peanut butter sea salt cookies
I made these by accident. I was making regular peanut butter cookies for a good friend of mine, Nancy. I was in the middle of making sea salt caramel pretzels when my sea salt caramel drizzle dripped onto a peanut butter cookie. So I went to discard said cookie(discard I mean eat) and discovered a yummy opportunity. Peanut butter Sea salt caramel cookies were born!! So, in the wise words of Bob Ross "Happy little accident " I hope these cookies find they're way to your kitchen soon. Enjoy!!
prep time
25 Min
cook time
10 Min
method
Bake
yield
6 to 8 people
Ingredients
- COOKIES
- 1 cup unsalted butter softened
- 1 1/2 cups peanut butter (creamy or crunchy) doesn't matter
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs
- 1 tablespoon vanilla (i use clear mexican vanilla)
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt (i use sea salt)
- 2 tablespoons of sugar for rolling
- SEA SALT CARAMEL DRIZZLE
- 1/2 bag sea salt caramel melts (wilton brand is what i use or go to hobby lobby or even michael's carries sweetooth brand)
- 1 to 2 teaspoons coconut oil
How To Make peanut butter sea salt cookies
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Step 1Cream butter, peanut butter, and sugars together in large mixing bowl until light and fluffy. I use my stand mixer with the paddle attachment and beat on medium high speed, scraping the sides of the bowl several times.
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Step 2Mix in eggs and vanilla, scraping sides at least once to fully incorporate.
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Step 3In separate bowl, mix together flour, baking soda, baking powder, and salt. Slowly stir into peanut mixture, scraping down sides as needed to fully mix.
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Step 4Roll out balls of cookie dough 1 in thick and roll in sugar, cover and refrigerate at least one hour.
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Step 5Preheat oven to 350 degrees F. Set on parchment lined baking sheet. Use a fork to gently flatten cookie, to make a criss cross pattern. Once flattened, cookies will continue to spread a bit during the cooking process, so allow a couple inches in between each cookie
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Step 6Bake for about 8-10 minutes. When you remove them from the oven, they should still be pretty soft. Allow them to sit on the hot baking sheet. Then transfercookis and parchmentpaper to a cool countertop .Allow to fully cool before adding the sea salt caramel drizzle. (It will melt if you don't) -
Step 7Add 1/2 bag of melts and 1 to 2 teaspoons of coconut oil at a time till smooth. Melt sea salt caramel melts in the microwave at 30 sec intervals until melted. Stir well, using a fork drizzle hot,melted sea salt caramel over cooled cookies. (You can use a piping bag for this as well) (caution contents will be hot) Can sprinkle sea salt ontop of drying caramel for added sea salt flavor.
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Step 8Cool completely before bagging or storage. These freeze well for up to six months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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