Butterscotch Peanut Butter Cookies
8 servings
30 minutes
Creamy peanut butter cookies with toffees are an incredible combination of tenderness and rich nutty flavor, complemented by the caramel sweetness of toffees. Inspired by Greek baking traditions, this recipe combines the airy texture of the cookie with chewy caramel pieces, creating a true gastronomic masterpiece. Each cookie melts in your mouth, leaving a pleasant creamy aftertaste, while the aroma of freshly baked peanuts awakens cozy feelings. It can be served with a cup of aromatic coffee or as a treat for family tea time. Perfect for gifts or home treats, these cookies captivate with their taste and unique texture, making each bite a little celebration.
1
In a large bowl, mix flour, baking soda, and salt.
- Wheat flour: 1.3 glass
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
In another bowl, beat the softened butter and peanut butter until smooth. Gradually add sugar, then the egg and vanilla. Add the flour mixture and small candies. Roll the dough into a large disk, wrap in plastic, and refrigerate for 2 hours or overnight.
- Butter: 8 tablespoons
- Peanut butter: 300 g
- Sugar: 1 glass
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
- Small toffees (fudge pieces): 310 g
3
Preheat the oven to 190 degrees. Line 2 baking sheets with parchment. Roll small balls from the dough and place them on the baking sheet 5 cm apart. Press each ball crosswise with a fork to create a grid on top and bake until light brown for 15 minutes. Cool on the baking sheet for 10 minutes and transfer to a plate.