Cream the butter and sugars until light and fluffy, then add the egg and vanilla extract.

In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined, then fold in chocolate chips.

Preheat your oven to 180°C (350°F). Grease a muffin tin, divide the dough evenly into 12 portions, and press each portion into the muffin cups.

Bake for 10–12 minutes until golden around the edges.

Once they come out of the oven, use the back of a spoon to create a well in the centre.

Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar fully dissolves and the mixture is smooth.

Add the Condensed Milk: Pour in the condensed milk and continue to stir as the mixture begins to simmer. Once it reaches a light boil, reduce the heat slightly and continue stirring to avoid sticking.

Thicken the Caramel: Allow the caramel to cook for around 8-10 minutes, stirring constantly until it thickens and reaches a rich golden colour. Keep an eye on it to prevent burning.

Add Salt and Finish: Once thickened, remove from heat and stir in the salt. Taste, and add a bit more salt if you’d like a stronger salted flavour. Allow the caramel to cool slightly before using or storing.

Add a spoon of salted caramel into the well of the cookie cup and drizzle with melted chocolate and chopped peanuts.

Allow the caramel and chocolate to set and carefully remove the cookie cup from the muffin case. Enjoy!