Peanut Butter-Toffee Turtle Cookies.
Just take that in.
Peanut Butter. Toffee. Peanuts. Chocolate. Caramel. All of that sweet indulgence packed into a little cookie. If you aren't drooling on your keyboard yet, I'm not doing my job - or you're allergic to peanuts.
I had to hide these cookies to be able to bring some to Christmas Eve - where they were quickly and thoroughly devoured. Although a lot of intricate work with the tough peanut butter dough and spreading the chocolate, these cookies are worth every inch of frustration I put into them. So here we go...
Peanut Butter Toffee Turtle Cookies
recipe from Southern Living
Ingredients
1/2 cup unsalted butter - softened
1/2 cup sugar
1/2 cup light brown sugar - firmly packed
2/3 cup creamy peanut butter
1 large egg
2 cups Bisquick Baking Mix (If you have it: If not use a substitute = 2 cups of flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons Crisco. Mix everything except the Crisco and then cut Crisco into the mix. This makes the full 2 cup substitute and I think it's even better than Bisquick)
2/3 cup toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate chips
10 ounces of vanilla caramels (approx.)
2 - 3 tablespoons whipping cream
1/2 teaspoon vanilla
2/3 cup milk chocolate chips, melted (save the melting till after the cookies are baking/cooling)
Instructions
1. Preheat oven to 350 degrees.
2. Beat together softened butter, sugar, light brown sugar, and peanut butter on medium speed until nice and creamy. Add the egg and beat until blended.
3. Add Bisquick or Bisquick substitute at slow speed until just mixed together.
4. Stir in toffee bits, chopped peanuts, and 2/3 cup of chocolate chips.
5. Drop by spoonfuls onto your baking sheet and flatten it with your hand. I used my hands to round them out as well, but be careful they'll fall apart easily and the dough is a bit crumblier than say sugar cookie dough. The peanut butter and all the bits make it a bit difficult, but be patient.
6. Bake cookies at 350 degrees for about 10 to 12 minutes. Watch these carefully and know your oven, they want to be just golden and not with burnt bottoms. Cool and put on plates, a wire rack, something away from the oven to finish off the cooling.
7. Microwave caramels and the 2 tablespoons whipping cream in a bowl at high heat for 1 minute. Stir. Microwave in 30 second intervals, stirring after, until the caramels melt completely and it's nice and smooth. If it's still thick add more whipping cream and continue with the 30 second intervals.
8. Stir the vanilla into the caramel mixture. Then spoon the mixture evenly on top of cookies. Be careful, because you don't want too much to run all over the kitchen, but you want to be able to spread it evenly across.
9. Drizzle across the top with melted chocolate.
Although this sounds like the easiest step, trust me, it was the worst. My chocolate wanted to cool and harden much faster than I could get it on the cookies. It also didn't want to drip nicely off the spoon, knife, chopstick, every utensil I tried to use to get the nice drizzle affect. I think using milk chocolate makes this very different - I think mine were semi-sweet and that has a different consistency. So be prepared and maybe even use chocolate made for drizzling if you want them to look really nice. You can see mine are a bit lumpy.
These cookies were rich, full of flavors, and a surprising delight for our Christmas celebrations. I think I might make them for Valentines day as well, they're that good and show the love you put in.
So if you've been offered in exchange for turtles, show them you're worth more and make your own turtle cookies - I'm sure it'll raise your value double if not tenfold. Enjoy!
- Mollie
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