These cookies are mighty tasty! Crunchy around the outside, but soft and gooey on the inside! My only disappointment was that they came out of the oven as little fluff balls and within minutes of cooling the flattened into mini pancakes. Dang. They looked so much more appealing when they were round and plump looking. The looks may have disappointed, but the taste did not!
I think the next time I make these I am going to try adding butterscotch pudding mix instead of melting butterscotch chips. My mom has a chocolate chip cookie recipe that uses vanilla pudding and those are the softest cookies ever. Maybe butterscotch pudding would do the trick for these cookies as well! Worth a shot.
Peanut Butter Butterscotch Cookies
1 stick butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 cups smooth peanut butter
1 cup melted butter scotch chips
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup butter scotch chips (next time I plan to add a little extra)
Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. In a microwave-safe bowl, melt butterscotch chips. Stir every thirty seconds until smooth. Add melted butterscotch chips and peanut butter to creamed mixture. Beat in egg and vanilla. Sift together flour and baking soda. Add dry ingredients to mixture. Pour in butterscotch chips and mix until evenly distributed.
Roll into one inch balls. Roll in sugar. If desired, press top of cookies with tines of fork. Bake for 10-12 minutes. Remove from oven and let cool for 5 minutes before placing on cooling racks.
Makes approximately four dozen cookies.
Source: Picky Palate
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