Peanut Butter Butterscotch Cookies With Toffee Chips Recipes

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

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.

PEANUT BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
• Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

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.

PEANUT BUTTER BUTTERSCOTCH COOKIES WITH TOFFEE CHIPS

Steps:

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Combine the flour, baking soda and powder, salt and sift together; set aside. With an electric mixer on high, whip the butter and peanut butter together until well combined and fluffy. Reduce mixer speed to low and add in the sugars. Increase the speed and whip until sugars are dissolved and mixture is airy. Add in the eggs one at a time and then the vanilla. Blend until well combined. With mixer on low, add in the flour mixture. Remove bowl from mixer and stir the peanut butter chips, the butterscotch chips, the toffee pieces and chopped honey roasted peanuts.
• Let the dough rest for a half hour before scooping out onto the prepared baking sheets. Form into 1/2 inch balls and place 2 inches apart on the sheets. Dip a fork into some sugar and make criss-cross marks on each ball, flattening them a bit.
• Bake cookies for 8 to 10 minutes or until golden brown. Let them cool on sheets slightly before moving them to a wire rack 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.

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.