Turtle Cookies Recipe with Peanut Butter and Chocolate
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These Turtle Cookies are the ultimate treat for holiday cookie swaps or festive gatherings. Picture a peanut buttery cookie loaded with chocolate chips and crunchy toffee, then topped with creamy caramel and a rich chocolate drizzle. Each bite is a sweet mix of textures that’s pure cookie indulgence!
Why You’ll Love This Recipe
Have you started cookie baking for the holidays? Our family has a few traditional favorites we always bake during Christmas week, but I also love trying new cookie recipes for parties and cookie swaps.
We tried this turtle cookie recipe a while back, and it’s become one of the family’s favorite recipes!
Ingredient Notes
- Chunky peanut butter | Adds richness and texture with a hint of crunch—pick your favorite brand for that classic peanut butter flavor.
- Unsalted Butter | The key to creamy richness, it keeps the cookies moist and smooth, blending every ingredient beautifully.
- Sugars | Brown sugar adds a deep, rich flavor and a moist, chewy texture that’s just irresistible, while granulated sugar brings a touch of sweetness for perfect balance.
- Large Egg | Egg binds everything together and adds a touch of richness.
- All-Purpose Flour | The backbone of our dough, flour creates structure for the cookies.
- Leavening Agents | Add baking powder so the cookies rise and shine! Add a pinch of salt to enhance the sweetness.
- Milk | A splash adds just enough moisture for an ideal dough consistency. It’s what keeps our cookies soft and delightful!
- Toffee Bits and Semi-Sweet Chocolate Chips | These little gems provide bursts of flavor and texture, creating a glorious mix of chewy and crunchy in every bite.
- Topping | Melted caramels, a swirl of whipping cream, and semi-sweet chocolate chips are the finishing touch that takes our cookies from delicious to absolutely decadent!
Recipe Success Tips
How to Make Peanut Butter Toffee Turtle Cookies
These no-hassle, delicious cookies have been so popular that they make my “traditional favorites” list!
STEP 1 | Preheat and combine wet ingredients
Let’s dive right in by preheating the oven to 350 degrees. With an electric mixer, combine the butter, chunky peanut butter, and sugars at medium speed until creamy.
Then, add egg and milk, beating until blended.
STEP 2 | Mix dry and wet ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Next, add the dry ingredients to the creamed mixture and mix at low speed just until blended.
STEP 3 | Add toffee and chocolate
Now for the extra yummy part! With a wooden spoon, stir in toffee bits and 2/3 cup of the chocolate morsels.
STEP 4 | Place and flatten the cookie dough
Next, measure out a rounded teaspoon of dough, shape it into a ball, and place it onto the ungreased cookie sheets. Then, gently flatten the dough with your palm.
Continue with the rest of the dough.
STEP 5 | Bake and cool
Bake the cookies for 10 to 12 minutes or until golden brown. Let them cool on the baking sheets for 1 minute. Then, remove them to wire racks to cool.
STEP 6 | Melt and add caramel
It’s time to add the toppings! Unwrap the caramels and place them in a glass bowl with the cream.
Microwave on HIGH for 1 minute, stir, then continue to microwave at 30-second intervals, stirring until the caramels melt and the mixture is smooth. Finally, spoon 1/2 teaspoon of the caramel mixture onto the tops of the cookies.
STEP 7 | Drizzle with chocolate
Last but certainly not least, melt the chocolate chips in the top of a double boiler on medium heat, stirring until smooth. Then, drizzle it over the tops of cookies. Yum!
Variations and Substitutions
- Swap out the chunky peanut butter for almond butter, cashew butter, or sunflower seed butter for a different flavor or to accommodate nut allergies.
- Toss in some chopped walnuts or pecans for extra crunch and nutty flavor.
- Substitute whole wheat flour for a heartier texture or use gluten-free all-purpose flour for a gluten-free option.
- Use white chocolate chips or butterscotch chips instead of semi-sweet chocolate for a different flavor profile.
Storage Tips
- Store these tasty toffee cookies in an airtight container for 4-5 days at room temperature or in the fridge for up to a week.
- You can also freeze them for extra-long storage, lasting about a month.
Frequently Asked Questions
They’re called “turtle cookies” because turtle candies inspire them—those yummy caramel, chocolate, and nut clusters. The cookies have that same delicious combo, just in cookie form!
You have two ways to freeze these turtle cookies! First, you can make the dough, shape it, and freeze the cookie dough balls for fresh baking later. Or, bake the cookies, cool them completely, and store them in a freezer bag. Just let them thaw on the counter when you’re ready to enjoy!
“Turtle” flavor is all about the combo of chocolate, caramel, and pecans! It’s named after the candies shaped like little turtles.
Looking for More Yummy Cookie Recipes?
No one can deny the delicious peanut butter, chocolate, and caramel combination. If you’re craving more unique ideas using this rich mix, try my fudgy peanut butter Brownie Cookies, this caramel pecan Thumbprint Cookie Recipe, gluten-free Peanut Butter Sandwich Cookies, and these chewy Toffee Bars.
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Turtle Cookies with Peanut Butter and Chocolate
Ingredients
Cookies
- ⅔ cup crunchy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons milk
- ⅔ cup toffee bits
- ⅔ cup semi-sweet chocolate chips
Topping
- 15 caramels 10-oz. pkg.
- 3 tablespoons whipping cream
- ¾ cup semi-sweet chocolate chips
Instructions
Cookies
- Preheat oven to 350 degrees. With an electric mixer, combine the butter, chunky peanut butter, and sugars at medium speed until creamy. Add egg and milk, beating until blended.
- In a medium bowl, whisk together flour, baking powder, and salt. Add to the creamed mixture and mix at low speed just until blended.
- With a a wooden spoon, stir in toffee bits and 2/3 cup chocolate morsels.
- Using a rounded tablespoon of dough, shape into a ball and place onto ungreased cookie sheets and gently flatten dough with your palm.
- Bake for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute then remove to wire racks to cool.
Topping
- Unwrap caramels and place in a glass bowl with cream. Microwave on HIGH for 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth. Spoon 1/4 teaspoon caramel mixture onto tops of cookies.
- Melt chocolate chips in the top of a double boiler on medium heat; stirring until smooth. Drizzle over tops of cookies.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I love all the flavors in this cookie! I would eat wayyyyy to many.