Milk Chocolate Caramel and Peanut Cookies

5 from 1 vote

An excellent variation of the classic chocolate chip cookie. Full of salty and sweet ingredients.

Prep Time10

Total Bake Time24

Chill30

Total Time1 4

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 157kcal

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

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.