Peanut Butter Cookies with Butterscotch Bits

17 Reviews
ADD YOUR REVIEW
Photo: John Montana; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
15 Mins
Chill Time
2 Hours
Yield
About 2 dozen (serving size: 1 cookie)
August 2009
RECIPE BY MyRecipes

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.

Ingredients

  • 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

Nutritional Information

  • Calories 241
  • Fat 13g
  • Satfat 4g
  • Protein 5g
  • Carbohydrate 29g
  • Fiber 1g
  • Cholesterol 20mg
  • Sodium 207mg

How to Make It

Step 1

In a large bowl, mix flour, baking soda and salt.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

rebelfan's Review

Princess222
March 08, 2015
I don't think these are all that great. Very dry as many others commented. I did 1/2 batch without chilling and chilled the other 1/2. I added some skim milk and a little more peanut butter with the 2nd batch and they are chewier and better in my opinion. I don't anticipate making these again.

RobinB's Review

Carolclub
November 12, 2009
Everybody that tasted these said they were the best peanut butter cookies they'd ever had. They are fabulous! I was in a hurry and did not chill the dough; they were still perfect. Other than that, I wouldn't advise altering the recipe. You shouldn't mess with perfection! Note: the recipe makes a lot more cookies than it says.

MissHolly's Review

MissHolly
November 08, 2009
These cookies were fantastic! I used light butter (I know it's not recommended for baking) and Splenda, and they turned out great! Very fluffy and soft! I brought them to work and got many compliments!

Carolclub's Review

VanCityBookGirl
November 29, 2013
N/A

KelseyRae's Review

Manderin
January 31, 2013
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.

JulieRae97's Review

RobinB
November 17, 2012
Very good.

hcooking's Review

JanCorlew
September 04, 2012
Great cookies!

JanCorlew's Review

London1
March 21, 2012
N/A

Annie1313's Review

JulieRae97
December 03, 2011
Made these cookies and everyone loved them. I put 2 eggs in instead of one, I did not chill in the fridge.Cooked them exactly 10 mins. and they came out just great.

suellenbrant's Review

tammkey
November 27, 2011
these cookies are great. only problem is they don't last long. My family loves them and eats them up fast. I have to double the batch. They also liked them with chopped peanuts added. the first batch I made were a little dry, so I added 2 tablespoons of milk to the batter and rolled them without putting them in the fridge. Remove them from the oven as soon as they start to turn a little brown around the edges. This way they are soft and not dry.