Soft and chewy chocolate chip cookies packed with caramel pieces, peanuts and chocolate.
1. In a heavy bottomed sauce pot, add in sugar and 1 teaspoon of water. Have a cup of water and a pastry brush on hand so you can wash down the sides to remove any extra sugar.
2. Melt sugar and allow to cook until it reaches 270 degrees. This is called the soft crack stage and caramel will be a copper color. While the sugar is cooking, line a baking sheet with parchment, then set aside.
3. Once the caramel is done, pour the caramel into a thin even layer on the lined baking sheet. Allow to cool for at least 30 minutes before breaking apart.
1. In a mixing bowl, cream together the butter, sugar and brown sugar for 3-5 minutes on medium speed.
2. Add in the eggs one at a time, scraping the bowl after each addition. Add in the vanilla and mix for 20- 30 seconds.
3. Add in the flour, baking soda and salt mixing until just combined. Remove the bowl from the stand mixer and fold in the peanuts, caramel bits and chopped chocolate until just incorporated.
4. Scoop the dough onto a parchment lined baking sheet then chill for at least 30 minutes but up to 2 days.
5. Once ready to bake, preheat oven to 350 degrees. Allow your cookies to come to room temperature just slightly before baking. Bake the cookies 2 inches apart on a parchment lined baking sheet for 8-10 minutes.
6. Serve with a scoop of ice cream of a glass of your favorite milk!