Peanut Butter Scotchies

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".

• Ready In: 25 mins
• Yields: 32 cookies

Ingredients

• 18  ounces  roll  refrigerated sugar cookie dough
• 1⁄2 cup creamy peanut butter
• 2  tablespoons dark brown sugar, packed
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄4 cups  butterscotch chips

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.