Serves: 5
Total Calories: 2,043
Cream together butter, peanut butter, and both sugars until smooth. Beat in the eggs and vanilla. Sift together flour, baking soda, baking powder, and salt. Stir into creamed mixture and blend well. Stir in peanut butter and butterscotch chips. Chill in refrigerator for 30 minutes. Preheat oven to 350°. Shape dough into 1-inch balls and arrange on ungreased cookie sheet, or Pampered Chef stone, 2 inches apart. Press down on each cookie with the tines of a fork. Bake for 10–12 minutes (10 for chewy, 12 for crisp). Cooling them before taking them off the cookie sheet will let them firm up.
This Chippy Peanut Butter Cookies recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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