Peanut Butter Caramel Cookies

Makes about 3 dozen

I was in a very peanut mood.

INGREDIENTS

• 1/2 c vegetable shortening

• 1/2 c super chunky peanut butter

• 1/2 c packed light brown sugar

• 1/2 c granulated sugar

• 2 Tbsp milk

• 1 tsp vanilla extract

• 1 large egg

• 1 3/4 c all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 c salted peanuts, roughly chopped

• Sea salt

Caramel Topping

• 12 chewy caramel candies

• 1 Tbsp milk

• 1 tsp peanut butter

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DIRECTIONS

1. Preheat oven to 350 F

2. Mix flour, baking soda, & salt in a bowl. Set aside.

3. Beat together the shortening, peanut butter, & both sugars in a stand mixer until combined (about 3 minutes).

4. Add the vanilla & egg to the peanut butter mixture & beat for another minute or two.

5. With the mixer set to low, gradually add the flour & milk, alternating.

6. Scoop leveled Tablespoons of dough, form into balls, & roll in the chopped peanuts to coat. Then place 2-3 inches apart on a cookie sheet (no parchment or greasing needed).

7. Slightly flatten the tops of the rolled dough with the bottom of a glass, then sprinkle the tops with sea salt.

8. Bake 13-15 minutes until the edges are darkened and the centers still look slightly soft.

9. Let rest for 3 minutes on the cookie sheets before removing to racks to cool.

For the Caramel Topping:

1. Place all of the ingredients in a glass bowl and microwave on high in 10 second increments until the caramels are mostly melted. Stir until smooth.

2. Use a fork to drizzle the caramel over completely cooled cookies.

3. Let rest for an hour to allow the caramel to set...or eat right away.