Chocolate Peanut Butterscotch Cookies Recipes

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BUTTERSCOTCH PEANUT CHOCOLATE CHIP COOKIES



Butterscotch Peanut Chocolate Chip Cookies image

These sweet, nutty Butterscotch Peanut Chocolate Chip Cookies feature an irresistible delicious combination of flavors!

Provided by Jennifer McHenry

Categories     chocolate chip cookies

Time 29m

Number Of Ingredients 12

3 cups (360g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 & 1/4 cups (250g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (125g) chopped peanuts
3/4 cup (127g) butterscotch chips
3/4 cup (127g) semisweet chocolate chips

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.

Nutrition Facts : Calories 137 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 77 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES



Nathan's Peanut Butter Butterscotch Chocolate Chip Cookies image

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

1 cup salted butter (softened (2 sticks))
1 cup brown sugar (packed)
3/4 cup white sugar
1 cup creamy peanut butter
2 large eggs
1 & 1/2 teaspoons vanilla
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups dark chocolate chips (divided)
2 cups butterscotch chips ((11-ounce package), divided)

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

CHOCOLATE BUTTERSCOTCH COOKIES



Chocolate Butterscotch Cookies image

Provided by Food Network

Categories     dessert

Time 27m

Yield 5 dozen cookies

Number Of Ingredients 10

2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
or 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup firmly packed light brown sugar
2 large eggs , lightly beaten
1 pkg. Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix, (do not prepare according to package directions)
1 cup toasted rice cereal
1/2 cup butterscotch chips
1/2 cup milk chocolate chunks
1/2 cup semi-sweet chocolate chips (1 cup)
1/2 cup coarsely chopped walnuts or pecans

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.

CHOCOLATE PEANUT-BUTTER-BUTTERSCOTCH COOKIES



Chocolate Peanut-Butter-Butterscotch Cookies image

Make and share this Chocolate Peanut-Butter-Butterscotch Cookies recipe from Food.com.

Provided by Daymented

Categories     Drop Cookies

Time 22m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 12

1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 2/3 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup peanut butter chips
1 cup butterscotch chips
1 cup chocolate chips (optional)

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 PEANUT CLUSTERS



Chocolate Butterscotch Peanut Clusters image

My sister-in-law Lori sent me this recipe. It is easy and you won't believe how good these treats are.

Provided by Monica and Jamie Pe

Categories     Drop Cookies

Time 20m

Yield 16 24 clusters

Number Of Ingredients 3

12 ounces chocolate chips
12 ounces butterscotch chips
16 ounces Spanish peanuts

Steps:

  • Prepare two baking sheets by lining them with wax paper.
  • Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
  • Stir the peanuts and coat completely.
  • Drop by teaspoonfuls onto the wax paper.
  • Refrigerate until solid, at least two hours.

PEANUT BUTTER, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE



Peanut Butter, Chocolate & Butterscotch Chips Squares Cookie image

A wonderful treat from our good Canadian friend, Lisa Pensa! She calls these squares so I'm not sure if there is another name for these or not, but they are to die for! She got us hooked on these, especially if you take a few and heat them just a bit in the microwave. Yummy!

Provided by JackieMarie

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 cup graham cracker crumbs
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup pecans
1 (14 ounce) can sweetened condensed milk

Steps:

  • Melt butter in 9 X 13 pan & tilt to spread evenly.
  • Sprinkle graham cracker crumbs on top of butter.
  • Next,sprinkle peanut butter chips.
  • Next, sprinkle chocolate chips.
  • Next, sprinkle butterscotch chips.
  • Next, sprinkle pecans.
  • Than pour the condensed milk on top.
  • Bake at 350 for 20 - 30 minutes.
  • Cut into any size squares as you'd like.

Nutrition Facts : Calories 580.8, Fat 36.3, SaturatedFat 18.1, Cholesterol 37.9, Sodium 225.6, Carbohydrate 59.5, Fiber 3.1, Sugar 51.9, Protein 9

CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE



Chocolate Peanut Butter Butterscotch Fudge image

This is a recipe a friend of mine brings to every pot luck she attends and she is always asked for the recipe.

Provided by queenbeatrice

Categories     Candy

Time 30m

Yield 48 squares, 48 serving(s)

Number Of Ingredients 11

3/4 cup butter
14 ounces sweetened condensed milk
3 tablespoons milk
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar marshmallow cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 lb walnuts, coarsely chopped

Steps:

  • Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
  • Add chips, stirring constantly, until mixture is smooth.
  • Remove from heat; stir in marshmallow cream and extracts.
  • Stir in walnuts.
  • Pour into a buttered 15" x 12" pan or two 9" x9" pans.
  • Chill.
  • Cut into squares.
  • Store in refrigerator.

Nutrition Facts : Calories 225.2, Fat 15.4, SaturatedFat 6.1, Cholesterol 10.8, Sodium 57.5, Carbohydrate 20, Fiber 1.4, Sugar 16.4, Protein 4

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