Peanut Butterscotch Cookies
Hey there, Happy Thursday everyone! Today, I have a recipe that's going to elevate your cookie game to a whole new level: Peanut Butterscotch Cookies. Definitely looking for a more concise name for these, so if you’ve got one, suggestions are welcome!
This cookie came about as a pantry cleanout recipe—I had some butterscotch chips and marshmallows from a previous baking spree that I really didn’t know what to do with.
Cookies are always a relatively easy way to get use out of random ingredients, so I figured some peanut butter would be the best base to cut all that sweetness. While I didn’t do it for this recipe, if you want to really take these to the next level, you could brown your butter for extra toasty-ness. I can’t think of anything that isn’t made better with browned butter.
Peanut Butterscotch Cookies
Yield: ~12 cookies
Active Time: 12min
Total Time: 30min
- 1/2 cup salted butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 cup natural peanut butter
- 1 tsp salt
- 1 tsp vanilla bean paste
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup marshmallow fluff
- 1/2 cup mini marshmallows
- 1/2 cup butterscotch chips
-1 cup chopped peanuts (for rolling)
- Sea salt to finish (optional, but not really)
Preheat our oven to 350°F (175°C).
In a large mixing bowl, cream together the butter, white sugar, brown sugar and peanut butter until they're nice and fluffy. This might take a few minutes, so be sure to scrape the bowl periodically to make sure everything is combined fully.
Once your butter and sugars are ready, mix in the salt and vanilla bean paste. Vanilla extract is a completely fine substitute too. Next add your egg and mix until just combined.
Next, add in your flour, baking soda, and baking powder and mixing until mostly combined but with visible flour still. Fold in the mini marshmallows, and butterscotch chips until they're evenly distributed throughout the dough and no more flour is visible. Add in the marshmallow fluff and mix very gently, only a few folds/paddle turns so you still have visible swirls of fluff.
Using an ice cream scoop, portion 2-3 oz balls of dough and gently roll them in chopped peanuts. Place them on a parchment-lined baking sheet, making sure to space them about 2 inches apart. Then, pop them in the oven and bake for 10-12 minutes, or until the edges are golden brown and the marshmallows are nice and toasty. They will continue to bake a little bit as they cool, so want to take them out on the medium-rare side so they stay soft and chewy.
Once your cookies are done baking, finish them with a sprinkle of flaky sea salt and transfer to a wire rack to cool for a few minutes before diving in. Like most cookies, these are best enjoyed warm with a cold glass of (almond) milk.
Cozy up with these and indulge in doing absolutely nothing for the rest of the day, you earned it.
