Milk Chocolate Caramel and Peanut Cookies

5 from 1 vote

Milk Chocolate Caramel and Peanut Cookies

These chewy cookies are packed with milk chocolate, caramel chips, and dry roasted peanuts for the perfect candy bar-style bite. No messy melting – just soft, sweet, and slightly crunchy cookies that are easy to make and hard to resist.

Prep Time20

Total Bake Time24

Chill30

Total Time1 14

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 165kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
⅔ cup (146.67 g) Light brown sugar
½ cup (100 g) Sugar white
2 Eggs
1 teaspoon Vanilla bean paste
2 ½ cups (312.5 g) All-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
⅛ teaspoon Ground cinnamon
½ teaspoon Kosher Salt
½ cup (90 g) Milk chocolate chips
¼ cup (59.15 g) Caramel Chips Lieber's
¼ cup (36.5 g) Peanuts dry roasted granules

Instructions

Weigh or measure both sugars into a bowl and set it aside. In another bowl, weigh or measure the flour, baking soda, baking powder, salt, and cinnamon, then whisk to blend.
Using a mixer, cream the butter for a minute, then add the sugars and mix on medium speed for 3 minutes. Add the vanilla bean paste, then one egg at a time, mixing until combined. Scrape down the bowl, then on low speed, add the flour mixture about a third at a time. Finally, add the chocolate and caramel chips along with the peanuts. Mix for about 30 seconds. Loosely cover and chill for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C). Line a cookie sheet with parchment paper, then use a medium cookie scoop to place 12 mounds of dough onto the pan. Bake for 12–14 minutes. Once out of the oven, let the cookies sit on the pan for 1 minute before transferring them to a cooling rack.

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