Chocolate Peanut Butterscotch Cookies Recipes

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.

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.

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 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.

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.