REFRIGERATED PEANUT BUTTER COOKIES RECIPES

Steps:

• Heat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 14 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with cooking spray. In large bowl, break up 1 1/2 rolls of cookie dough. (Refrigerate 1/2 roll cookie dough for another use.) Add toffee bits, peanut butter chips, 1/2 cup of the nut topping and vanilla. Mix with wooden spoon or knead with hands until well blended. Press evenly in bottom of pan.
• Bake for 18 to 22 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
• In large microwavable bowl, microwave chocolate chips and butterscotch chips on High 2 to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until smooth. Spread over cooled bars. Sprinkle with remaining 1 1/4 cups nut topping; press in lightly. Refrigerate 30 minutes or until firm.
• For bars, cut into 6 rows by 6 rows. Store covered.