Taffy Apple Cookies the Editors of Publications International, Ltd.
Makes about 4 dozen cookies
|1/2||cup (1 stick) butter, softened|
|1/2||cup chunky peanut butter|
|3/4||cup firmly packed light brown sugar|
|1-1/2||cups all-purpose flour|
|1||teaspoon baking soda|
|1/4||teaspoon baking powder|
|1-1/2||cups butterscotch chips|
|1||cup chopped dried apples|
|1||cup caramel apple dip|
|1/2||cup chopped peanuts|
- 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.
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