Peanut Butter Scotchies

READY IN: 25mins
Recipe by mary winecoff

These cookies start with refrigerated sugar cookie dough. Extra ingredients are added and suddenly you have a great, fast cookie. From the cookbook "Cookie Dough Delight".

Top Review by Jadelabyrinth

I had a family size (30oz) roll of cookie dough so I doubled the recipe except for the amount of chips used. I used 1 cup butterscotch chips and because I ran out, 1 cup of chocolate chips. These were good, I think I am not wowed by the combination of PB and Butterscotch though. My sister loved them, and I made them for her, so I still give it 4 stars. Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Spray cookie sheets with non-stick cooking spray.
  3. Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
  4. Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
  5. Drop dough by teaspoon, two inches apart onto sheets.
  6. Bake 10-13 minutes or until just set and golden at edges.
  7. Transfer cookies to rack and let cool.

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