Instructions:

– Preheat the oven to 375°F.
– Prepare a 9″x13″ baking pan by spraying it with no-stick cooking spray.
– In a mixing bowl, cream together the butter and sugars until fluffy.
– Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.
– Add the flour, baking soda, and salt; mix until fully combined.
– Stir in the chocolate chips by hand or lightly with your mixer.
– Place half of the cookie dough into the bottom of the baking pan and bake for 8-10 minutes.
– While the dough is baking, combine the caramels and evaporated milk in a microwave-safe bowl.
– Microwave on power level 5 for 1-2 minutes, stirring at 30-second intervals until well combined.
– Stir in the peanut butter thoroughly.
– Spread the caramel mixture over the baked dough.
– Drop the remaining dough by teaspoonfuls on top of the caramel mixture.
– Bake for 17-20 minutes, or until the remaining dough is golden brown and baked through.
Macros and Nutrition facts:
– Calories per serving: 210
– Protein per serving: 3g
– Carbs per serving: 28g
– Fat per serving: 10g
– Sugar per serving: 12g