The Peanut Butter Nutter Cookie Recipe

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 6

A homeade upgrade on a classic.

Ingredients:

2 3/4 cups all-purpose flour (dry measuring cup)

1 (3 1/2 ounce) box instant butterscotch pudding mix

1 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup granulated sugar

1/2 cup dark brown sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon black walnut extract

1/2 teaspoon rum flavoring

1/2 teaspoon butternut flavoring

1/2 teaspoon hazelnut syrup or 1/2 teaspoon flavoring

1/2 teaspoon caramel syrup or 1/2 teaspoon flavoring

1/2 teaspoon coconut flavoring

1/2 teaspoon maple flavoring

1/2 cup creamy peanut butter

3/4 cup chopped walnuts

10 ounces peanut butter chips

1 cup butter, softened to room temp

2 large eggs (room temperature)

Directions:

1. Preheat oven 350°F.; then whisk flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together.
2. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula. Stir in peanut butter chips and walnuts.
3. Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
4. Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
5. Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. * UNLESS OTHERWISE STATED, ALL MESURMENT ARE DRY MEASURES. 1 CUP=6 OZ.

By RecipeOfHealth.com