Peanut Butter Turtle Thumbprint Cookies

Just made these and they turned out awesome! Perfect for the holidays and add a nice festive twist! Thank you

I’m a teacher stuck at home recovering from rotator cuff surgery. Despite having my dominant right arm in an unwieldy sling I have managed to bake up a storm in 3 weeks! I thought I was done until I spied these yummies on fb! I couldn’t manage the chocolate in a bag so I just drizzled with a fork. They look just as yummy! Oh, I also didn’t have caramels so I super-cheated and used Smuckers caramel sundae topping. Lol. Thanks for sharing this one.

Thanks for these awesome recipes. I live in the midwest of America but lived in Canada for a year. Learned to cook there as we had so many blizzards & it was so frosty outside. It was nice to heat up the cabin with wonderful smells & keep warmer too! I’ve just mived to a different house with a much nicer kitchen. I am actually making out my shopping list looking at these ideas. It has become cold here now & it is holiday season…..no more reasons not to bake & cook good eats, eh? Can’t wait to taste these new delights. My passions are my dog and photography. And maybe now, I’ll get back to cooking & baking too.

 

These look amazing, but you see, I’m on a crunch to get stuff done, but I want to make goodies for the hubs to take to work, would this work with storebought peanut butter cookie dough or is it worth the extra effort to make the cookie from scratch? His guys will devour them in a instant anyway and will likely never taste the cookie. If I had time, it’d be different, but just asking to decrease my work time so I can move on to the other zillion things on my list!

 

INGREDIENTS

Cookie
1 cup peanut butter
½ cup butter, room temperature
½ cup brown sugar, lightly packed
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla
1½ cups all purpose flour (fluffed, scooped and leveled)
½ teaspoon baking soda
½ teaspoon salt
Filling
15 chewy caramel candies, unwrapped (about 115 grams)
3 tablespoons milk
½ cup chocolate, chopped (about 75 grams)
¼ cup finely chopped peanuts

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INSTRUCTIONS

Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. Set aside.
In a large bowl, combine peanut butter, butter, and sugars and beat with an electric mixer until smooth and creamy.
Add egg and vanilla and beat until combined.
Add flour, baking soda and salt and mix until combined — you may have to do this with a spoon or your hands.
Roll into 1″ balls and place about 2″ apart on baking sheets. Bake for 8-10 minutes (I bake mine for 9) until puffed and dry looking on top. After removing from the oven, use the back of a ½ teaspoon measuring spoon to make an indent in the center of each cookie. Set aside to cool completely.
In a small pot, combine caramels and milk over low heat. Cook, stirring regularly, until melted and smooth. Spoon ½ teaspoon into the center of each cookie.
In another small pot, heat 1″ of water over medium heat until simmering. Place a glass bowl over top, ensuring that the bottom of the bowl does not touch the water (you are making a double boiler). Place chocolate in the glass bowl and heat, stirring constantly, until melted and smooth.
Pour chocolate into a plastic bag and snip one of the corners. Drizzle chocolate over cookies and immediately sprinkle with chopped peanuts.
Let set until chocolate is set before storing in an air tight container on the counter for 1 week or in the freezer for 3-4 months.

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