Salted Caramel Peanut Butter Cookies

Peanut Butter Cookie:

• 1 egg, beaten with fork
• 1 cup crunchy peanut butter
• 1 cup white sugar {I’ve tried turbinado, but the coarseness makes the cookies crumbly.}

Preheat oven to 350. Mix all ingredients with a fork. Roll dough into 1″ balls. Place on cookie sheet. Press with a fork in a criss-cross pattern. The cookies won’t spread so you can pack them on the cookie sheet. Bake for 12 minutes. Remove from oven and cool for 2-3 minutes before removing to a cooling rack. Allow cookies to cool before adding the glaze.

Makes 16 cookies.

Salted Caramel Glaze:

• 4 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons white or raw sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1-2 tablespoons confectioner’s sugar, sifted

Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken up a bit. *Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps. I just dump the sugar in and beat out lumps with my whisk.  Spoon the glaze over cooled cookies.

YUMMMMM!