Peanut Butter Turtle Thumbprint Cookies PT55M https://img3.recipesrun.com/201907/2019/1018/bf/f/523119/300x200x90.jpg 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! 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

4.3

( By Ellie )

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

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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

1078 Recipes

Peanut Butter Turtle Thumbprint Cookies

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