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Peanut Butter and Butterscotch Crunchies

1 Ratings
4 Comments
  • Prep 20 min
  • Total 45 min
  • Servings 30

Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please. MORE + LESS -

Girl Who Ate Everything
December 30, 2014

Ingredients

1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1/2
cup butter, softened
1
egg
1 1/4
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
1/2
cup butterscotch chips
1/2
cup coarsely crushed pretzels

Steps

Hide Images
  • 1
    Mix sugars, peanut butter, butter and egg in large bowl. Stir in remaining ingredients. Stir in flour, baking soda, baking powder, salt, butterscotch chips, and pretzels.
  • 2
    Heat oven to 375ºF.
  • 3
    Shape dough into 1 1/4-inch balls. Place about 3 inches apart on a parchment lined cookie sheet.
  • 4
    Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.

    Today's twist: Peanut Butter and Butterscotch Crunchies, the Girl Who Ate Everything's version of Betty's classic Peanut Butter Cookies recipe.

    This chewy Peanut Butter Cookie has been a favorite Betty Crocker recipe for decades. I know everyone has their own version of a peanut butter cookie, but this recipe has withstood the test of time. They’re easy, freeze well, and are great for gifts or as a lunch box treat.

    What I love about these peanut butter cookies is that not only they are great all by themselves but are also a perfect blank canvas for additions such as chocolate, nuts, or candy.

    I am so excited about the new Betty Crocker "Big Red" Cookbook. In the cookie section, it has all kinds of tips and tricks to making perfect cookies as well as ideas on how to make each cookie your own by adding your own twist.

    In my own tweak to the classic Betty Crocker Peanut Butter Cookies recipe, I came up with these Peanut Butter and Butterscotch Crunchies by adding some sweet butterscotch chips and salty crushed pretzels. I took a risk, but I knew as soon as I sampled the dough that I had a winner.

    I could hardly wait to pop them in the oven to taste the final product.

    Sure enough, perfectly soft and chewy with hidden bits of sweet butterscotch and salty pretzels.

    Feeling inspired? Let your creativity soar and see what mix ins you can come up with!

    Get the Book!

    If you want your very own copy of the new Betty Crocker Cookbook, here's how to get it:

    [cookbook]

    More Heirloom Recipe Twists

    Check out some of the other twists our Tablespoon bloggers have come up with this week!

    Heirloom Twist: Sriracha Shrimp Cocktail by Voodoolily
    Heirloom Twist: Curry Potato Salad by SandiArata
    Heirloom Twist: Individual Chicken Pot Pies by Scaron
    Heirloom Twist: Curry Chicken Pot Pie by Smwise
    Heirloom Twist: Not Your Mama's Meatloaf by the Girl Who Ate Everything

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

    What do you add to your PB cookies? Nuts? Chocolate? Other stuff? Please share!

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