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Baked Sunday Mornings: Peanut Butter Butterscotch Cookies

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Peanut butter lovers, rejoice! You have a new favorite cookie. But don’t thank me; thank Baked Occasions, which has again, as is often the case, reinvented a classic dessert to make it just a little better than what we were eating yesterday. In this case, they’ve tackled peanut butter cookies on the premise that the old-school cross-hatched kind are one-dimensional and rather uninteresting. I would add cliché, as I’ve always found these to be more or less the same anywhere I’ve had them. In other words: meh. This week, Baked Sunday Mornings is taking on this holiday cookie, as most of our remaining recipes are from the “12 Days of Cookies” section for December.

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Peanut butter cookies have never been my favorite, but these Peanut Butter Butterscotch Cookies are another story. While they don’t win out over chocolate for me, they are my favorite PB cookie in recent memory. For some reason, the butterscotch chips bring it all together, and I love the bumpy, craggy surface of these. I’m not typically a fan of butterscotch chips, as they just taste overly sweet to me– and not at all like real butterscotch. But the PB and the chips seem to complement each other really well, and the sprinkling of salt on top is a perfect garnish.

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The cookies are quite easy to pull together. You beat the butter, add the peanut butter, then the white and brown sugars, followed by vanilla extract and an egg. The last additions are the dry ingredients (flour, baking powder, baking soda, salt) and the butterscotch chips.

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We are instructed to roll the dough into balls and bake immediately, but my dough was quite soft and not rollable. I scooped it into cookie portions and refrigerated the whole sheet for about an hour, then baked them without rolling them into balls. The dough is melty as soon as you touch it, so I figured that minimal handling would be best. Also, we are supposed to add the salt midway through baking, but with the cold dough, it was fine to sprinkle them right before I put them in the oven. My cookies baked for about 12 minutes with lightly golden edges.

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They came out of the oven puffed and thick, and I’d hoped they would stay that way! Alas, they did fall somewhat, but they do retain a bit of thickness, which I appreciate in any cookie. They are quite soft and smash easily– don’t worry, I accidentally dropped my box while carrying them to a party so you don’t have to. Nevertheless, all morsels were eaten, so no great harm was done. 😉

The cookies are sweet and salty, with a good balance– I’d come back to this recipe if peanut butter are requested of me in the future. You can find the recipe for Peanut Butter Butterscotch Cookies over at Baked Sunday Mornings, and see how the other cookie bakers liked them!

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PB Butterscotch Cookies - 1

© Dafna Adler & Stellina Sweets, 2017.

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© Dafna Adler & Stellina Sweets, 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author/owner is strictly prohibited. This includes recipes, photos, and all other original content. Excerpts and links may be used, provided that full and clear credit is given to Dafna Adler and Stellina Sweets with appropriate and specific direction to the original content.
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Paris based chef baking and writing cookbooks

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american baking enthusiast and keeper of the flame

Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

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