Peanut Butter Taffy Apple Cookies


1 stick margarine, room temperature
1/2 cup extra crunchy peanut butter
1 egg
1 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar, packed
1 11-ounce bag of butterscotch chips
1 cup dried apples, chopped
1 cup caramel apple dip
1/2 cup roasted peanuts, chopped


Preheat oven to 350 degrees. Beat margarine and extra crunchy peanut butter in a large bowl until smooth. Add egg. Beat well. Sift flour, baking soda, baking powder and salt together. Add flour mixture, brown sugar, butterscotch chips and dried apples to peanut butter mixture. Beat until well blended. Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake 10 minutes. Cool cookies about five minutes on cookie sheet. Put cookies on wire rack and cool completely. Spread 1 teaspoon of caramel apple dip on each cookie. Sprinkle with chopped peanuts. Makes four dozen cookies.
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