Preheat the oven to 375 degrees Fahrenheit on convection bake. 

Cream all eggs, sugars, butter, ½ cup Crisco, and vanilla in a large mixing bowl.

In a separate bowl, mix together the self-rising flour and all purpose flour.

Once mixed, gradually add the flour mixture into the large mixing bowl and combine with the wet ingredients. 

After the flour is fully mixed in with the wet ingredients, fold in the caramel and peanut butter baking chips.

Using a cookie scooper or tablespoon, drop the cookie dough onto your cookie tray, fitting approximately 12 cookies depending on the size of the tray.

Put the tray in the preheated oven and cook for 10-12 minutes  or until cookies are golden brown.

Transfer the cookies to a cooling rack and continue the baking process until the cookie dough is completely used.

Once the cookies have cooled, in a small microwaveable bowl, combine ¼ tsp Crisco and the ¼ cup of chocolate chips.

Microwave on high for 10 seconds at a time, stirring every 10 seconds until the chocolate has completely melted.

Use a fork or spoon and lightly drizzle the cooled cookies with chocolate. Let chocolate drizzle dry and then serve!