Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan/cookie sheet with rims.

Spread one package of cookie dough into prepared pan

Bake for 8 to 10 minutes.

Remove pan from oven and set aside.

In a double boiler melt caramels with ½ cup evaporated milk.

When melted and combined, add ½ cup melted peanut butter and pour over cookie base.

Sprinkle chocolate chips as evenly as you can over the caramel.

With the second package of cookie dough, drop dough by rounded tablespoonfuls evenly onto caramel and chocolate chips mixture; press down lightly.

Bake for 15 to 20 minutes or until golden brown and edges are set.

Cool in pan on wire rack.