Peanut Butter Turtle Thumbprint Cookies

• Produce

  • 1/4 cup Peanuts

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1/2 cup Chocolate
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Milk

• Desserts

  • 15 Caramel candies, chewy

Found on thereciperebel.com

Description

Ingredients

• 1 cup peanut butter
• ½ cup butter, room temperature
• ½ cup brown sugar, lightly packed
• ⅓ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1½ cups all purpose flour (fluffed, scooped and leveled)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 15 chewy caramel candies, unwrapped (about 115 grams)
• 3 tablespoons milk
• ½ cup chocolate, chopped (about 75 grams)
• ¼ cup finely chopped peanuts

Directions

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