The butterscotch tends to burn if they happen to be at the bottom of the sheet, but even with that in mind they were delicious cookies. The butterscotch gave it a nice, sweeter contrast.
Peanut Butter Cookies with Butterscotch Bits
Crisscrossed fork marks and all, these peanut butter cookies are just like Mom made, with the addition of yummy butterscotch morsels for extra flavor and a sweet crunch.
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Chill: 2 Hours
- Calories: 241
- Fat: 13g
- Saturated fat: 4g
- Protein: 5g
- Carbohydrate: 29g
- Fiber: 1g
- Cholesterol: 20mg
- Sodium: 207mg
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/2 cups chunky peanut butter (not "all natural")
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 11-oz. package butterscotch morsels
- 1. In a large bowl, mix flour, baking soda and salt.
- 2. Beat butter and peanut butter until smooth. Gradually add sugar, beating to blend. Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels. Form into a large disk and wrap in plastic. Chill for 2 hours or overnight.
- 3. Preheat oven to 375°F; line 2 baking sheets with parchment. Use hands to form dough into 1 1/2-inch balls. Place balls about 2 inches apart on cookie sheets. Using a fork, press balls flat, then press again to form a crisscross pattern. Bake cookies until lightly browned, about 15 minutes. Cool on sheets for 10 minutes, then transfer to racks to cool completely. Repeat with remaining dough.
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