Christmas Cookies, Part 2: Peanut Butter-Butterscotch

Welcome to Christmas Cookies, Part 2! I decided for the other batch of Christmas cookies, that I would bake a peanut butter recipe. Peanut butter cookies are verrrry popular with my family. And these cookies are simply divine. When my husband sampled one, I swear his eyes rolled into the back of his head! They are very easy to make–especially compared to the sugar cookies with royal icing. It’s also a great recipe to make with your kids. I remember being as young as 8-years old and making them for my Brownie troupe. They were good then and they are amazing now.

This recipe is a tad different in that it also has butterscotch morsels, which give an added richness and decadence to the cookies. Yum!

Peanut Butter-Butterscotch Cookies

Adapted from All You, August 2009

Yields about 2-1/2 dozen cookies

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1-1/2 cups chunky peanut butter (not “all natural”)
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 11-oz. package butterscotch morsels

Directions

In a medium-sized bowl, combine flour, baking soda and salt. Separately, using a stand mixer with the paddle attachment set on medium, beat butter and peanut butter until smooth. Next, slowly add the sugar and mix until well-blended. Beat in egg and vanilla extract. Once thoroughly mixed, add the flour mixture and butterscotch morsels.

Remove batter from bowl and form into a large flat disc and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.

Pre-heat oven to 375 degrees and line two cookie sheets with parchment paper. Carefully using your hands, roll dough into little balls, about 1-1/2″ in diameter. Place balls about 2″ apart on the cookie sheet. Then, carefully press a fork into the dough and create a criss-cross pattern (see above). Bake cookies for 15 minutes or until they are lightly browned. Remove from the oven and let stand for 10 minutes before transferring to a wire rack to cool. Repeat with any leftover dough.

These cookies are so good, they could have been used in that “Got Milk” ad from the 90’s. Do you remember it? Oh, I loved it! Let me refresh your memory below.

So, pour a big glass of milk, put on some elastic-waisted yoga pants and dig in!

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2 Responses to Christmas Cookies, Part 2: Peanut Butter-Butterscotch

  1. Pingback: Angel Cookies | familyrecipebooks

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