Peanut turtles

Peanut turtles

Salted Caramel Dreams
15–16 turtles
River Thompson

My friend Will is seriously fussy, so when these cookies became his Fatties first-choice pick, I couldn’t have been happier. He’s been such a massive help along the way that this recipe is dedicated to him. May he always have a cookie to hand. A dense and chewy cookie, crunchy with peanuts, smothered in salted caramel and drowning in chocolate, these are seriously indulgent. I love them cold from the fridge.


Quantity Ingredient
150g plain flour
55g cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
115g salted butter, at room temperature
100g caster sugar
100g soft light brown sugar
1 large free-range egg
125g roasted, salted peanuts, roughly crushed or chopped
250g Classic salted caramel sauce, at room temperature
150g good-quality dark or milk chocolate, depending on preference


  1. Preheat the oven to 150°C. Line 2 large baking sheets with baking parchment.
  2. Sift together the flour, cocoa and bicarbonate of soda into a bowl and add the salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter and both sugars until pale and fluffy. Beat in the egg until well combined, scraping down the sides as you go.
  4. Briefly beat in the dry ingredients, making sure you have a soft, smooth dough but being careful not to overwork.
  5. Put the lightly crushed but not powdered peanuts in a bowl. Scoop out portions of the cookie with a number 30 portioner or into 2 tablespoon-sized balls and roll in the peanuts. Space out on the prepared baking sheets, leaving room for expansion.
  6. Bake for 14 minutes or until the cookies are spread and slightly crackled. Leave to cool on the baking sheets.
  7. To decorate the cookies, put the caramel in a disposable piping bag and snip a 5 mm hole in the bottom of the bag. Zigzag the caramel over each cookie.
  8. Melt the chocolate in a small heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave in a suitable container, until just melted but not hot. Leave to cool slightly before putting into a disposable piping bag. Snip a 3 mm hole in the bottom and zigzag the chocolate over the caramel. Leave to set.
  9. Store in the fridge for up to 3 days in an airtight container, between sheets of baking parchment.
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