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Steps
1
Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
2
Stir in Bisquick mix and vanilla until well blended.
3
Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
4
Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
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Get the kids involved in making this recipe. Simple steps and kid-friendly ingredients make for great holiday memories.
You can freeze these cookies tightly wrapped for up to two months.
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