Peanut Butter and Butterscotch Crunchies
by:
Girl Who Ate Everything
Updated Oct 4, 2017
Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.
More About This 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 love the 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. Perfectly soft and chewy with hidden bits of sweet butterscotch and salty pretzels. Yum!
Peanut Butter and Butterscotch Crunchies
- Prep Time 20 min
- Total 45 min
- Servings 30
- Ingredients 11
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
Instructions
-
Step1Mix 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.
-
Step2Heat oven to 375°F.
-
Step3Shape dough into 1 1/4-inch balls. Place about 3 inches apart on a parchment lined cookie sheet.
-
Step4Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition
No nutrition information available for this recipe
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