As it turns out, you shouldn’t experiment with new recipes during a nationwide food blogger cookie swap. New mix ins? Those are fine. But an entirely new cookie recipe? No. No, you shouldn’t do it.
I have a great standby cookie recipe. It works for chocolate chip cookies, for peanut butter cookies, for chocolate cookies– for every single cookie! It’s my all time favorite, and now I’m committed to never, ever stray again. I don’t know what came over me.
A fit of sheer laziness, I think.
I was flipping through one of my cookie books and saw a recipe for peanut butter cookies when the idea for this flavor combo struck. A nagging voice in the back of my mind told me just to flip a few pages over for my basic, no fail cookie recipe (don’t ask me why it’s not memorized yet…), but turning the pages seemed like such a hassle.
Uh, yeah. I just said that.
So I stayed on the page that required no further page turning. And my cookies crumbled to bits.
As it was already the day after the latest day we were supposed to ship them out, I absolutely had to send the crumbly cookies. So I stuffed the cute little snowflake tins with paper towels and marshmallows (did you know marshmallows help cookies to keep from getting dry?), and added a few other treats to compensate for the pile of crumbs…
In return, I received 3 boxes of amazing cookies (thanks ladies)! I love participating in the Great Food Blogger Cookie Swap. It’s such a fun way to connect with other bloggers and in get in the holiday mood! A special thanks to our hosts, the bloggers of Love & Olive Oil and The Little Kitchen.
Oh, and in case you were wondering, I did go back and re-do my cookies to make sure I had the recipe just right for today’s post. You can see the difference for yourself in the photos :) .
Sea Salt & Peanut Butter Turtle Cookies
- 1/2 c butter or margarine
- 1/2 c peanut butter
- 1 c brown sugar
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 2 1/2 c flour
- 1 c semi sweet chocolate chips
- 1/2 c rolos
- 1/2 c pecan halves
- 1 tsp + extra sea salt (extra is for sprinkling on top)
- Cream together the butter, peanut butter, brown sugar, and granulated sugar.
- Mix in the eggs, one at a time (mixing in between each one), vanilla, sea salt, and baking soda.
- Gradually mix in the flour.
- Mix in the chocolate chips, rolos, and pecan halves.
- Scoop dough by heaping tablespoons. If using shortening instead of butter, roll gently in between palms and flatten slightly before placing on a parchment or silicon lined baking sheet. Sprinkle the tops of the cookie dough balls with sea salt (just a small pinch for each one).
- Bake at 375 for 10-13 minutes, until edges are golden brown. Some caramel may ooze out.
- Let cool on pan before transferring to wire rack.
Turtle Recipes from Friends: