Salted Caramel Peanut Butter Cookies

• Produce

  • 1/2 cup Peanut, salted halves

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 1/2 cups Bob's red mill all-purpose flour
  • 1 cup Brown sugar
  • 1 Caramel topping
  • 1 tsp Corn starch
  • 1 sprinkle Course sea salt
  • 1/2 cup Granulated sugar, White
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Desserts

  • 10 Caramel candies - chopped into small pieces, soft

Found on southernmadesimple.com

Description

Ingredients

• ½ cup butter - room temp
• ½ cup peanut butter
• 1 cup brown sugar
• ½ cup white granulated sugar
• 2 eggs - room temp
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 tsp corn starch
• 2½ cups Bobs Red Mill All Purpose Flour
• 10-15 soft caramel candies - chopped into small pieces
• ½ cup salted peanut halves
• A sprinkle of course sea salt for each cookie
• Caramel topping for adding an extra drizzle (optional)

Directions

• Preheat oven to 375 F
• Using a stand mixer, cream together the butter, peanut butter and sugars
• While mixing, add in eggs one at a time.
• Add in vanilla, baking soda and corn starch
• Add in caramel pieces and peanut halves
• Slowly add in Bobs Red Mill flour - making sure it gets fully incorporated into the dough
• Scoop a spoon full of dough into your hands and roll into a ball - making sure no caramel pieces are visible. You can gently flatten the dough a little with your palm if you like a flatter cookie
• Place each ball on a foil lined greased cookie sheet and sprinkle with just a pinch of sea salt
• Bake for 10-12 minutes (Note: Caramel WILL ooze out - dont be alarmed)
• Allow to cool on pan for no longer than a minute or two before transferring to a wire rack to finish cooling (Any excess caramel that oozed out should easily break off at this time)
• Serve with a glass of milk and enjoy!