Caramel Peanut Butter Cup Cookies

In a large bowl, combine cookie mix with melted butter, milk, and eggs. Stir until a thick dough forms.

Using a large (3-tablespoon) cookie scoop, divide the dough into 10 equal portions. Press 1 full-size peanut butter cup into the center of each dough ball, then wrap the dough around it to fully enclose. If the dough is sticking to your hands, lightly dust your palms with flour to help with shaping.

Place dough balls on a parchment-lined baking sheet, and chill in the refrigerator for 30 minutes.

Meanwhile, heat the oven to 350°F.

Once the dough is chilled, space cookies at least 2 inches apart on the baking sheets as they will spread. Bake for 13 to 14 minutes or until the edges are set.

Immediately after removing from the oven, use a round cookie cutter or bowl to gently swirl and reshape the cookies into perfect circles. Let cool completely.

While cookies cool, in a medium-sized bowl, mix vanilla frosting and peanut butter. Fill one piping bag with the peanut butter frosting mixture and another with the chocolate frosting. Snip the bag ends, and place both bags into a third piping bag fitted with a large round tip.

Once cookies are fully cool, pipe a swirl of frosting on top of each one. Cut remaining 5 peanut butter cups into quarters. Finish by topping each cookie with 2 quarters of a peanut butter cup.