During the holidays, I become (even more) obsessed with baking. My family and friends actually get annoyed because we constantly have more sweets around than any human should ever consume. While I adore classic peppermint and spice-flavored recipes for the holidays, I also love to try out new ones. I came across Joy the Baker's salted chocolate vanilla bean cookies, and I knew I had to make them for their cute looks alone. Turns out, they taste amazing too - especially with a salty caramel glaze. Joy's recipe is perfect as is, but here is an easy recipe for the salty caramel I added on top. (I also recommend sprinkling coarse sea salt on top of the caramel for a finishing touch). Enjoy!
3/4 cup brown sugar
3/4 cup heavy cream
2 tablespoons water
1/2 teaspoon vanilla extract (or 1/2 vanilla bean)
Directions: Cook sugar and water over low heat until sugar completely dissolves. Increase to a boil until mixture turns to a medium brown (about five minutes). Gradually add heavy cream and vanilla, watching closely. Let simmer until sauce thickens (keep a close eye on the caramel the entire time, as it can burn easily).