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Prep Time: Cook Time: Total Time:
2 ¾ cups of all-purpose flour (Dry measuring cup)
1 (3.4 oz.) box of instant vanilla pudding
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup granulated sugar
½ cup light brown sugar
¼ cup dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon black walnut extract
¼ teaspoon rum flavoring
¼ teaspoon butternut flavoring
¼ teaspoon hazelnut syrup/flavoring
¼ teaspoon caramel syrup/flavoring
¼ teaspoon coconut flavoring
¼ teaspoon maple flavoring
½ cup creamy peanut butter
½ cup chopped English Toffee bits
½ cup chopped pecans
1 2/3 cups Tri-mix* baking chips
2 sticks butter; at room temperature
2 large eggs; at room temperature
Preheat oven 350°F.; then whisk or sift flour, salt, vanilla pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula.
Stir in peanut butter chips, pecans and toffee bits. Add to flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 8 dozen per batch.
* Use an electric mixer to mix together the ingredients, unless otherwise instructed to hand stir.
* All ingredient measurements are dry cup measurements only.
* Allow cookie dough to set uncovered for 20 minutes to rest. Now it’s ready for baking.
* National brands of peanut butter are recommended for this recipe.
*For Tri-mix chips; in a one gallon freezer bag, combine 6 oz. each: vanilla baking chips, butterscotch baking chips, and peanut butter baking chips.
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Peanut Butter/Pecan Meltdown
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 ¾ cups of all-purpose flour (Dry measuring cup)
1 (3.4 oz.) box of instant vanilla pudding
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup granulated sugar
½ cup light brown sugar
¼ cup dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon black walnut extract
¼ teaspoon rum flavoring
¼ teaspoon butternut flavoring
¼ teaspoon hazelnut syrup/flavoring
¼ teaspoon caramel syrup/flavoring
¼ teaspoon coconut flavoring
¼ teaspoon maple flavoring
½ cup creamy peanut butter
½ cup chopped English Toffee bits
½ cup chopped pecans
1 2/3 cups Tri-mix* baking chips
2 sticks butter; at room temperature
2 large eggs; at room temperature
Preheat oven 350°F.; then whisk or sift flour, salt, vanilla pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula.
Stir in peanut butter chips, pecans and toffee bits. Add to flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 8 dozen per batch.
* Use an electric mixer to mix together the ingredients, unless otherwise instructed to hand stir.
* All ingredient measurements are dry cup measurements only.
* Allow cookie dough to set uncovered for 20 minutes to rest. Now it’s ready for baking.
* National brands of peanut butter are recommended for this recipe.
*For Tri-mix chips; in a one gallon freezer bag, combine 6 oz. each: vanilla baking chips, butterscotch baking chips, and peanut butter baking chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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