First, place caramel filled chocolate bar in freezer.

Preheat oven to 350 degrees.

In a large bowl, mix morena granulated sugar and brown sugar.

In a small saucepan melt kerrygold butter melted (don’t boil). When the butter is melted, pour it in with the sugars and use a blend with Kitchenaid mixer until the mixture has combined and is creamy. The butter should blend in with the sugars after about 2 minutes. Add 2 overflowing teaspoons of vanilla extract and 2 eggs, 1 at a time. Blend.

In a medium bowl mix flour, 1 tsp baking soda, 1 1/4 tsp baking powder and 1 1/2 tsp salt. Stir flour mixture together. Stir flour mixture into the wet mixture.

On a cutting board, chop all chocolate bars then add to dough. Stir in chopped heath bars and peanut butter chips. 

Place dough in fridge for 25-30 minutes or freezer for 15 minutes.

Scoop cookies with an ice cream sized scoop. Bake for 11-12 minutes. Cookies should be very lightly golden brown on the top when you take them out of the oven. If cookies are cooked too long they will be dry and too crunchy. Cool on cooling rack.