Source: Very slightly adapted from Will Cook for Smiles
Makes: mine made 33 cookies
1 stick (1/2 cup) unsalted butter, at room temp
1 cup dark brown sugar
3/4 cup peanut butter
2 eggs, at room temp
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I use Ghirardelli baking chips)
1/4 cup caramel bits
Preheat the oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl (I used my stand mixer with paddle attachment or a hand mixer will work fine, too), add the butter and brown sugar. Beat until light and fluffy.
Add in the peanut butter and mix until fully combined.
One at a time, add in the eggs, beating between each addition until combined. Scrape down the sides of the bowl, as needed.
Add in the vanilla extract and mix.
Make sure the mixer is on low and add in the flour, baking soda, and salt. Mix until combined.
With a spatula, fold in the chocolate chips and caramel bits.
Scoop about 1 Tablespoon of dough, roll it into a ball, put it on your prepared pan, then slightly press down to flatten it. Repeat until you have 12 per pan, about 2″ apart.
Bake for 9-10 minutes until they tops start to crack, but they’re still soft.
Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.