Servings: 20 cookies servings Prep: 15 min Cook: 12 min

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.

Servings

20 servings

Prep time

15 minutes

Cook time

12 minutes

Passive time

n/a

Ingredients

1/2 cup Butter room temp
1/2 cup Peanut Butter
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 tsp Corn Starch
2 1/2 cups Unbleached White All-Purpose Flour
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!