Double Butterscotch Peanut Butter Cookies
(Recipe makes 24 cookies)
- 1 ½ cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher sea salt
- 1/2 cup spanish peanuts or cocktail peanuts
- 2 tbsp Pork Panko
- 12 butterscotch candy disks
- 8 tbsp salted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 1/2 cup crunchy peanut butter
- 1 egg
- 1 tsp vanilla
- 1 11oz bag butterscotch morsels
Recipe courtesy of our friend: @chez_lucolette
Preheat the oven to 350 F.
In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
Place peanuts in a blender and pulse until the texture of bread crumbs (or chop on a cutting board).
Line a baking sheet with parchment paper.
Arrange unwrapped butterscotch disks on a baking sheet.
Place in the oven for 9 minutes. They should be melted and begin to bubble.
Sprinkle melted candies with chopped peanuts.
Allow to cool then chop into the texture of bread crumbs.
Place in a bowl and stir in Pork Panko and set aside.
In a stand mixer (or by hand) beat butter until creamy. Add sugar to butter and beat until fluffy and scrape bowl sides as necessary, to ensure all is well mixed. Beat in 1/2 cup crunchy peanut butter until well incorporated, then blend in egg and vanilla.
By hand, stir the dry ingredients into peanut butter mixture followed by the bag of butterscotch morsels.
Form dough into 24 rough balls.
Roll dough balls in butterscotch candy crumb and place on a baking sheet well spaced.
Bake for 14-15 minutes.
Remove from the oven and transfer to a cooling rack to cool.