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Peanut Butter Toffee Turtle Cookies

Peanut butter cookies studded with chocolate chips and toffee, then crowned with a dollop of creamy caramel and a drizzle of dark chocolate. Pure heaven!

Ingredients
  

  • 2/3 cup chunky peanut butter
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 tablespoons milk
  • 2/3 cup toffee bits
  • 2/3 cup semi-sweet chocolate chips
  • 15 caramels
  • 3 tablespoons whipping cream
  • 1/2 cup chocolate melting wafers

Instructions
 

  • Preheat oven to 350.
  • Beat first 4 ingredients in an electric mixer on medium speed until creamy. Add egg, beating just until incorporated. Sift together the flour, baking powder and salt, and add to the peanut butter mixture, beating at low speed until blended. Add 2 tablespoons milk, and mix at medium speed until mixture is smooth. (An additional tablespoon of milk might be needed to achieve a smooth batter depending upon factors like humidity, etc.) Stir in the toffee and chocolate chips.
  • Drop dough by rounded tablespoons onto parchment-lined baking sheets. Flatten each ball out slightly by hand. Bake for 8-10 minutes, or until golden. Cool slightly on baking sheets before removing cookies to wire racks to cool completely.
  • In a medium microwave-safe bowl, combine the caramels and 2 tablespoons of the cream. Microwave on high in 1-minute intervals, stirring after each interval, until the caramel is melted and cream is incorporated. Stir in the remaining 1 tablespoon cream. Spoon the caramel mixture evenly over the center of the cooled cookies.
  • In a small microwave-safe bowl, microwave the melting wafers according to the package directions. Use a spoon to drizzle melted chocolate over cookies.

Notes

I recommend Ghirardelli chocolate melting wafers for this recipe.