A few weeks ago Amanda, of kevinandamanda.com, blogged about some wonderful fancy gourmet peanut butter that she got for Christmas. She got all kinds of interesting flavors, but the one that caught my eye was the butterscotch peanut butter. It sounded right up my alley.
When I read about butterscotch peanut butter, I knew I had to incorporate it into Chicken Leg’s favorite Peanut Butter Kiss cookies. The cookies were great! We both loved the addition of the butterscotch. It really put the cookies over the top! It was a nice twist to our original recipe. I rolled the cookies in red sugar so they would be festive for Valentine’s Day.
Butterscotch Peanut Butter Kisses
½ cup butter, softened
½ cup peanut butter
1 cup butterscotch chips
½ cup granulated sugar
½ cup light brown sugar, packed
1 ½ cup All Purpose Flour
½ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
53 Hershey’s Kisses, unwrapped
Preheat oven to 375.
Melt butterscotch Chips in the microwave oven on HIGH in 30 second intervals until melted. (Approximately 1 minute). Set aside to cool slightly.
In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium speed for 30 seconds. Add melted butterscotch chips and beat for an additional 30 seconds. Beat in the egg and vanilla. Add the granulated sugar, brown sugar, baking soda, baking powder and flour. Beat until combined, scraping sides of bowl occasionally.
Shape rounded tablespoons of dough into balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until bottoms are lightly browned. Immediately press Hershey Kiss into the center of each cookie. Transfer to a wire rack and let cool.