Snickers Cookies with Caramel Sauce

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  Adjust oven rack to the middle of the oven.
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  Preheat oven to 375°F.
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  Line 2 large baking sheets with parchment paper and set aside.
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  In a medium bowl, whisks together dry ingredients: flour, salt, cocoa powder and baking soda; set aside.
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  In a small saucepan, heat 20 tablespoons of butter over medium heat until melted, about 2 minutes. Remove saucepan from heat and stir in remaining 8 tablespoons of butter until completely melted. Transfer to the mixing bowl of a stand mixer.
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  Add vanilla extract and both sugars to the butter and whisk until fully incorporated.
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  Add egg and yolk, one at a time and whisk on medium-high speed until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes and whisk for 30 seconds and let stand another 3 minutes. Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny.
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  Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined.
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  Fold in chocolate chips and peanuts.
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  Refrigerate the dough for 15 to 30 minutes, or until it's easy to scoop and not very sticky, but still easy to shape.
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  Divide dough into 16 portions, each about 3 tablespoons and roll into a ball.
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  Scoop two tablespoons of dough and roll into a cookie, slightly press on to level it down and place on the prepared baking sheet. React with the rest of the dough.
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  Chill the cookie dough trays for 30 minutes to an hour. Allow cookies to come to room temperature for about 10 minutes before baking.
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  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking.
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  Let cookies cool for 3 minutes on the baking sheet, then transfer cookies to a wire rack.
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  Cool cookies completely before serving topping with caramel.

Caramel:

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  Fill the bottom of a double boiler with 2 to 3 inches of water.
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  Set the top of the double boiler in the bottom pot. The water in the bottom pot shouldn’t touch the top pot or bowl.
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  Heat the pot over medium-high heat until the water begins to boil. Lower the heat to medium to maintain a steady simmer.
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  Place the unwrapped caramels in the top pot or bowl and add the milk.
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  Stir the caramels constantly as they begin to melt, continuing to cook until the caramels are fully melted.
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  Remove the pot from heat and continue to stir the caramel sauce until it cools, about 2 minutes.
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  Top the cookies with the caramel sauce immediately, 1 1/2 tablespoons per cookie, and sprinkle with chopped peanuts immediately, before the caramel sauce hardens.
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  Let the caramel sauce settle for 30-60 minutes.
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  Serve and enjoy!