Chocolate-Almond Butter Turtles


  • 1 roll Pillsbury™ refrigerated sugar cookie dough 
  • 2/3 cup Jif® Crunchy Almond Butter
  • 1/2 teaspoon Watkins™ Pure Vanilla Extract
  • 1 cup semisweet chocolate chips (6 oz)
  • 24 caramels, unwrapped
  • 24 milk or dark chocolate-covered almonds


1 _ Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.

2 _ In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.

3 _ Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

4 _ In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.

5 _ In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.