PEANUT BUTTER SCOTCHIES

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Peanut Butter Scotchies image

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".

Provided by mary winecoff

Categories     Drop Cookies

Time 25m

Yield 32 cookies

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 350°F
  • Spray cookie sheets with non-stick cooking spray.
  • Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
  • Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
  • Drop dough by teaspoon, two inches apart onto sheets.
  • Bake 10-13 minutes or until just set and golden at edges.
  • Transfer cookies to rack and let cool.

Nutrition Facts : Calories 133, Fat 7.3, SaturatedFat 2.9, Cholesterol 4.6, Sodium 92.1, Carbohydrate 15.5, Fiber 0.3, Sugar 9.1, Protein 1.8

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #drop-cookies     #desserts     #easy     #cookies-and-brownies

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