
Prep: 20 min.; Chill: 2 hr.; Bake: 15 min. per batch.Cost per serving: 24¢
Yield
About 2 dozen (serving size: 1 cookie)
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") I used creamy Jif peanut butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 11-oz. package butterscotch morsels
Preparation
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.
Nutritional Information
Calories: 241
Fat: 13g (sat 4g)
Protein: 5g
Carbohydrate: 29g
Fiber: 1g
Cholesterol: 20mg
Sodium: 207mg
All You, AUGUST 2009
I baked the cookies after two hours instead of waiting all night. The first batch I tried to take off the cookie sheet immediately. They all broke into pieces. I decided to leave the other batches on the cookie sheet for 10-15 minutes before putting them on a cooling rack. This worked very well. They cookies stayed intact.
As far as taste, Mr.Suburbia and I would probably rate them a 7 on a 10-scale. They are very good...but it is like they are missing something. I'm not sure what yet. I do recommend these cookies if you love peanut butter like I do.

Those cookies look delicious! I can't even remember the last time I had peanut butter cookies.
ReplyDeletesewingmom