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!

Photo by: Heather Baird

Heather Baird


  • 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


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).

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.

Store cookies in an airtight container for up to 5 days, but we doubt they’ll last that long!

Photo by: Heather Baird

Heather Baird

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