What's your idea of the perfectly textured cookie? For me, this is it. Not too thick, not too thin, and perfeeeeeectly chewy. I'm pretty sure if these tasted like dish soap, I'd still be tempted to eat them because the texture is just that perfect!
Okay, let's hope I wouldn't find myself eating dish soap cookies. Luckily, you need not worry about that, because the taste of these is just as outstanding as the texture. Butterscotch might not be the first thing you think to pair with peanut butter, but it totally works. We do it in scotcheroos after all, so I shouldn't have been surprised that it worked so well here. And shoot, now I'm totally regretting not throwing some chocolate chips in with the butterscotch to give it that scotcheroos flavor! Next time!
One Year Ago: Spinach Artichoke Flatbread Pizzas
Two Years Ago: Spring Greens Dinner Salad
Chewy Peanut Butter Butterscotch Cookies
from Picky Palate
*makes 3-4 dozen cookies
-1 stick butter, softened
-1/2 cup brown sugar
-1/2 cup granulated sugar
-1 1/4 cups creamy peanut butter (I used PB&Co White Chocolate Peanut Butter)
-1 cup butterscotch chips, melted (measure 1 cup of chips out, then melt)
-1 tsp vanilla
-1 1/4 cups all purpose flour
-1/2 tsp baking soda
-1/4 tsp kosher salt
-1 cup butterscotch chips
1. Preheat oven to 350F. In a mixing bowl, cream butter with sugars. Add peanut butter and melted butterscotch chips, beating until combined. Add egg and vanilla, beating to combine.
2. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the mixing bowl, mixing just until combined. Stir in butterscotch chips.
3. Using a spoon or your hands, take 1 inch balls of dough and roll in granulated sugar (note--dough is very wet!). Place on baking sheet about 2 inches apart (cookies spread slightly). Bake for 9-11 minutes, until cooked through. Allow cookies to cool for 5 minutes on baking sheet before transferring to a wire rack to cool completely.