Chewy, Gooey, Chocolatey, Peanut Buttery, Butterscotchy Cookies

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

Ingredients

    • 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

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
  3. In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
  4. 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.
  5. Drop the dough by rounded teaspoonfuls onto baking sheets (I used parchment paper but I don’t think it is necessary).
  6. 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

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