These Peanut Butter Butterscotch cookies may have changed my life forever, no joke. It all started a couple weeks ago when Amanda and I were cruising around San Diego and popped into the famous “Spread” Restaurant. It has been featured on The Best Thing I Ever Ate on Food Network and now I completely see why! They specialize in making their own creative gourmet peanut butter spreads that are beyond your wildest imagination 🙂 I would never believed it until I took my first spoonful. It was all over from there. I chose the butterscotch gourmet peanut butter spread and the white chocolate pretzel….swoon!
Here’s the cute little container. This little baby will cost you $10, but worth every lick. So, here’s why my cookie was created. I did NOT use this spread in my peanut butter cookies, but put my own ingredients in. I had to have the whole tub to myself 🙂
Start by melting butterscotch chips over a double broiler until melted.
Cream your butter and sugars.
Add your melted butterscotch chips and Peanut Butter 🙂
Add your egg and mix it up!
Now time for your dry ingredients.
Roll each scoop of cookie dough into sugar.
Place onto a cookie sheet and time to bake. 9-11 minutes at 350 degrees F.
No kidding, my favorite cookie to date! Enjoy!
Butterscotch Peanut Butter Cookies
- 1 stick softened butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/4 cups smooth peanut butter
- 1 cup melted butterscotch chips
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup butterscotch chips
- Preheat oven to 350 degrees F.
- Cream butter and sugars until light and fluffy.
- Melt butterscotch chips over a double boiler until melted.
- Add melted butterscotch chips and peanut butter to beaten butter and sugars.
- Beat in egg and vanilla.
- Place flour, baking soda and salt in bowl; mix to combine.
- Add to wet ingredients until just combined then pour in butterscotch chips.
- Using a cookie scoop, scoop dough, roll in sugar then place onto baking sheet. Press tops with tines of a fork if desired. I did it both ways and both are great.
- Bake for 9-11 minutes or until cookies are cooked through. Remove and let cool for 5 minutes before transferring to cooling rack.
Happy Baking! Come back soon 🙂