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Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan/cookie sheet with rims.
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Spread one package of cookie dough into prepared pan
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Bake for 8 to 10 minutes.
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Remove pan from oven and set aside.
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In a double boiler melt caramels with ½ cup evaporated milk.
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When melted and combined, add ½ cup melted peanut butter and pour over cookie base.
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Sprinkle chocolate chips as evenly as you can over the caramel.
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With the second package of cookie dough, drop dough by rounded tablespoonfuls evenly onto caramel and chocolate chips mixture; press down lightly.
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Bake for 15 to 20 minutes or until golden brown and edges are set.
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Cool in pan on wire rack.