Peanut Butter Scotcheroo Cookies
If you like scotcheroos you'll LOVE scotcheroo cookies! Soft peanut butter cookies topped with melted butterscotch and chocolate chips.
Servings 5 dozen
Calories 150kcal
Ingredients
Cookie Dough
- 1 cup butter softened
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter creamy or crunchy
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crispy rice cereal
Topping
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups butterscotch chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter, brown sugar, and white sugar. Add peanut butter and mix until smooth. Beat in the eggs and vanilla extract.
- Mix in dry ingredients. Add the Rice Krispies cereal and mix by hand.
- Line baking sheets with parchment paper.
- Scoop cookies using a SMALL cookie scoop (1 Tablespoon-sized) onto the baking sheets.
- Bake cookies for 9-10 minutes. Allow cookies to cook on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
- Allow the cookies to cool completely.
- Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them for an additional 15-20 seconds. Every microwave is different, my advice is to go low and slow. Short intervals, stirring until smooth and creamy. DO NOT OVERHEAT CHOCOLATE.
- Spoon a small amount of melted chocolate and butterscotch onto each cookie. Spread.
- Chill cookies until set.
Video
Notes
Cover cookie sheets with plastic or store cookies in an airtight container to keep them fresh for up to 3-5 days.
Nutrition
Calories: 150kcal