Chocolate Peanut Butter Butterscotch Cookies Food

NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
• Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
• Add 1 cup creamy peanut butter and mix well.
• Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
• Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
• Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
• Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
• When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
• Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
• Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
• If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
• Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.

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, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE

Steps:

• Melt butter in 9 X 13 pan & tilt to spread evenly.
• Sprinkle graham cracker crumbs on top of butter.
• Next,sprinkle peanut butter chips.
• Next, sprinkle chocolate chips.
• Next, sprinkle butterscotch chips.
• Next, sprinkle pecans.
• Than pour the condensed milk on top.
• Bake at 350 for 20 - 30 minutes.
• Cut into any size squares as you'd like.

CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• HEAT oven to 375 degrees F.
• COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
• SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary.
• BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

CHOCOLATE PEANUT BUTTER CRISP BARS

Steps:

• In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE

Steps:

• Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.

CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, salt, and cocoa in mixing bowl.
• Beat butter, both sugars, and vanilla until creamy.
• Beat in eggs.
• Gradually add flour mix.
• Stir in butterscotch chips.
• Drop by large tablespoonful onto ungreased cookie sheets.
• Bake 9-11 minutes, or until slightly set.
• Cool on cookie sheets another 2 min, than remove to wire racks.