Butterscotch Cheesecake Cookies
Irresistible Butterscotch Cheesecake Cookies: Soft, chewy cookies with a delightful marshmallow surprise, topped with rich melted chocolate.
Equipment
- Large mixing bowl
- cookie sheets
- Wire Rack
Ingredients
- - 1/2 cup white sugar
- - 1/2 cup packed brown sugar
- - 1/2 cup natural creamy peanut butter
- - 1 stick softened butter
- - 1 egg
- - 1 1/4 cup all-purpose flour
- - 3/4 tsp baking soda
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- - 1 bar sweet melting chocolate
- - 30 large marshmallows
Instructions
- In a large bowl, mix white sugar, brown sugar, peanut butter, softened butter, and egg.
- Stir in all-purpose flour, baking soda, baking powder, and salt until well combined. Cover and refrigerate for 2 hours.
- Preheat oven to 375°F. Shape dough into 1" balls and place on an ungreased cookie sheet. Flatten with a fork in crisscross patterns.
- Bake for 8-9 minutes until lightly browned. Place a marshmallow in the center of each cookie and bake for another 2 minutes. Use a spatula to flatten the marshmallows.
- Let cookies cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
- Melt chocolate in a small bowl in 30-second increments. Swirl chocolate onto each cookie using a spoon.
Notes
- Ensure dough is well chilled for optimal texture.
- Use a fork to create the classic crisscross pattern.
- Marshmallows add gooey goodness to each bite.
- Use a fork to create the classic crisscross pattern.
- Marshmallows add gooey goodness to each bite.