Prepare the caramel through step 6 of the linked caramel recipe.
In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
Brown your butter. In a sauce pan over medium heat, melt the butter. It will start to crack and sizzle - let it do this while stirring occasionally. After five minutes or so, the butter will bubble up and calm down. When it does this, it is finished. You should be able to see some of the brown bits swirling around in the butter. Transfer it to a small bowl to let cool.
In a separate medium-sized bowl, whisk together the melted and browned butter, brown sugar and granulated sugar. Add the egg, egg yolk and vanilla extract and whisk until combined.
Add the flour mixture and fold together until a dough forms. Cover the dough and chill in the refrigerator for 1 hour.
When the dough has 5 minutes left to chill, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper. For large, bakery-style cookies, use a large cookie scoop (about 3 heaping tablespoons). For smaller cookies, use a small cookie scoop (about 1 ½ tablespoons). Place them on the baking sheet and space them about 3-4 inches apart as they will spread on the pan.
For large cookies, bake for 11-12 minutes until the edges are set and lightly golden. For smaller cookies, bake for 8-10 minutes. Let cool on the pan for 5 minutes then transfer to a baking sheet to cool completely.
Once the cookies are cool, spread the caramel on top of the cookies. Top with the chopped peanuts and mini chocolate chips. Enjoy!