Texas Tumbleweeds Recipe
Texas Tumbleweeds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been make these sweets with my sister for years.—Karen Lemay, Pearland, TX
MAKES:
50 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
50 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup butterscotch chips
  • 1 cup creamy peanut butter
  • 1 can (9 ounces) potato sticks (about 6 cups)

Directions

In a microwave or large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks.
Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set. Yield: about 4 dozen.

Test Kitchen Tips
  • A perfect pair: Swap chocolate chips for the butterscotch and Nutella for the peanut butter. Heavenly!
  • If you can't find potato sticks, try using crushed potato chips.
  • Originally published as Texas Tumbleweed Cookies in Cookies & Candies Bookazine 2015, p111

    Nutritional Facts

    1 cookie: 76 calories, 5g fat (2g saturated fat), 0 cholesterol, 57mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 2g protein.

    • 1 cup butterscotch chips
    • 1 cup creamy peanut butter
    • 1 can (9 ounces) potato sticks (about 6 cups)
    1. In a microwave or large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks.
    2. Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set. Yield: about 4 dozen.

    Test Kitchen Tips
  • A perfect pair: Swap chocolate chips for the butterscotch and Nutella for the peanut butter. Heavenly!
  • If you can't find potato sticks, try using crushed potato chips.
  • Originally published as Texas Tumbleweed Cookies in Cookies & Candies Bookazine 2015, p111

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