Best Peanut Butter Toffee Turtle Cookies Recipes

Peanut Butter Toffee Turtle Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 36

Number Of Ingredients 12

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2/3 cup creamy peanut butter
1 egg
2 cups Original Bisquick™ mix
2/3 cup toffee bits
2/3 cup coarsely chopped peanuts
1 1/3 cups milk chocolate chips
1 1/2 cups caramels (from 14-oz bag), unwrapped
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

Nutrition Facts : Calories 216, Carbohydrate 26 g, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 149 mg

peanut butter-toffee turtle cookies image

Provided by Rachel Burbank @rmburbank

Categories Cookies

Number Of Ingredients 12

1/2 cup(s) unsalted butter, softned
1/2 cup(s) sugar
1/2 cup(s) packed brown sugar
2/3 cup(s) peanut butter, creamy
1 - egg
2 cup(s) bisquick
2/3 cup(s) toffee bits
2/3 cup(s) coarsely chopped peanuts
1 1/3 cup(s) chocolate chips
1 1/2 cup(s) caramels, unwrapped
2-3 tablespoon(s) whipping cream
1/2 teaspoon(s) vanilla

Steps:

Preheat oven to 350. In large bowl, beat butter, sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add bisquick, beating on low just until blended. Stir in toffee bits, peanuts and 2/3 cups of the chocolate chips. Onto ungreased cookie sheets, drop dough by the rounded tablespoons 2 inches apart, flatten with hand.
Bake 10-12 minutes or until golden brown. Cool 1 minute, remove from cookie sheet to cooling racks. In microwaveable bowl, microwave caramels and 2 tablespoons of heavy whipping cream uncovered on high for 1 minute, stir. Microwave 1 minute longer, stirring every 30 seconds, until caramel is melted and mixture is smooth, add remaining tablespoon of heavy whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining chocolate chips, drizzle over caramel.