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
HEATH BITS PEANUTBUTTER COOKIES RECIPE - (3.8/5)
Provided by jada
Number Of Ingredients 9
Steps:
- 1. Beat butter, peanutbutter, brown sugar, milk and vinilla in a larger bowl until blended. add egg 2.Combine flour, baking soda into mixture. add 1 cup toffee bits. Reserve 1/3 cup bits for topping. 3. Drop by teaspoon full about 2 inches apart onto ungreesed cookie sheet. top with reserved toffee bits. bke @375 for 7 to 8 mins. do not over bake.
HEATH BITS PEANUT BUTTER COOKIES
Just made these for a bake sale, very soft and delicious. Got the recipe of the heath bits pkg. A very easy recipe to make and not time consuming.
Provided by momstar
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.
- Add egg; beat just until blended.
- Combine flour, baking soda and salt; graduallt beat into peanut butter mixture.
- Stir in 1 cup toffee bits; reserve remainder for topping.
- Drop by heaping teaspoons about 2 inches apart on ungreased cookie sheet; top each with reserved toffee bits.
- Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool Completely.
Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 9.4, Sodium 125, Carbohydrate 16.5, Fiber 0.6, Sugar 11.7, Protein 2.3
OATMEAL TOFFEE COOKIES
Make and share this Oatmeal Toffee Cookies recipe from Food.com.
Provided by quixoposto
Categories Drop Cookies
Time 40m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter, eggs, brown sugar and vanilla in large bowl.
- Add flour, baking soda, cinnamon, and salt.
- Beat until blended.
- Stir in oats, toffee bits and coconut. Drop dough by rounded teaspoons and 2 inches apart onto greased cookie sheets.
- Bake 8-10 minutes until edges are lightly browned.
- Cool one minute, remove to wire rack.
- Cool completely.
Nutrition Facts : Calories 108.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 84.5, Carbohydrate 15.9, Fiber 0.6, Sugar 8.9, Protein 1.6
BRICKLE DROP COOKIES
Make and share this Brickle Drop Cookies recipe from Food.com.
Provided by nranger7
Categories Drop Cookies
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Lightly grease cookie sheet.
- Beat butter, sugars, vanilla and salt in large bowl until blended.
- Add eggs, beat well.
- Stir together flour, baking soda, and cream of tartar.
- Gradually add to butter mixture, beating until blended.
- Stir in toffee bits.
- Drop by heaping teaspoonfuls onto prepared cookie sheet.
- Bake 8-10 minutes or until lightly browned. Cool slightly.
Nutrition Facts : Calories 1047.5, Fat 46, SaturatedFat 27.4, Cholesterol 207.1, Sodium 1002.4, Carbohydrate 148.9, Fiber 2.5, Sugar 91.7, Protein 12.2
SEVEN LAYER BARS
Cook's Country. Use chocolate covered Heath bits. Toast the coconut and pecans separately on a baking sheet in a 350-degree oven until golden-5 minutes for the coconut and 8 minutes for the pecans.
Provided by Brookelynne26
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.
- Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.
- Bake until golden brown, 25 to 30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 24 squares. (The bars can be stored in airtight container for up to 3 days.).
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