- 5 inch thick slices.
- place them in line on a baking tray, lined with parchment paper about 2 inches apart.
- bake for 10 12 minutes or until the edges become golden brown.
- remove from the oven and transfer the peanut butter cookies to a cooling rack to cool.
- caramel in a small saucepan bring the heavy cream to a boil.
- place caster sugar in a dry pan.
- heat over the high heat to dissolve the sugar.
- let the mixture dissolve completely.
- remove from the heat.
- slowly add the hot heavy cream, stirring constantly, as fast as you can.
- be careful not to create lumps.
- add the sea salt and white chocolate.
- continue to stir until the white chocolate melts and is well incorporated into a caramel.
- peanut butter cookies covered in salty caramel dip the cookies halfway into the caramel and place them on parchment paper to set.
- sprinkle with fleur de sel.
- serve warm, or store in a sealed container for up to 10 days.
- .

