Peanut Butter Butterscotch Cookies Recipes

PEANUT BUTTER BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Stir in butterscotch chips.
• Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
• Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.

PEANUT BUTTER BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
• In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
• Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.

BUTTERSCOTCH-PEANUT BUTTER COOKIES

Steps:

• Mix together shortening, butter and peanut butter until well blended.
• Add sugars, eggs and mix well.
• Blend the flour and soda then add to creamy mixture and mix well.
• Add butterscotch morsels, nuts and mix well.
• Drop by teaspoonful onto greased cookie sheet and flatten"a little" with fingers.
• Bake at 375 degrees for 10 to 12 minutes.
• Let cookies set on cookie sheet a few minutes before removing.

PEANUT BUTTER BUTTERSCOTCH CHOW MEIN NOODLE COOKIES (SPIDER COOK

Steps:

• Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
• Heat and stir constantly until the morsels melt and are combined with the peanut butter.
• Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
• Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).

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.

PEANUT BUTTER AND BUTTERSCOTCH CHIP COOKIES

Steps:

• heat oven to 350 and spray a large cookie sheet.
• combine peanut butter, brown sugar, sugar, and butter and beat with an electric mixer.
• slowly beat in eggs.
• in a seperate bowl mix flour, soda and salt.
• slowly, by hand mix wet and dry together.
• make dough into balls and place on cookie sheet.
• with your thumb make an indention in the cookie, flatening the balls slightly.
• put three butterscotch chips in the center of each cookie.
• bake 15-20 minutes.