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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
2 3/4 cups all-purpose flour
1 box (3.4 oz. size) instant butterscotch pudding mix
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon black walnut extract
1/4 teaspoon rum flavoring
1/4 teaspoon butternut flavoring
1/4 teaspoon hazelnut syrup/flavoring
1/4 teaspoon caramel syrup/flavoring
1/4 teaspoon coconut flavoring
1/4 teaspoon maple flavoring
1/2 cup creamy peanut butter
1/2 cup chopped English Toffee bits
1/2 cup chopped pecans
3/4 cup peanut butter baking chips
1 cup butter; at room temperature
2 large eggs; at room temperature
Directions
1.Preheat oven 350 degrees F.
2.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.
3.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.
4.Stir in 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 using your thumb, press down slightly in center of dough and fill with a few peanut butter chips; then fold over to cover baking chips. Press down slightly to assist with spreading process.
5.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.
6.Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch.
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Peanut Butter Lava Burst Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
2 3/4 cups all-purpose flour
1 box (3.4 oz. size) instant butterscotch pudding mix
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon black walnut extract
1/4 teaspoon rum flavoring
1/4 teaspoon butternut flavoring
1/4 teaspoon hazelnut syrup/flavoring
1/4 teaspoon caramel syrup/flavoring
1/4 teaspoon coconut flavoring
1/4 teaspoon maple flavoring
1/2 cup creamy peanut butter
1/2 cup chopped English Toffee bits
1/2 cup chopped pecans
3/4 cup peanut butter baking chips
1 cup butter; at room temperature
2 large eggs; at room temperature
Directions
1.Preheat oven 350 degrees F.
2.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.
3.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.
4.Stir in 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 using your thumb, press down slightly in center of dough and fill with a few peanut butter chips; then fold over to cover baking chips. Press down slightly to assist with spreading process.
5.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.
6.Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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