Ingredients
1
cup salted cocktail peanuts, finely chopped
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
24
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
4
oz bittersweet baking chocolate, chopped
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, place chopped peanuts.
For each cookie, shape 1 tablespoon dough around 1 caramel candy, covering completely to form a ball. Roll in peanuts to coat. On cookie sheets, place balls 2 inches apart.
Bake 12 to 14 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle over cookies.
