Introduction
Imagine biting into a cookie that perfectly balances the rich, buttery flavor of butterscotch with the sweetness of creamy white chocolate. These Butterscotch Cream Fudge Cookies are not just any cookies; they are little bites of heaven that whisk you away to a world of blissful indulgence. Soft, chewy, and bursting with flavor, these cookies are the ultimate treat for any sweet tooth. Whether you’re celebrating a special occasion or simply want to treat yourself, these delightful cookies will surely hit the spot!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butterscotch chips
- ½ cup white chocolate chips
- ¼ cup sweetened condensed milk
- ¼ cup creamy peanut butter
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, reminiscent of a cozy sweet treat.
- Add in the egg and the fragrant vanilla extract, beating well until everything is beautifully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, mixing them thoroughly to ensure a well-balanced taste.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined; you don’t want to overmix!
- Gently fold in the butterscotch chips and white chocolate chips, letting the sweetness shine through.
- In a small bowl, combine the sweetened condensed milk and creamy peanut butter, mixing until smooth and velvety.
- Using a tablespoon, drop dollops of cookie dough onto the lined baking sheet. Top each dollop with a small spoonful of the butterscotch-peanut butter mixture for that extra touch of goodness.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden—your kitchen will smell divine!
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key, but the wait will be worth it!
Notes or Tips
For a delightful twist, try adding some chopped nuts or a sprinkle of sea salt on top before baking. Store these cookies in an airtight container at room temperature for up to a week—if they last that long!
Cooking Techniques
Creaming butter and sugar properly is crucial—it helps to incorporate air into the mixture, creating a lighter, fluffier texture in the finished cookie. Be sure to use room temperature butter for the best results. Also, be cautious not to overmix once the flour is added, as this can lead to a denser cookie.
FAQ
Can I freeze these cookies?
Absolutely! You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
What can I substitute for peanut butter?
If you’re looking for an alternative, almond butter or sunflower seed butter works well. Just make sure it’s creamy for the best texture.
Conclusion
These Butterscotch Cream Fudge Cookies are sure to become a cherished favorite in your baking repertoire. With their rich flavors and delightful textures, they’re perfect for enjoying with a cup of coffee or sharing with friends and family. So gather your ingredients and let the sweet aroma of these cookies fill your home. Happy baking!