Triple Flavor Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
1 cup salted butter, softened (2 sticks)
02 -
1 cup brown sugar, packed
03 -
3/4 cup white sugar
04 -
1 cup creamy peanut butter
05 -
2 large eggs
06 -
1 & 1/2 teaspoons vanilla
07 -
2 cups all-purpose flour, spooned and leveled
08 -
2 teaspoons baking soda
09 -
1 teaspoon kosher salt
10 -
2 cups dark chocolate chips, divided
11 -
2 cups butterscotch chips (11-ounce package), divided
# Instructions:
01 -
In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
02 -
Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
03 -
Add 1 cup creamy peanut butter and mix well.
04 -
Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
05 -
Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
06 -
Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
07 -
Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
08 -
When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
09 -
Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
10 -
Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
11 -
Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy.
12 -
If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
13 -
Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.
# Notes:
01 -
For best results, spoon and level your flour rather than scooping directly with the measuring cup
02 -
Chilling the dough helps prevent the cookies from spreading too much
03 -
Pushing the edges of the hot cookies toward the center makes them thicker and chewier
04 -
Be careful not to overbake the cookies - they should still be slightly soft in the center
05 -
These cookies are best enjoyed warm when the chips are still melty