I have a bad habit of lusting after desserts I see on other blogs. In this case, these little darlings. And unfortunately, the only steps between seeing what I want and getting it are gathering a few ingredients and preheating the oven to 350°F. I made fewer changes than usual this time, and while they led to a tinner, crisper cookie with a chewy center, the original looks perfectly brilliant.
The only problem with these came from my co-workers. There’s a girl with gluten-intolerance, one allergic to peanuts, several on low-carb diets, and one who prefers not to eat refined sugar or gluten for some arcane reason. So I just had to eat four of them all by myself.
Ingredients (makes 30-36 cookies)
1 stick (8 T) butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/4 cup peanut butter
1 3/4 cups butterscotch chips, divided
1 T vanilla
1 1/4 cup flour
1/2 t baking soda
1/2 t baking powder
Preheat oven to 350°F. Measure out a cup of butterscotch chips and look how pretty they are.
Get Mr. B to melt them in the microwave because everything you’d normally use as a double boiler is in the broken dishwasher.
Cream butter and sugars together, then mix in the peanut butter and melted butterscotch.
Mix it up, then toss in the egg and vanilla.
Mix again, sift in the dry ingredients and mix well, then stir in the 3/4 cup of non-melted butterscotch chips.
Form into nice sticky balls of about 2 T each and arrange on parchment lined baking sheets.
Bake 15-18 minutes at 350°F. They spread nicely and turn crisp and crackly on the outside. If you like a fatter, chewier cookie I recommend you use the original recipe linked to above. I wanted them as similar in texture as possible to my usual peanut butter cookies, so some changes had to be made.
If you can eat peanut butter/wheat/carbs/butterscotch, give these a whirl as soon as is reasonable. They will knock your socks off.