Satisfy your sweet tooth with these delightful Butterscotch Cheesecake Cookies. With a perfect blend of creamy peanut butter, rich butterscotch flavor, and gooey marshmallows, these cookies are sure to become a favorite treat for any occasion.

Reason to Try the Recipe

Butterscotch Cheesecake Cookies offer a unique twist on traditional cookies, combining the flavors of butterscotch, peanut butter, and cheesecake in a soft and chewy cookie. Whether you’re craving a sweet snack or need a crowd-pleasing dessert, these cookies are sure to impress.

Ingredients Summary

White sugar
Brown sugar
Natural creamy peanut butter
Butter
Egg
All-purpose flour
Baking soda
Baking powder
Salt
Sweet melting chocolate
Large marshmallows

Instructions

In a large bowl, mix together white sugar, brown sugar, peanut butter, butter, and egg until well combined. Stir in the remaining dry ingredients until fully incorporated. Cover the dough and refrigerate for 2 hours.
Preheat your oven to 375°F (190°C). Shape the chilled dough into 1-inch balls and place them on an ungreased cookie sheet. Flatten each ball in a crisscross pattern with a fork.
Bake the cookies for 8-9 minutes or until just light brown. Remove from the oven and place a marshmallow in the center of each cookie. Return to the oven and bake for another 2 minutes.
Remove the cookies from the oven and use a spatula to flatten the marshmallows slightly. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Melt the chocolate in a small bowl in 30-second increments, stirring until smooth. Using a spoon, swirl the melted chocolate onto each cookie for added sweetness and decoration.

Serving Suggestions

Enjoy these Butterscotch Cheesecake Cookies as a delightful snack with a glass of milk or a cup of hot cocoa. They also make a delicious addition to dessert platters or cookie exchanges during the holidays.

Storage Info

Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe container for up to 2-3 months. Thaw them at room temperature before serving.

Techniques or Tips

Make sure to refrigerate the cookie dough for at least 2 hours before baking to allow the flavors to meld and the dough to firm up.
When flattening the cookies with a fork, dip the fork in flour to prevent it from sticking to the dough.
Be careful not to overbake the cookies, as they will continue to cook slightly after removing them from the oven.
Customize the cookies by adding chopped nuts, chocolate chips, or butterscotch chips to the dough for extra flavor and texture.

Variation

For a festive touch, sprinkle crushed graham crackers or chopped nuts on top of the melted chocolate before it sets. You can also drizzle caramel sauce over the cookies for an extra indulgent treat.

FAQs about the Recipe

Can I use crunchy peanut butter instead of creamy peanut butter? Yes, you can use crunchy peanut butter if you prefer added texture in your cookies. Just keep in mind that it will affect the texture slightly.

Can I use marshmallow fluff instead of large marshmallows? While marshmallow fluff can be used as a substitute, it may not hold its shape as well as large marshmallows when baked. Adjust the baking time accordingly.