This recipe was born from a desire to use up some ingredients in my pantry. I had an assortment of leftover mix-ins and decided to make some cookies out of the ingredients. The results were a pretty delicious cookie worthy of a tall glass of milk. I often find peanut butter cookies to be terribly dry and crumbly, but the addition of bits of brickle and butterscotch chips in the cookie and a little extra butter help to temper that tendency. I added some peanut butter chips as well which add an extra hit of peanut butter flavor. Does peanut butter make these healthy?? Oh well!
Yield about 20 large cookies
- 10 tablespoons softened, unsalted butter
- 2/3 cup creamy peanut butter (I love the natural variety)
- 2/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all flour (I love Bob’s Red Mill Pastry flour)
- 2 teaspoons vanilla
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips (I love Resees)
- 1/2 cup butterscotch chips (I love guittard)
- 1/2 cup bits of brickle toffee chips
Preheat oven to 325. Line a baking sheet with parchment paper. In a small bowl, whisk flour baking soda, baking powder and salt. In a standing mixer, fitted with paddle attachment, beat butter and sugars together until smooth and creamy. Add peanut butter and blend until well absorbed. Nest add vanilla and egg and scrape down sides as necessary to incorporate. With mixer on low, add the flour mixture and blend to combine. Add the chips and stir until chips are well distributed in batter. Roll a heaping tablespoon full of batter in the palm of your hand and place it on the baking sheet about 1 1/2 inches apart. Gently press the dough down to flatten it a bit. Bake cookies for 10-12 minutes until tops begin to crackle. Remove from oven and allow to cool fro 5 minutes before transferring to a cooling rack to cool completely. Enjoy!!!
*cookies hold well frozen in a freezer bag for several weeks, just thaw for 30 minutes and enjoy anytime.