These delicious cookies are gooey on the inside with a light crisp around the rim! The butterscotch and the chocolate combined with these wholesome ingredients make these cookies a sure winner, but let me just warn you, you can't JUST have one ;) Perfect to bring to that holiday cookie swap!
In a stand mixer, or large bowl, beat 1 cup of unsalted butter (room temperature) for 2 minutes or until smooth. Add in brown sugar and coconut sugar and beat for another 2 minutes.
Next, add in peanut butter and mix well. There should be no chunks and a smooth consistency.
Then, add in the eggs and vanilla extract and beat again, mixing well.
In a separate bowl combine both flours, baking soda, and salt. Then, slowly add into the mixture and beat until combined. Then, fold in chocolate chips.
Cover mix and place in fridge for about an hour. This will help your cookies to bake and not be so flat. Once dough is chilled, preheat oven to 350° and line a baking pan with parchment paper.
Using 2 spoons scoop out spoonfuls of the mix and use the second spoon to slide the mounds onto the prepared baking pan. Press 3 to 4 butterscotch morsels into each mound. Bake for 10 minutes. Remove from oven and place cookies on cooling rack. Continue until all the dough has been used. Let cool before serving!
Eat at least one cookie warm out of the oven ;)How can my kids help?
Have your kids help you toss everything into the KitchenAid stand mixer.
Teach your children how to move the bar on the KitchenAid to the different settings to have it move faster and slower.
Have them help you scoop out the cookies using the spoons and drop the cookie mounds on the baking tray.
Of course have your kids press those butterscotch morsels into each cookie.
Make sure there are NO chunks of butter after adding your sugars. You want a paste-like consistency. This is an important step that if you do not follow your cookies will turn out too tough.Chilling your cookie dough controls the spread. It helps to solidify the fat in the cookies. As the cookies bake, the fat in the cookie dough takes longer to melt. The longer the fat remains solid, the less the cookies spread.Store any of your leftover cookies in an airtight container at room temperature for up to 5 days OR place your cookies in a freezer bag and store them in the freezer for up to 2 months.