Gluten-Free Salted Caramel Peanut Butter Cookies

My favorite gluten-free peanut butter cookies with traditional criss cross pattern and topped with salted caramel glaze. Indulge your sweet tooth!

Gluten-Free Salted Caramel Peanut Butter Cookies 1

Not only is today the start of the FIFA World Cup, it is also National Peanut Butter Cookie Day! This gluten-free peanut butter cookie recipe is my favorite because it only requires 5 ingredients and results in perfectly chewy cookies. I enjoy it so much that I’ve used it for other cookies such as Salted Nutella Peanut Butter Thumbprint CookiesFlourless Buckeye Blossom Cookies, and Peanut Butter Birthday Bites. Today’s version gets a traditional criss cross stamp and then a drizzle of salted caramel. Rich and definitely sweet enough to satisfy the demands of your sweet tooth.

Gluten-Free Salted Caramel Peanut Butter Cookies 2

One year ago: Cream Cheese Peanut Butter Cookies Dipped in White Chocolate

GLUTEN-FREE SALTED CARAMEL PEANUT BUTTER COOKIES

Makes 2 dozen small cookies

Ingredients:

COOKIES

1 cup chunky natural peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla extract

GLAZE

4 Tbsp unsalted butter

3 Tbsp brown sugar

3 Tbsp white sugar

1/8 tsp salt

1 tsp vanilla extract

2 Tbsp milk

1-2 Tbsp confectioner’s sugar

Directions:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
  2. In large bowl, stir peanut butter together with sugar, egg and vanilla until combined. Scoop onto prepared baking sheet using a small cookie scoop*. Flatten slightly with a fork, making a criss cross pattern. Bake 10 minutes, until cookies have slightly flattened and are not shiny. Remove from oven and cool 5 minutes on baking sheet before moving to a cooling rack.
  3. Meanwhile, in a medium saucepan over medium heat add butter, sugars, salt, vanilla and milk. Stir constantly and bring to a boil for one minute. Remove from heat and continue stirring. Whisk in one tablespoon confectioner’s sugar to thicken. Use more if needed. Spoon the glaze over cooled cookies.

* Or a medium cookie scoop but then split the dough ball in half

Source: Adapted from Lauren’s Latest and My Blessed Life.

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