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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, room temp
1/2 cup plus 2 tbsp creamy peanut butter
1/3 cup sugar
3/4 cup packed brown sugar
1 large egg
1/2 tbsp maple syrup or corn syrup
1 tsp. vanilla extract
3/4 cup butterscotch morsels (divided use)
1/3 cup salted peanuts
Stir together flour, baking soda and salt; set aside. In a large bowl, cream the butter, peanut butter and both sugars. Add the egg, maple syrup and vanilla and beat until well blended. Add flour and stir until incorporated, then stir in half of the butterscotch morsels.
Chill dough for about an hour.
Preheat oven to 350 and have ready two parchment lined cookie sheets.
Chop remaining the butterscotch morsels and peanuts, and then mix the chopped butterscotch morsels and chopped peanuts together in a little bowl.
Shape dough into 1 1/2 inch balls and roll in butterscotch/nut mixture. Place on parchment or non-stick foil lined cookie sheets and bake for 12 minutes. Let cool on rack for 1 minute, then transfer to a rack to cool.
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PEANUT BUTTER BUTTERSCOTCH COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, room temp
1/2 cup plus 2 tbsp creamy peanut butter
1/3 cup sugar
3/4 cup packed brown sugar
1 large egg
1/2 tbsp maple syrup or corn syrup
1 tsp. vanilla extract
3/4 cup butterscotch morsels (divided use)
1/3 cup salted peanuts
Stir together flour, baking soda and salt; set aside. In a large bowl, cream the butter, peanut butter and both sugars. Add the egg, maple syrup and vanilla and beat until well blended. Add flour and stir until incorporated, then stir in half of the butterscotch morsels.
Chill dough for about an hour.
Preheat oven to 350 and have ready two parchment lined cookie sheets.
Chop remaining the butterscotch morsels and peanuts, and then mix the chopped butterscotch morsels and chopped peanuts together in a little bowl.
Shape dough into 1 1/2 inch balls and roll in butterscotch/nut mixture. Place on parchment or non-stick foil lined cookie sheets and bake for 12 minutes. Let cool on rack for 1 minute, then transfer to a rack to cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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