By now you could already take the hint that I adore cookies! I love cookies of all sorts but my current obsession is those with crisp edges and a gooey centre! So, these Peanut Butter Butterscotch cookies are IT for me and the kids! What makes a good cookie? First and foremost: BALANCE. And this cookie has the perfect balance of sweet and salty that leaves you wanting more. Secondly, TEXTURE. These cookies have the best of both worlds: crispy edges and chewy, gooey centre. And last but not least, TASTE. Like I said earlier, these cookies taste phenomenal and you will find it hard to stop at just one cookie! Anything more than these three points is just a bonus! And this cookie checks all the marks!
✅ Simple ingredients
✅ Easy to make, no mixer necessary
✅ Perfect school holiday activity!
These cookies are made with a buttery cookie dough that’s folded in with butterscotch chips from Hershey’s, which has a rich buttery sweet-saltiness that’s just NEXT LEVEL! You can absolutely make these with chocolate chips but butterscotch and peanut butter to me is like Bennifer, you can’t tear them apart, they belong together! Pro tip: Eat it on its own or with a scoop of your favourite vanilla ice cream and you’re in for a scrumptious, drool-worthy treat for your next Netflix binge on the couch! You totally deserve this!
If you’re a fan of chocolate chips, check out my Ooey Gooey Chocolate Chip for a classic treat or Easy Fudgy Gooey Brownie Bites that’s filled with chocolate-y goodness!
Now, let’s jump straight into the recipe!
Peanut Butter Butterscotch Cookies
One thing I love about this recipe is that I just used a whisk, wooden spatula and a couple of bowls to bring them all together. SO SIMPLE. There is no need for any fancy equipment. You’re welcome 🙂
The first step is to lay out a baking sheet on a tray and scoop out 9, 3cm balls of peanut butter straight from the jar. I used a mini ice cream scoop (so cute! 🥺) but you can use two teaspoons to mimic this! Leave these little peanut butter balls in the freezer for at least 1 hour but two is better.
In the meantime, we can make the dough!
In a medium bowl, weigh your flour and add in the salt, baking soda, and baking powder and whisk everything together. Using two small bowls, crack one egg into the 1st bowl, and crack the other into the 2nd bowl. Scoop out the egg yolk gently using your hands and place together with the 1st egg. THERE, 1 egg and a yolk!
Lastly, for prep, melt the butter! Just microwave for about 2 mins on low heat, making sure to not burn the butter.
In a large bowl, add melted butter and the two sugars. Whisk them together until the sugar is well incorporated. You should see that the sugars have been dissolved into the batter and turned into a lighter brown colour. Once you see that, add in the eggs and the vanilla extract and whisk briskly for another minute or so.
Into the same bowl, dump in the flour mixture and the butterscotch chips. Using a wooden spatula, fold them into the wet mixture until everything is well-incorporated. Mix till you see no signs of flour! You’ll find yourself with a slightly wet dough and that’s why the next step is crucial to making your stuffed peanut butter cookie a success! Put the whole bowl of dough into the fridge for an hour. You can time this together with the peanut butter, so that you can take both out when the peanut butter has been in the freezer for 2 hours.
Prepare two trays lined with baking sheets and preheat your oven to 200°C.
Remove the bowl of dough and those little scoops of peanut butter from the fridge and freezer. Scoop the dough out using an ice cream scoop.
TIP: Place only 4 on each tray, they’re pretty chonky cookies!
This part is gonna get a little messy but that’s the fun of it! Make a hole into the centre of the cookie dough and place the ball of peanut butter into it. Push the dough to cover it and proceed to roll it up again into a perfect ball. Continue to do this for the rest of the balls of dough. So now you see why we froze the peanut butter balls, to make it easier to stuff into the cookie dough. It is not entirely necessary I guess, and you could try scooping soft peanut butter directly into the cookie dough but I reckon freezing the PB balls makes this step so much easier and less messy.
Once they’re ready, bake them in the oven for 10 minutes. When the timer goes off, leave it to cool for 30 minutes on a cooling rack. This is essential as it allows the cookies to be fully baked and the edges crisp up using the residual heat. (I KNOW, it’s tough but trust me!)
And there you have it, peanut butter butterscotch cookies that are crisp on the edges, deliciously chewy from the melted and gooey peanut butter centre and lastly SO SO delicious!
I hope you enjoyed this recipe! Till my next one!
Peanut Butter Butterscotch Cookies
9
servingsIngredients
150g butter, melted
100g light brown sugar
100g sugar
1 egg
1 egg yolk
1 tsp vanilla extract
250g plain flour
1 ¼ tsp baking powder
¼ tsp baking soda
¾ tsp salt
200g butterscotch chips
9 x 15g balls of peanut butter
Directions
- Preheat oven at 200˚C.
- On a lined baking tray, scoop out 9 balls of peanut butter. Weighing about 15g each. Place the peanut butter balls into the freezer for an hour or 2.
- Add the dry mix together in a medium bowl – plain flour, baking powder, baking soda, salt.
- In another small bowl, melt the butter until it becomes liquid.
- Take a large bowl and add cooled, melted butter and both sugars. Whisk briskly until well combined and lighter in colour, for about a minute.
- Add in the eggs and vanilla extract and whisk briskly again for another minute.
- Add in the dry mixture and butterscotch chips into the bowl and fold in together using a large wooden spoon until everything comes together.
- Once mixed, cling wrap the bowl and place in the fridge for about an hour.
- After an hour, on a lined baking tray, scoop out the cookie dough, ensuring there is enough space for it to spread as it bakes. My scoop is about 80g each.
- With the previously scooped and now frozen peanut butter balls, stuff it into the centre of the dough, you want to cover the peanut butter with the dough.
- Bake in oven for 10 minutes. If your cookies are smaller, bake for a shorter time.
- Remove from the oven and leave the cookies to further cook on a cooling rack for another half an hour.
- Enjoy the sweet and gooey butterscotch peanut butter cookies!
