I can think of few things more delicious than a warm batch of freshly baked peanut butter cookies. Many credit George Washington Carver (an Alabama native) as being the “inventor” of modern day peanut butter. So I did a little mixing and combining of a few of my favorite flavors and came up with a real treat that has sweet home Alabama written all over it! Peanuts may be king here, but these Salted Caramel Peanut Butter Cookies are certainly a treat of royal standards!
Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Laura from Southern Made Simple.
10-15
Soft Caramel Candies
chopped into small pieces
1/2 cup
Salted Peanut Halves
a sprinkle of Coarse Sea Salt for each cookie
Caramel topping for adding an extra drizzle
optional
Instructions
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 cornstarch. Add in caramel pieces and peanut halves.
Slowly add in 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, don't 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!
