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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.

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  • 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


Step 1

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.

Step 2

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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