soft peanut butter cookies with chocolate and butterscotch
Peanut butter and chocolate is a classic combination but one that I am usually not thrilled about. These cookies are one of the exceptions.
I first found the starting point for this recipe in a King Arthur Flour cookbook. It was gluten free, had few ingredients, and made a delicious cookie. However, I was looking for something even simpler. I also felt the cookies were a bit too chewy instead of a softer, cakier bite that I wanted. Given these parameters, I took to the kitchen and worked on developing a new recipe.
There could be nothing simpler about making these cookies. Simply mix all the ingredients together until combined (about a min), scoop onto a cookie sheet by the tablespoon, flatten slightly, and bake until just starting to brown.
When I need cookies quickly and don’t have time to soften butter, or are missing ingredients, or need a gluten free treat – these are my go-to. Maybe they will become yours as well.
– The Recipe –
Quick Peanut Butter Cookies
prep time: 3 min
total time:20 min
makes: 1.5 dozen
Ingredients
- 2 eggs
- 1.5 c crunchy peanut butter
- 1 tsp vanilla extract
- 3/4 c sugar
- 1/4 c chocolate chips
- 1/4 c butterscotch chips
Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, beat all ingredients until well combined, adding the baking chips at the very end.
- Scoop the cookies by tablespoon onto the cookie sheet, flattening the tops slightly.
- Bake for 15 -17 minutes until the cookies begin to brown slightly.
- Remove from the oven and allow to cool 1-2 minutes before eating. Cool fully before storing.
Apricity 