This recipe comes from a wonderful food blog, Ingredients, Inc
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly pack light brown sugar
2/3 cup creamy butter
1 large egg
2 cups all-purpose baking mix (such as Bisquick)
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate or semisweet morsels (or dark chocolate)
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup milk chocolate or semisweet morsels (or dark chocolate), melted
Preparation
1. Preheat oven to 350°. 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.
2. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
3. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
4. Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
Makes 3 dozen cookies
TIP: The chocolate drizzle on the cookies will harden as it cools.
