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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This cookie comes from a Southern Home Cooking Cookbook although I can't remember its original name. This is a great tasting cookie but it can be difficult to transport. Ingredients:
1/2 cup unsalted butter, softened |
1/2 cup sugar |
1/2 cup light brown sugar |
2/3 cup creamy peanut butter |
1 large egg |
2 cups bisquick |
2/3 cup almond toffee bits |
2/3 cup coarsely chopped peanuts |
2/3 cup milk chocolate chips |
10 ounces vanilla caramels, unwrapped |
2 -3 tablespoons whipping cream |
1/2 teaspoon vanilla extract |
2/3 cup milk chocolate chips, melted |
Directions:
1. Beat first 4 ingredients at medium speed with a mixer until creamy.
2. Add egg, beating until blended.
3. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup milk chocolate chips.
4. Drop dough by rounded tablespoons onto ungreased cookie sheet; flatten with hand.
5. Bake at 350°F for 10 to 12 minutes or until golden brown.
6. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
7. Microwave caramels and 2 tablespoons whipping cream in a glass bowl at HIGH 1 minute; stir.
8. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary.
9. Stir in vanilla.
10. Spoon caramel mixture evenly onto tops of cookies.
11. Drizzle evenly with melted chocolate.
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