Tina's Cookies

It was my friend Tina’s birthday the other day, so I woke up and made these cookies for her and dropped them off at her house.  Of course, I kept some for myself, too.  They were too good not to!  They’re full of chocolate, caramel, toffee, and peanuts - what’s not to love?  They’re amazing - just like Tina.

INGREDIENTS

2 sticks (1 cup) salted butter, at room temperature
3/4 cup light or dark brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups chopped chocolate chunks
3/4 cup Heath Bar pieces
3/4 cup Kraft Caramel Bits
1/2 cup roasted peanuts 
1/2 cup sweetened condensed milk
Flakey salt for topping (optional)

DIRECTIONS

• Preheat the oven to 350° F. Line a baking sheet with parchment paper. Place 1 stick of butter in a large mixing bowl and set aside.

• Add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and pour the butter over the stick of butter in the mixing bowl. Stick in the freezer to chill, 10-15 minutes, but no longer. The butter should be chilled, but mostly melted.

• To the mixing bowl, add the brown sugar and vanilla, beat until combined. Beat in the eggs, 1 at a time, until combined. Add the flour, baking soda, and salt. Fold in the chocolate chips, caramel bits, Heath Bar bits, and peanuts. Drizzle over the sweetened condensed milk and mix until lightly combined, you should see streaks of condensed milk.

• Let the dough sit 5 minutes, then roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each ball down into a disk using the palm of your hand.

• Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3-4 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Top with flakey salt.

• Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.