Nathans Peanut Butter Butterscotch Chocolate Chip Cookies Recipes

BUTTERSCOTCH PEANUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined.
• Stir in the peanuts, butterscotch chips, and chocolate chips.
• Drop the dough by 2-tablespoon portions onto the prepared pans. Flatten the top of each cookie slightly.
• Bake, one pan at a time, 12 to 14 minutes, or until the edges are lightly browned.
• Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.

BAREFOOT CONTESSA PB CHOC CHUNK COOKIES

Steps:

• Combine first 6 ingredients in a large bowl.
• In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
• Stir in chocolate.
• Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.

CHOCOLATE PEANUT-BUTTER-BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375.
• Cream butter, brown sugar, sugar, egg and vanilla.
• Combine flour, cocoa, soda, and salt then add to creamed mixture. Stir in chips (it will be really bumpy if you do all three kinds of chips).
• Drop in tablespoons onto greased cookie sheet. Bake 8-10 minutes.

CHOCOLATE PEANUT BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine sugar, brown sugar and butter. Beat with an electric hand mixer until fluffy. Add the peanut butter, vanilla and egg, blend well. Add the flour, baking soda and salt to dough mixture and mix well. With a wooden spoon or rubber spatula, stir in butterscotch chips. Take small dollops of dough and shape, with your hands, into 1-inch balls. Place 2 inches apart on a cookie sheets. Make sure that the cookies are at leat 2 inches apart from each other because they will spread. Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern. Bake cookies for 6 to 9 minutes, or until golden brown. Remove cookies from cookie sheet immediately and place on wire racks to cool thoroughly. After cookies have cooled, dip in chocolate sauce.