Ingredients
- 1 cup butter, room temperature
- 1 cup smooth peanut butter
- 1 + ½ cups light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 2 tsp. vanilla bean paste
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 + ¼ cups all-purpose flour
- 11 oz. bag butterscotch chips
Recipe Description
Second cookie this week and it’s a peanut butter butterscotch cookie for the peanut butter bash! December’s ingredients are.. you guessed it, peanut butter and butterscotch. I did a slight variation from my peanut butter chocolate chip cookies that I posted Tuesday. When I say slight variation, I added butterscotch chips instead of milk chocolate chips and that’s it.
Butterscotch is one of my many, many favorites. My favorites list is pretty long, if you haven’t noticed. I’m basically always saying something else is my favorite. There’s one thing that we know for sure, peanut butter is at the tippy top. I could eat it all day, every day. Don’t tell anyone, but sometimes I just eat a big spoon of peanut butter from the jar. Speaking of, I just polished off my jar of extra chunky pb that way.
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