Chippy Peanut Butter Cookies

Serves: 5
Total Calories: 2,043


3/4 pound butter, softened to room temperature
1 1/2 cups peanut butter
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
3 3/4 cups flour
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
18 ounces peanut butter chips
18 ounces butterscotch chips


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.

Nutritional Facts:

Serves: 5
Total Calories: 2,043
Calories from Fat: 667

This Chippy Peanut Butter Cookies recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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