1 (18 ounce) package refrigerated sugar cookie dough
8 ounces cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Preheat oven to 350 degrees F.
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Shape cookie dough into a ball and place in center of large round baking stone; flatten slightly. Using lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a serrated bread knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla extract in small bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core and slice apples.Cut apple slices in half and arrange evenly over cream cheese mixture.
Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts, and sprinkle over apples. Cut into wedges.
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