Chocolate Chunk Cookies With Caramel and Peanuts
It’s hard to improve upon a classic, but these cookies will give your conventional chocolate chip cookie recipe a run for its money. The addition of caramel bits and dry-roasted peanuts makes these reminiscent of our favorite caramel-peanut chocolate bar. They’re crunchy, chewy, and so satisfying!
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_Beauty-2.jpg.rend.hgtvcom.616.924.85.suffix/1551901182453.jpeg)
Heather Baird
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/editorial/profiles/editors/Heather-Baird/Heather-Baird_editorial-profile.jpg.rend.hgtvcom.91.91.85.suffix/1555419323396.jpeg)
Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks (226 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 2/3 cup (120 grams) packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (155 grams) caramel bits
- 1 cup (153 grams) semi-sweet chocolate chunks (from a coarsely chopped bar)
- 1 cup (141 grams) dry roasted peanuts
Instructions:
Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius). Line 2 baking sheets with parchment.
Whisk together flour, salt and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the sugars and the vanilla, and beat until well blended. Add eggs one at a time, beating for 1 minute after each addition. Reduce mixer speed to low and add the flour mixture in 3 portions, mixing just until each addition is blended (Image 1). Add the caramel bits, chocolate chunks, and peanuts (Image 2) and mix on low speed or by hand (Image 3).
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_step-1.jpg.rend.hgtvcom.616.411.85.suffix/1551901180854.jpeg)
Heather Baird
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_step-2.jpg.rend.hgtvcom.616.411.85.suffix/1551901181232.jpeg)
Heather Baird
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_step-3.jpg.rend.hgtvcom.616.411.85.suffix/1551901184827.jpeg)
Heather Baird
Spoon the dough onto baking sheets in rounded tablespoons, leaving about 2 inches between them (Image 1). Bake for 10-12 minutes, until brown on the edges and golden in the center. Let the cookies rest on baking sheet at least one minute, and then transfer onto a cooling rack with a spatula (Image 2). Repeat process with the remaining dough, allowing baking sheets to cool between batches.
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_step-4.jpg.rend.hgtvcom.616.411.85.suffix/1551901183940.jpeg)
Heather Baird
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_step-5.jpg.rend.hgtvcom.616.411.85.suffix/1551901185835.jpeg)
Heather Baird
Store cookies in an airtight container for up to 5 days, but we doubt they’ll last that long!
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2019/3/6/0/Original_Heather-Baird_Caramel-Chocolate-Chunk-Cookies_Beauty-1.jpg.rend.hgtvcom.616.411.85.suffix/1551901183106.jpeg)
Heather Baird