1/2
cup unsalted butter, softened
1/2
cup granulated sugar
1/2
cup packed light brown sugar
2/3
cup creamy peanut butter
1
egg
2
cups Original Bisquick® mix
2/3
cup toffee bits
2/3
cup coarsely chopped peanuts
1 1/3
cups milk chocolate chips
1 1/2
cups caramels (from 14-oz bag), unwrapped
2
to 3 tablespoons whipping cream
1/2
teaspoon vanilla
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1
Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
2
Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.