Taffy Apple Cookies
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YIELD Makes about 4 dozen cookies
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INGREDIENTS
| 1/2 | cup (1 stick) butter, softened |
| 1/2 | cup chunky peanut butter |
| 3/4 | cup firmly packed light brown sugar |
| 1 | egg |
| 1‑1/2 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1‑1/2 | cups butterscotch chips |
| 1 | cup chopped dried apples |
| 1 | cup caramel apple dip |
| 1/2 | cup chopped peanuts |
PREPARATION:
- Preheat oven to 350°F. Beat butter, peanut butter and brown sugar in large bowl at medium speed of electric mixer until fluffy. Add egg; beat until well blended.
- Combine flour, baking soda, baking powder and salt in large bowl. Gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and dried apples.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until edges are lightly browned. Cool cookies 2 minutes on cookie sheets. Remove to wire racks; cool completely.
- Spread about 1 teaspoon caramel apple dip on each cookie. Sprinkle with chopped peanuts.
This recipe appears in:
Fruit
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