1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups bisquick original all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping creams
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups bisquick original all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping creams
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted
Preheat oven to 350 degrees.
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Add egg, beating until blended.
Add baking mix, beating at low speed just until blended.
Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatted dough with hand.
Bake at 350 degrees for 10 to 12 minutes or until golden brown.
Cool cookies on baking sheets 1 minute; remove cookies to wire rack.
Microwave caramels and 2 tablespoons cream in a glass bowl on HIGH 1 minute; stir.
Continue to microwave at 3o second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary.
Stir in vanilla extract.
Spoon caramel mixture evenly onto tops of cookies.
Drizzle evenly with melted chocolate.
Makes about 3 dozen.
Southern Living January 2003
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