2 1/4 c. SR flour
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 t. vanilla
2 eggs
2 c. semisweet chocolate chips
Caramel Sauce:
5 oz. evaporated milk
14 oz. bag caramels, I use the Kraft caramel bits instead, no timely unwrapping needed (follow melting tips)
1/2 c. peanut butter
Preheat oven to 375. Spray 9x13 pan. Combine first 5 ingredients. Add eggs, one at a tme. Beat well after each. Stir in chocolate chips. Spread half the cookie mixture in pan. Bake 8-10 minutes. Remove from oven. Melt caramels as directed on package. Add peanut butter. Spread over cookie base. Drop remaining cookie dough over caramel layer. Bake 15-20 minutes until light golden brown.These are very rich!
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