Triple Chippers Recipes

Steps:

• In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
• In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
• Mix until creamy and light.
• (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
• Beat in corn syrup and cream.
• Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
• The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
• Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
• Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
• To bake cookies: Preheat oven to 325 degrees.
• Line cookie sheets with Silpat or parchment paper.
• (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
• Slightly press down the top of each scoop of dough.
• These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
• Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
• They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
• Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
• Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
• Enjoy!

Steps:

• Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Steps:

• Heat oven to 350°F In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto un-greased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Steps:

• Heat oven to 350. In large bowl, beat sugars, butter, shortening, vanilla, and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda, and salt. Stir in white, butterscotch, and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in 1/4 cup each of the butterscotch, semisweet and white vanilla baking chips. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons butterscotch chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Repeat melting and drizzling steps with remaining semisweet chocolate chips and white vanilla baking chips. Let stand about 2 hours or until toppings are set. Cut into 4 rows by 4 rows. Store covered in airtight container.