Peanut Butter Turtle Thumbprint Cookies PT55M https://img3.recipesrun.com/201907/2019/1018/bf/f/523119/300x200x50.jpg 36 servings Ingredients: 1/4 cup finely chopped peanuts 1/2 cup chocolate chopped (about 75 grams) 3 tbsp. milk 15 chewy caramel candies unwrapped (about 115 grams) 1/2 tsp. salt 1/2 tsp. baking soda 1 1/2 cups all purpose flour fluffed, scooped and leveled 1 tsp. vanilla 1 egg 1/3 cup granulated sugar 1/2 cup brown sugar lightly packed 1/2 cup butter room temperature 1 cup peanut butter

Peanut Butter Turtle Thumbprint Cookies

By Ellie

36 Person
55 Minutes
139 Calories
These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie -- with a peanut butter cookie base, a simple caramel filling, a drizzle of chocolate and a sprinkling of peanuts, they're sure to be a new holiday tradition!

Ingredients

Filling

  • 1/4 cup finely chopped peanuts

  • 1/2 cup chocolate chopped (about 75 grams)

  • 3 tbsp. milk

  • 15 chewy caramel candies unwrapped (about 115 grams)

Cookie

  • 1/2 tsp. salt

  • 1/2 tsp. baking soda

  • 1 1/2 cups all purpose flour fluffed, scooped and leveled

  • 1 tsp. vanilla

  • 1 egg

  • 1/3 cup granulated sugar

  • 1/2 cup brown sugar lightly packed

  • 1/2 cup butter room temperature

  • 1 cup peanut butter

Method

  • 01
    Preheat oven to 350℉ and line 3 baking sheets with parchment paper. Set aside.
  • 02
    In a large bowl, combine peanut butter, butter, and sugars and beat with an electric mixer until smooth and creamy.
  • 03
    Add egg and vanilla and beat until combined.
  • 04
    Add flour, baking soda and salt and mix until combined -- you may have to do this with a spoon or your hands.
  • 05
    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.
  • 06
    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.
  • 07
    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.
  • 08
    Pour chocolate into a plastic bag and snip one of the corners. Drizzle chocolate over cookies and immediately sprinkle with chopped peanuts.
  • 09
    Let set until chocolate is set before storing in an airtight container on the counter for 1 week or in the freezer for 3-4 months.

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Peanut Butter Turtle Thumbprint Cookies

These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie -- with a peanut butter cookie base, a simple caramel filling, a drizzle of chocolate and a sprinkling of peanuts, they're sure to be a new holiday tradition!
01 Information
  • Grade easy
  • Serving 36 servings
  • Calorie 139 Kcal
  • Prep Time 40 Mins
  • Cook Time 15 Mins
  • Total Time 55 Mins
02 Ingredients
Filling
1/4 cup finely chopped peanuts
1/2 cup chocolate chopped (about 75 grams)
3 tbsp. milk
15 chewy caramel candies unwrapped (about 115 grams)
Cookie
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups all purpose flour fluffed, scooped and leveled
1 tsp. vanilla
1 egg
1/3 cup granulated sugar
1/2 cup brown sugar lightly packed
1/2 cup butter room temperature
1 cup peanut butter
03 Method
Step 1
Preheat oven to 350℉ and line 3 baking sheets with parchment paper. Set aside.
Step 2
In a large bowl, combine peanut butter, butter, and sugars and beat with an electric mixer until smooth and creamy.
Step 3
Add egg and vanilla and beat until combined.
Step 4
Add flour, baking soda and salt and mix until combined -- you may have to do this with a spoon or your hands.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Pour chocolate into a plastic bag and snip one of the corners. Drizzle chocolate over cookies and immediately sprinkle with chopped peanuts.
Step 9
Let set until chocolate is set before storing in an airtight container on the counter for 1 week or in the freezer for 3-4 months.
04 Author
Ellie Ellie
1078 Recipes
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