Caramel Nougat Cookies Recipe

How to Make Caramel Nougat Cookies

1. Preheat oven to 350°F (175°C).
2. Line a 17x11x1 inch baking pan with parchment paper.
3. **Cookie Layer:** In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ¼ cup granulated white sugar until light and fluffy.
4. Add 1 (3.4 ounce) package instant vanilla pudding mix, 2 large eggs, and 1 teaspoon vanilla extract. Mix well.
5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
6. Stir in 1⅓ cups butterscotch chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 10-11 minutes, or until the edges are lightly golden brown.
9. To create a chewier cookie base, carefully lift the pan 2-3 inches above the counter and gently drop it onto the countertop.
10. Place the pan on a wire rack to cool completely.
11. **Nougat Layer:** In a medium, heavy-bottomed saucepan over medium heat, melt ¼ cup (½ stick) unsalted butter, 1 cup granulated sugar, and ½ cup evaporated milk.
12. Bring to a boil, stirring constantly, and cook for 5 minutes, stirring continuously.
13. Remove from heat and stir in 10 ounces marshmallow creme, ¼ cup creamy peanut butter, and 1 teaspoon vanilla extract.
14. Stir in ½ cup roasted peanuts.
15. Spread the nougat evenly over the cooled cookie layer.
16. Refrigerate for 15 minutes.
17. **Caramel Layer:** In a medium, heavy-bottomed saucepan over low heat, combine 14 ounces caramels (wrapped or unwrapped) and ½ cup heavy cream.
18. Heat until the caramels are melted and smooth, stirring constantly.
19. Cool slightly until just warm.
20. Spread the caramel evenly over the nougat layer.
21. Refrigerate for 15 minutes.
22. **Chocolate Layer:** In a medium microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips, ⅓ cup butterscotch chips, and ¼ cup creamy peanut butter.
23. Microwave on high for 1 minute, then stir. Microwave in 30-second intervals, stirring until smooth and melted.
24. Spread the chocolate evenly over the caramel layer.
25. Refrigerate until the chocolate layer is firm, at least 30 minutes.
26. Cut into 1-inch squares and store in an airtight container in the refrigerator.