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Peanut Butter Butterscotch Cookies with Toffee Chips

Kraft Memeber Recipe
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Makes: 3 dozen cookies Total Time: 1 hr 30 min
Category: Cookies Sub Category: Other

what you need
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 sticks unsalted butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 5 ounces peanut butter chips
  • 5 ounces butterscotch chips
  • 5 ounces toffee pieces
  • 5 ounces chopped honey roasted peanuts
make it
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.
Store cookies in an air tight container if there is any left.
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