The weekends are my baking days. This is my idea of rest…baking all weekend. White floured hand prints on your back pockets, sticky fingers, balls of dough in my hair and probably on my dogs hair too….I love it all!
I took my favorite chocolate chip cookie recipe and thought I would offer a little twist to the classic.
A “bissel” of peanut butter and a swap of some butter-scotch bites created a surprisingly delicious cookie to the experiment.
The result: A harmonious fusion of slightly salty and sweet. The small amount of peanut butter added enough of a salty bite to balance with the already sweet cookie dough. The butter-scotch chips molded and formed within the cookie, finalizing in the perfect balance between soft, buttery and sugary-caramel.
- 2 1/4 c all purpose flour
- 1 1/2 sticks of butter 3/4 c, softened
- 1 c butter-scotch chips
- 3/4 c packed brown sugar
- 3/4 c granulated sugar
- 2 large eggs
- 1/2 c smooth peanut butter
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt in bowl. (I usually sift all my dry ingredients to get all lumps out, if any).
Beat butter, brown sugar, granulated sugar and vanilla extract in large mixing bowl until creamy. Add eggs to mixture, one at a time.
With mixture on low speed, gradually beat in flour mixture in 3 separate batches until everything is just about mixed.
*At this point I'll take my spatula and scoop up the bottom of the bowl and do one last "beat" to get everything incorporated.
Mix in your butter-scotch chips with your spatula until they're all mixed in evenly.
Take dough out of bowl and wrap in plastic wrap. Let rest in refrigerator for about 30 min.
When ready, roll tablespoon size dough pieces (I use a melon baller) and place on baking sheet with parchment paper (or whatever else you use that doesn't make cookies stick).
Bake for about 9 minutes until slightly puffed up and golden brown.
* My oven seems to always be ready at 7 min, so I already set my timer for 7 min to check and go from there.
Let cool on cookie sheet for a few minutes and then place on wire wrack to cool completely.
Oh…and PS, a “bissel” means “a little bit” in Yiddish! 🙂