Dollop the caramel onto a lined baking tray into 8 individual blobs. Freeze whilst you prepare the dough. If your caramel is already quite solid, you can skip this step.
Use an electric hand mixer to beat together the butter and both sugars in a large bowl. Once combined, beat in the egg and vanilla for around 2 minutes until the mixture becomes lighter and thicker.
Tip in the the flour and salt. Use a rubber spatula to fold in the flour until just combined. Tip in the chocolate chunks and peanuts and fold them through.
Place the dough in the fridge for 30 minutes. After 15 minutes preheat the oven to 190℃/170℃ fan (375℉/340℉).
Line 2-3 baking trays.
Use an ice cream scoop to scoop a ball of cookie dough onto a baking tray. Use a teaspoon to indent the dough and place a dollop of caramel in the indent. Top with another half scoop of cookie dough and mould the dough to cover the caramel so you're left with a slightly flattened dough ball. Repeat until you have 8 cookie dough balls.
Arrange the cookie dough balls onto the lined baking trays, leaving 3 inches between each dough ball.
Bake for 10-11 minutes, until the cookies are starting to turn golden brown at the edges. Leave to set for 10 minutes on the baking trays before cooling completely on a wire rack. Enjoy the cookies as fresh as possible!
