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    Home » Cookies

    Milk Chocolate Caramel and Peanut Cookies

    Published: Nov 28, 2021 · Updated: Oct 15, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    With Thanksgiving this week, I wanted a good cookie that would be pretty easy to make but still be a family favorite. So I found the Toll House Morsels & More package that was just what I was looking for and made a batch that day. My store only had milk chocolate, caramel, and peanut halves, Morsels & More, but there are other mixtures that I will have to try at a later time.

    Milk Chocolate Caramel and peanut cookies closeup.

    I am always on the hunt for ingredients to adapt the excellent chocolate chip cookie to something unique. Well, leave it to Toll House to come up with new additives for my cookies.

    Ingredients You Will Need

    Milk Chocolate Caramel and peanut cookies image of ingredients.
    • 1 cup Butter unsalted 
    • ⅔ cup Light brown sugar 
    • ½ cup Sugar white 
    • 2 Eggs
    • 1 teaspoon Vanilla bean paste
    • 2-½ cups All-purpose flour 
    • 1 teaspoon Baking soda
    • 1 teaspoon Baking powder
    • ⅛ teaspoon Ground cinnamon
    • ¼ teaspoon Kosher Salt
    • 1 cup Toll House Morsels & More

    Steps For This Easy To Make Cookie

    All righty time to make these cookies! Weigh or measure the sugars and set them aside. Do the same for the dry ingredients and run a whisk through to blend.

    In a stand or hand-held mixer, cream the butter and sugars together for a couple of minutes.

    Creaming butter and sugars together with a stand mixer.

    I usually scrape down the sides before adding the vanilla bean paste and the eggs. One trick I have for the eggs is breaking an egg into a small bowl first to ensure I do not get any eggshells in my cookie batter.

    After the eggs are incorporated, turn the mixer down to low and add the flour mixture until mixed into the wet batter.

    Milk Chocolate Caramel and peanut cookie batter completely mixed and ready for the refrigerator.

    Now you have a choice; you can add the whole package of the Morsels & More or save about ¼ cup to add a few on top of each cookie mound.

    Chill the cookie dough for about half an hour. Then, using a medium cookie scoop, I added twelve scoops to a parchment-lined cookie sheet pan. Finally, I added a few of the Morsels & More pieces that I reserved to the tops of each cookie before I baked them.

    Ciikie scooped mounds with added morsels on top before baking.

    Now bake them at 350°F (175°C or 180°C) for 12-14 minutes or golden brown around the edges.

    Milk Chocolate Caramel and peanut cookies very closeup.

    So yummy! Enjoy!

    Storage

    These cookies can be stored just like chocolate chip cookies. Either in a cookie jar or a plastic tub that has a lid. They will keep for a good week but in my house, they do not last more than 3 or 4 days.

    Recipe

    Milk Chocolate Caramel and peanut cookies closeup.
    QR Code

    Milk Chocolate Caramel and Peanut Cookies

    Barbara Hall
    An excellent variation of the classic chocolate chip cookie. Full of salty and sweet ingredients.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Bake Time 24 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 4 minutes mins
    Course Cookies
    Cuisine American
    Servings 24 cookies
    Calories 157 kcal

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    Ingredients
     

    • 1 cup Butter unsalted room temperature
    • ⅔ cup Light brown sugar 142g
    • ½ cup Sugar white 99g
    • 2 Eggs
    • 1 teaspoon Vanilla bean paste
    • 2-½ cups All-purpose flour 300g
    • 1 teaspoon Baking soda
    • 1 teaspoon Baking powder
    • ⅛ teaspoon Ground cinnamon
    • ¼ teaspoon Kosher Salt
    • 1 cup Toll House Morsels & More chocolate caramel peanut reserve the rest for topping

    Instructions
     

    • Weigh or measure both sugars into a bowl and set it aside. Now weigh or measure the flour, baking soda, baking powder, salt, cinnamon, and run a whisk through the mixture to blend.
    • Using a mixer, cream the butter and sugars till blended. Add the vanilla bean paste and one egg at a time until mixed. Next, scrape down the bowl, then using a low speed on your mixer, gradually add the flour mixture. Finally, add the Morsels & More pieces to the cookie dough.
    • Preheat the oven to 350°F (175°C or 180°C). On a parchment-lined cookie sheet pan and using a medium cookie scooper, scoop 12 mounds onto the pan. Taking a few of the Morsels & More pieces, I add them to the tops of each mound, pressing down gently to secure. Bake for 12-14 minutes. Once out of the oven, move to a cooling rack.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 157kcalCarbohydrates: 17gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 97mgPotassium: 21mgFiber: 1gSugar: 13gVitamin A: 256IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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