Get out your sheet pans, bakers – we’re back to cookies! Posting date is June 18.
Peanut Butter Butterscotch Cookies
Author: Matt Lewis & Renato Poliafito
Yield: About 24 cookies
- 1 cup plus 2 tablespoons
- (145 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces (1¼ sticks/140 g) unsalted butter, softened
- 5 ounces (140 g) smooth peanut butter, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) firmly packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 ounces (115 g) butterscotch chips
- 1 tablespoon sea salt (optional)
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and lump-free. Add the peanut butter and beat until combined.
- Add both sugars and continue beating on medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat again until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Use a wooden spoon or rubber spatula to stir in the butterscotch chips.
- Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Place them on the prepared
- baking sheets about 1½ inches (4 cm) apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt, if you like. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely.
How to store: The cookies can be served immediately or stored in an airtight container at room temperature for
up to 3 days.
up to 3 days.