The Peanut Butter Nutter Cookie Recipe
- Ready In:
- 30mins
- Ingredients:
- 21
- Yields:
-
96 COOKIES
- Serves:
- 2
ingredients
- 650.62 ml all-purpose flour (Dry measuring cup)
- 96.38 g box instant butterscotch pudding mix
- 4.92 ml baking soda
- 4.92 ml kosher salt
- 177.44 ml granulated sugar
- 118.29 ml dark brown sugar
- 59.14 ml light brown sugar
- 2.46 ml vanilla extract
- 2.46 ml almond extract
- 2.46 ml black walnut extract
- 2.46 ml rum flavoring
- 2.46 ml butternut flavoring
- 2.46 ml hazelnut syrup or 2.46 ml flavoring
- 2.46 ml caramel syrup or 2.46 ml flavoring
- 2.46 ml coconut flavoring
- 2.46 ml maple flavoring
- 118.29 ml creamy peanut butter
- 177.44 ml chopped walnuts
- 283.49 g peanut butter chips
- 236.59 ml butter, softened to room temp
- 2 large eggs (room temperature)
directions
- Preheat oven 350°F.; then whisk flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together.
- Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula. Stir in peanut butter chips and walnuts.
- Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
- Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
- Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. * UNLESS OTHERWISE STATED, ALL MESURMENT ARE DRY MEASURES. 1 CUP=6 OZ.
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