Something Swanky

Sea Salt & Peanut Butter Turtle Cookies

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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.

PicMonkey Collage

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 :) .

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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)


  1. Cream together the butter, peanut butter, brown sugar, and granulated sugar.
  2. Mix in the eggs, one at a time (mixing in between each one), vanilla, sea salt, and baking soda.
  3. Gradually mix in the flour.
  4. Mix in the chocolate chips, rolos, and pecan halves.
  5. 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).
  6. Bake at 375 for 10-13 minutes, until edges are golden brown. Some caramel may ooze out.
  7. Let cool on pan before transferring to wire rack.


Turtle Recipes from Friends:

Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


26 Responses to “Sea Salt & Peanut Butter Turtle Cookies”

  1. Dorothy @ Crazy for Crust posted on December 12, 2012 at 11:48 pm (#)

    Oh, I hate when that happens!!!!! But the second tries look SO good. PB, turtle, come to mama!

  2. Dorothy @ Crazy for Crust posted on December 12, 2012 at 11:49 pm (#)

    FYI…I don’t see your share buttons. If you didn’t remove them intentionally…another WP update issue, maybe?

    • Ashton posted on December 13, 2012 at 12:29 am (#)

      No– that’s been that way since the beginning. They show up on the front page (I think, unless the update messed that up) with the teaser, but then they’re gone when you’re actually in the post. Just another housekeeping item I haven’t gotten around to :P

  3. Sugar-n-Spice Gals posted on December 13, 2012 at 12:30 am (#)

    Love this, and I think I am in love with the looks of these cookies! I am excited to make them!

  4. Aimee @ ShugarySweets posted on December 13, 2012 at 7:34 am (#)

    Oh . My. These look so good Ashton! I’m pretty sure my cookie crisps were a pile of crumbs. Nobody has said anything. Yet. Just a feeling I have.

  5. Elaine @ Cooking to Perfection posted on December 13, 2012 at 9:34 am (#)

    I didn’t know about the marshmallow trick! Thanks for sharing! And I’m sure the crumbly bits were still absolutely delicious. :)

  6. Lori motyka posted on December 13, 2012 at 10:25 am (#)

    Did you chop the Rolos or keep them whole?


    • Ashton posted on December 13, 2012 at 9:44 pm (#)

      I kept them whole! I usually chop them, but this time I just thought I’d try them whole. I didn’t really notice a difference at all. They break up some in the kitchen aid, but even the ones that don’t still melt in the oven and work out just fine :)

  7. Rachel @ I Love My Disorganized Life posted on December 13, 2012 at 11:24 am (#)

    I think I’m in love with these cookies {don’t tell my husband}! Great tip about the marshmallows, thanks!

  8. Katrina @ In Katrina's Kitchen posted on December 13, 2012 at 12:05 pm (#)

    mmm salty and sweet! I can’t get enough of these #FBCOOKIESWAP posts!!!!!!

  9. Jessica@AKitchenAddiction posted on December 13, 2012 at 12:29 pm (#)

    Mmm, what a great flavor combination for cookies!! I’ll definitely have to keep in mind the marshmallow trick!

  10. Hayley @ The Domestic Rebel posted on December 13, 2012 at 1:37 pm (#)

    Yup, these are pretty much the epitome of perfection! I used to be so bad at straying on recipes.. and hairstylists.. and after one too many mishaps (ugly, gross cookies, nearly burnt-off hair) I decided it’s probably better to be recipe and hairstylist monogamous :) these cookies look fantastic!

  11. Loretta | A Finn In The Kitchen posted on December 13, 2012 at 1:53 pm (#)

    Oh no! It’s already so devastating when you screw up a recipe for your own family, but for someone else?! That would have drove me crazy! Especially when you don’t have time to make it ‘right.’

    Looks like you nailed it on the second try though!

  12. Kelli Barnett posted on December 13, 2012 at 3:32 pm (#)

    Have got to try these cookies. Are the rolos left whole….they are pretty big.

    • Ashton posted on December 13, 2012 at 9:42 pm (#)

      Yeah, I left them whole. They break up some in the mixer, but even if they don’t– they melt in the oven and it all works out just fine :)

  13. Heather @French Press posted on December 13, 2012 at 6:03 pm (#)

    what a great combination – I am definitely going to make these soon

  14. Stephanie @ Macaroni and Cheesecake posted on December 13, 2012 at 10:04 pm (#)

    oh I love this combination! Great idea for a cookie!

  15. Julianne @ Beyond Frosting posted on December 14, 2012 at 4:41 pm (#)

    Oh my GOSH, I need to make these now! I can’t wait to participate in next year’s cookie swap!

  16. Katherine R. posted on December 16, 2012 at 10:18 pm (#)

    I think I’ve died and gone to heaven with these cookies! Yum! Can’t wait to try :) Thanks for perfecting them!

  17. Averie @ Averie Cooks posted on February 4, 2013 at 1:03 am (#)

    Where have I been…missed these til now. Holy moly, this is my cookie, all the way. Buttery, lots of brown sugar, ROLOS, yes! Pinning!

  18. Allayna posted on November 30, 2013 at 12:34 pm (#)

    These look delicious, I can’t wait to try them at my own cookie exchange! How many cookies does the recipe make?

  19. Will O'Neal posted on December 8, 2013 at 5:33 pm (#)

    Great recipe. I love all things salted-caramel, so I took your recipe and changed it up a bit. Thanks for a great start!

  20. Amanda posted on November 27, 2014 at 11:18 am (#)

    How many does this recipe make?

    • Ashton posted on December 2, 2014 at 9:50 pm (#)

      3-4 dozen :)

  21. Jully posted on December 15, 2014 at 12:44 pm (#)

    OMG, this is THE recepie. The PB is really slightly and you can taste it in the background as same as the salt. Amazing recipe!


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