Peanut Butter Snappers
- Servings: 22
You only need four ingredients to bake these so-simple cookies. Start with peanut butter cookie dough and bake with pecan legs in the shape of a turtle. Caramel and chocolate complete the shopping list of tempting ingredients. They all offer that sticky factor to the cookie sheet, making it necessary to use parchment paper as a liner. Bake on the nonstick parchment paper, and slide the whole sheet of paper onto the cooling rack. To store, layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1 16 1/2-ounce package refrigerated peanut butter cookie dough
- 1/2 cup caramel baking bits
- 1 1/3 cups pecan halves
- 1 cup semisweet chocolate pieces
- Parchment paper
Preheat oven to 375°F. Line two large cookie sheets with parchment paper. Arrange 22 to 24 clusters of 4 to 5 pecans about 2 inches apart on prepared cookie sheets; set aside. In a medium bowl stir together the cookie dough and baking bits. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing lightly into nuts.
Bake for 10 to 12 minutes or until edges are golden. Immediately sprinkle each cookie with a slightly rounded teaspoon of chocolate pieces. Let stand for 2 minutes, then spread chips over cookies. Transfer cookies on the parchment paper to a wire rack; let cool.
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