NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES
These Peanut Butter Butterscotch Chocolate Chip Cookies are a dream come true! A tender, chewy peanut butter cookie is loaded with tons of dark chocolate and butterscotch chips. They are easy to make and a family favorite!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Fat 13 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 257 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 4 g
PEANUT BUTTER BUTTERSCOTCH CHIP COOKIES
We are totally raving on these awesome soft and thick Peanut Butter Butterscotch Chip Cookies! Chocked full of peanut butter flavor and butterscotch chips galore, these cookies cannot be beat! Such a fun twist on peanut butter cookies the whole family will literally go nuts over!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F. Line a baking sheet or 2 with parchment paper or ungreased baking sheet.
- Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the flour, soda, and salt in and mix until just combined. Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
- Fold in chocolate chips.
- Using an ice cream scoop or large cookie scoop, scoop the dough onto parchment lined cookie sheets. Add some additional chocolate chips on top if you wish. Cookies will expand some, so 6 cookies per sheet is recommended.
- Cook for 12-14 minutes at 350. Do not overbake cookies to get best results for soft cookies!
- Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack. Immediately sprinkle with sea salt, if desired.
- Make sure baking sheets are cooled before adding next batch of cookies to go into oven!
CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS
My sister-in-law Lori sent me this recipe. It is easy and you won't believe how good these treats are.
Provided by Monica and Jamie Pe
Categories Drop Cookies
Time 20m
Yield 16 24 clusters
Number Of Ingredients 3
Steps:
- Prepare two baking sheets by lining them with wax paper.
- Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
- Stir the peanuts and coat completely.
- Drop by teaspoonfuls onto the wax paper.
- Refrigerate until solid, at least two hours.
CHOCOLATE PEANUT-BUTTER-BUTTERSCOTCH COOKIES
Make and share this Chocolate Peanut-Butter-Butterscotch Cookies recipe from Food.com.
Provided by Daymented
Categories Drop Cookies
Time 22m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 12
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 NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
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 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 & BUTTERSCOTCH CHIPS SQUARES COOKIE
A wonderful treat from our good Canadian friend, Lisa Pensa! She calls these squares so I'm not sure if there is another name for these or not, but they are to die for! She got us hooked on these, especially if you take a few and heat them just a bit in the microwave. Yummy!
Provided by JackieMarie
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 580.8, Fat 36.3, SaturatedFat 18.1, Cholesterol 37.9, Sodium 225.6, Carbohydrate 59.5, Fiber 3.1, Sugar 51.9, Protein 9
CHOCOLATE PEANUT BUTTER COOKIES
Make and share this Chocolate Peanut Butter Cookies recipe from Food.com.
Provided by TattooedMamaof2
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 9
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.
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