It’s already been a whole year of our Baked Occasionally series, can you believe it!? It’s only logical that we would close the year with a recipe from their Christmas Cookie selection. This month, we each selected our own recipes, with Shannon choosing the whipped shortbread cookies and me choosing these beauties.
These cookies bake of wonderfully soft and chewy, filled with butterscotch and topped with a sprinkle of fleur de sel they are the perfect balance of salty and sweet, and will make the perfect addition to your Christmas cookie collection.
- 1 cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces (10 tablespoons) unsalted butter, room temperature
- 5 ounces (about ½ cup) creamy peanut butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 4 ounces (a generous ½ cup) butterscotch chips
- Sea salt (optional)
- In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder and salt; set aside.
- Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Scrape down the bowl and add the peanut butter; beat until completely combined.
- Turn mixer off and scrape down the bowl again. Add both sugars and beat on medium-high until light and fluffy, 3 to 4 minutes.
- Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated.
- Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and pulse mixer (or beat on low) until just incorporated, about 30 seconds.
- Using a rubber spatula, stir in the butterscotch chips.
- Note: while not necessary, I chilled the dough for a few hours prior to baking, as it was very soft and a bit difficult to work with immediately after mixing.
- Preheat oven to 350 F degrees. Line two baking sheets with parchment.
- Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart.
- Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt. 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, allowing cookies to cool on the baking sheet for at least 5 minutes. Transfer the cookies to the wire racks to finish cooling completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you are making these for Christmas and want to get a head start, make the dough this weekend and scoop onto a lined baking sheet. Place in the freezer about 1 hour, then transfer the balls of dough to a freezer-safe Ziploc bag for storage. Bake from frozen following directions, adding an extra minute or two of baking.
Get the book – Baked Occasions
Check out Shannon’s post – Whipped Shortbread Cookies
(This post contains affiliate links, which means a tiny percentage of what you spend will go towards supporting Wee Eats)