Baked Occasionally December – Peanut Butter Butterscotch Cookies

peanut-butter-cookies-wee-eats

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.

Peanut Butter Butterscotch Cookies

Ingredients

  • 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)

Instructions

  1. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder and salt; set aside.
  2. 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.
  3. 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.
  4. Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated.
  5. 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.
  6. Using a rubber spatula, stir in the butterscotch chips.
  7. 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.
  8. To bake
  9. Preheat oven to 350 F degrees. Line two baking sheets with parchment.
  10. Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart.
  11. 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.
  12. 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.
  13. The cookies can be stored in an airtight container at room temperature for up to 5 days.
  14. Make ahead option:
  15. 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.
http://wee-eats.com/2016/12/05/baked-occasionally-december-peanut-butter-butterscotch-cookies/

Get the book – Baked Occasions 

Check out Shannon’s post – Whipped Shortbread Cookies

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Thanksgiving Stuffing Rolls

stuffing-rolls-wee-eats

Thanksgiving is this week and many of you already have your menus planned but for those of you with a little wiggle room, allow me to talk you about these rolls. I saw these on in my inbox and was very skeptical like, “How much like stuffing could these really taste like?” Turns out, a lot. A lot like stuffing. Like, exactly like stuffing.

These aren’t just any rolls, these rolls have all the flavor of your classic Thanksgiving stuffing packed right into a soft, fluffy roll. Now, Mr. Eat’s family isn’t big on stuffing, I however adore it. These rolls are a happy medium that allow me to enjoy all the flavor of stuffing without actually making stuffing. These things are so delicious I just don’t even know what to do with myself. I’m even considering cubing and toasting the leftovers and using them to make actual stuffing. (Stuffing-ception? Gasp!)

You could bake this as a loaf (I’m thinking stuffing-bread sandwiches with the leftover turkey) or as rolls. I chose the latter because everything is better in mini size. Did I mention it comes together in about 10 minutes with one bowl and no mixer required? I could go on and on all day about how good these are, but honestly we are all busy prepping for Thanksgiving so how about I just get to the recipe already?

thanksgiving stuffing rolls

Ingredients

  • 3 cups (12 3/4 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant or active dry yeast
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 3/4 cup water
  • 1/2 cup whole milk
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1/2 teaspoon celery seed

Instructions

  1. Combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt in a large bowl. Whisk to combine.
  2. Heat the milk, water, and butter for about 1 minute in the microwave until very warm but not hot.(Between 100-110°F)
  3. Make a well in the dry ingredients and add the wet ingredients, stirring to combine. Stir for about 2 minutes until all of the flour has been incorporated.
  4. Stir in the remaining cup of flour, and mix well, using your hands to knead the dough together until all of the flour is incorporated into the dough.
  5. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for about 30 minutes to 1 hour.
  6. To bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately.
  7. To bake as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes. For a standard loaf, put dough into a large loaf pan.
  8. When ready to bake, preheat the oven to 375°F. Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. The top should be golden brown and tapping the top of the loaf should sound hollow. Remove from the oven and cool slightly before serving.
http://wee-eats.com/2016/11/21/thanksgiving-stuffing-rolls/

Source: Food52

Baked, Occasionally – Coconut Sheet Cake

coconut cake wee eats

It’s the first Monday of the month, and you know what that means! Time for another #BakedOccasionally, when my good friend Shannon from A Periodic Table and I team up to make something delicious from the latest book from New York’s Baked bakery – Baked Occasions. Continue reading

mardi gras king cake

king cake 1

We celebrated Shrove Tuesday with our Dutch Baby from Baked Occasions. Here in the U-S-of-A this day is called “Mardi Gras” – aka: Fat Tuesday and is celebrated by eating our faces off in preparation for Lent, or ya know, just because we can.  Continue reading