Butterscotch, peanut Butter chocolate chip cookies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 60.1
  • Total Fat: 1.5 g
  • Cholesterol: 9.3 mg
  • Sodium: 29.4 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Butterscotch, peanut Butter chocolate chip cookies calories by ingredient

Number of Servings: 60


    *Whole Wheat Flour, 3 cup (remove)
    Baking Powder, 1.5 tsp (remove)
    Salt, 0.13 tsp (remove)
    *GV butter, 1 cup (remove)
    Granulated Sugar, 0.5 cup (remove)
    *Light Brown Sugar, 24 tsp (remove)
    Egg, fresh, 3 large (remove)
    Vanilla extract, imitation, alcohol, 1 tsp (remove)
    Toll House Butterscotch Morsels 14g (1 tbsp) = 1 Serving, 10 serving (remove)6oz
    Reeses Mini Pieces Peanut Butter for baking 15g (1 tbsp) = 1 Serving, 10 serving (remove)6oz


Preheat oven to 350, combine the flour, baking powder and salt in a large bowl. Set aside. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric set on high speed until light and fluffy. Beat in eggs one at a time, stir in vanilla.
Gradually add the flour mixture, beating well after each addition. Fold in all the chocolate and butterscotch chips.
Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets.
Flatten the dough slightly with the back of a fork.
Bake the cookies until golden, about 15 minutes.
Cool on the baking sheets for 5 minutes.
Transfer cookies to wire racks to cool completely.

Serving Size: Makes 60 cookies

Number of Servings: 60

Recipe submitted by SparkPeople user LINDALOU_77.

TAGS:  Snacks | Snack | Snacks Snack |