Peanut Butter Chocolate Chip Caramel Cookies

2 cups flour
1 tsp salt
3/4 tsp baking soda
1 stick unsalted butter
1 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla
2 eggs
1 cup peanut butter (crunchy or smooth...do not use natural pb)
2 cups chocolate chips or chunks
1 cup chopped Kraft caramels*

Preheat oven to 375.

Line cookie sheets with parchment or silpats.

Sift (or whisk) together flour, salt and baking soda.

Using stand mixer with paddle attachment (or hand mixer & large bowl), beat butter on medium speed for about 1 minute, until smooth. Add sugars and beat another 2 minutes, until well blended and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after adding each egg. Add peanut butter and beat until blended. Reduce speed to low and add dry ingredients in 3 seperate portions, mixing only until each addition is incorporated. On low speed or by hand with large rubber spatula, stir in chocolate chips and chopped caramels.

Drop rounded tablespoonfuls of dough onto baking sheets, about 2 inches apart.

Bake cookies, one sheet at a time for 10-12 minutes (rotate pan halfway thru bake time). Cookies are done when brown at edges and golden on top. Remove from oven and let cool on sheet 1-2 minutes, then carefully remove cookies to baking racks to cool. Store in airtight container for up to 3 days (they won't last that long...trust me)!

*I know unwrapping and chopping caramels seems time consuming, but really is worth the extra few minutes. Chop the caramels into pieces about the size of chocolate chunks/chips.