I’ve been craving some very specific flavors this week…something chewy and chocolatey with the essences of peanut butter and butterscotch. I couldn’t quite figure out what I wanted to make, but whatever it was, it needed those flavors and texture. The ideas of what to create continued to swirl in my mind until I realized that it was a cookie I craved. So, I searched for recipes until I found something close.
Since my BSFs don’t particularly like cookies…how that happened, I do not understand… I thought I would make exactly what I wanted instead of compromising and making something “safe”.
Here is what I concocted.
I know the name I gave it is a bit long and overly descriptive, but really, that is just for me.
If I leave any of those words out, I might forget how scrumptious and flavorful these morsels are.
With most cookies, I like to make hot, fresh batches every time, so I only make a few (or half a dozen) cookies at a time and keep the rest of the cookie dough in the refrigerator until I’m ready to bake another batch. I try to use up the cookie dough within 2-3 days.
Chewy, Gooey, Chocolatey, Peanut Buttery, Butterscotchy Cookies
- 1 cup all-purpose flour
- 1/3 cup natural, unsweetened cocoa powder (I used Ghirardelli)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick + 2 tbsp butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/3 cup smooth (or crunchy, if you prefer) peanut butter (I used Jif)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- Preheat oven to 350°F.
- In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
- Beat in 1/2 cup of the flour mixture.Add the peanut butter. Mix until incorporated. Add remaining flour mixture slowly until fully incorporated.Then add the semi-sweet and butterscotch chips.
- Drop the dough by rounded teaspoonfuls onto baking sheets (I used parchment paper but I don’t think it is necessary).
- Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
Yield: approx. 2 dozen
My inspiration: www.food.com