Imagine sinking your teeth into a cookie that combines the rich, creamy goodness of peanut butter with the irresistible crunch of toffee and pecans. These Peanut Butter Toffee Turtle Cookies are not just a dessert; they're a heavenly experience that will transport your taste buds to a world of pure bliss. Whether you're a baking enthusiast or a cookie lover looking for the next showstopping treat, this recipe promises to deliver a mouthwatering adventure that will have everyone begging for more.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24-30 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the brown sugar and peanut butter to the butter mixture. Continue to beat until well combined, scraping down the sides of the bowl as necessary.
- Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the toffee bits and chopped pecans using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious Peanut Butter Toffee Turtle Cookies, or store them in an airtight container at room temperature for up to a week.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cookies tender and soft.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which helps ensure even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- Toffee and Pecan Placement: Gently press a few extra toffee bits and pecan pieces on top of each cookie before baking for a more visually appealing finish.
- Storage Hack: To keep cookies fresh, store in an airtight container with a slice of bread to maintain moisture.
- Make Ahead: Cookie dough can be prepared in advance and refrigerated for up to 3 days or frozen for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 16g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 25mg
