Peanut Butter Butterscotch Cookies

Servings: 24

½ cup (113g) unsalted butter, softened

¾ cup (213g) creamy peanut butter

¾ cup (138g) light brown sugar, packed

¼ cup (50g) granulated sugar

1 teaspoon (5ml) vanilla extract

1 large egg

1 tablespoon (15ml) milk

½ teaspoon (3g) baking soda

¼ teaspoon salt

1 ¾ cup (248g) all-purpose flour

1 cup butterscotch chips

1. Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment

paper.

2. Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until

combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix

on medium speed until combined.

3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth

and comes together. Be sure to scrape the sides of the bowl during mixing. Stir in

butterscotch chips.

4. Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets.

Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough

starts sticking to the fork, dip it in a bit of granulated sugar.)

5. Bake for 9 to 13 minutes, or until the edges are just golden brown and the tops are no longer

glossy. Cool on cookie sheets at least 10 minutes before removing.