Turtle Peanut Butter Cookies

Turtle Peanut Butter Cookies might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 157 calories, 3g of protein, and 8g of fat. This recipe serves 24 and costs 21 cents per serving. If you have instant vanilla pudding mix, egg, butter, and a few other ingredients on hand, you can make it. This recipe from Crazy for Crust has 240 fans. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 15%, this dish is rather bad. Users who liked this recipe also liked Peanut Butter-Toffee Turtle Cookies, Chocolate Peanut Butter Turtle Cookies, and Peanut Butter Turtle Thumbprint Cookies + VIDEO.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats.Cream butter, peanut butter, and brown sugar with a hand or a stand mixer until smooth. Mix in vanilla, egg, and milk. Add the pudding mix (the dry mix) to the batter and mix until combined, then mix in baking soda. Slowly mix in flour until the dough forms.Scoop 2 tablespoon sized cookie balls onto prepared cookie sheets. Press them in a criss-cross pattern with the tines of a fork.Bake for 8-12 minutes or until the cookies are just no longer glossy on top.Let the cookies cool for about 10 minutes. Place an unwrapped Rolo on top of each and return them to the oven for about 1 minute or until the candy is melty looking. Watch them carefully, it may take less time. Immediately press a pecan half onto the top of each cookie. Let cool completely before removing from pan.Store in an airtight container for up to 4 days or freeze for up to one month.

 

Step by step:

1. Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats.Cream butter, peanut butter, and brown sugar with a hand or a stand mixer until smooth.

2. Mix in vanilla, egg, and milk.

3. Add the pudding mix (the dry mix) to the batter and mix until combined, then mix in baking soda. Slowly mix in flour until the dough forms.Scoop 2 tablespoon sized cookie balls onto prepared cookie sheets. Press them in a criss-cross pattern with the tines of a fork.

4. Bake for 8-12 minutes or until the cookies are just no longer glossy on top.

5. Let the cookies cool for about 10 minutes.

6. Place an unwrapped Rolo on top of each and return them to the oven for about 1 minute or until the candy is melty looking. Watch them carefully, it may take less time. Immediately press a pecan half onto the top of each cookie.

7. Let cool completely before removing from pan.Store in an airtight container for up to 4 days or freeze for up to one month.

Nutrition Information:

covered percent of daily need

 

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