Intro: IKEA HACK for the Kitchen: Peanut Butter Chocolate Butterscotch Cookies
I recently tried the GODIS CHOKLADKROKANT chocolates from IKEA and found them to be delicious. They have tiny crunchy butterscotch bits in each little bar - YUM!
I started to think of other snacks they could work in. I had this recipe for Peanut Butter thumb print cookies, and decided to swap the chocolates used in the recipe for these tasty little treats.
Step 1: The Recipe
The ingredients for these cookies is rather simple!
- 4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup of softened butter
- 1 cup of smooth organic peanut butter
- 2 eggs
- 1 cup brown sugar
- 2/3 cup light agave nectar
Step 2: Cream Wet Ingredients
Using a hand mixer, I creamed together the agave nectar, sugar, peanut-butter and butter on a high speed for about 3 minutes.
Step 3: Add Eggs
I added the eggs separately, and continued to beat with the hand mixer on a high speed for a few more minutes. The batter should form soft peaks.
Step 4: Sift and Blend
I sifted together all of my dry ingredients, and added it to the wet mixture. With a slower speed on the hand mixer, I beat the mixture into a light crumbly mixture, then used my hands to compress the crumbs together.
Step 5: Roll OUT!
Put on some good music because the next part is a bit of a work out. Rolling out this dough is pretty easy, but this recipe makes a lot of cookies and it take a long time to go through and cut out all the cookies. Probably around 40 or so!
I rolled the dough to out to about 1/8" thick and then used a biscuit cutter to cut them from the dough. Keep some flour out to flour your rolling surface, as well as your rolling pin.
Step 6: Press Chocolate Into the Cookie.
I put some parchment paper down on a baking sheet, and carefully unwrapped chocolates one by one, and pressed them into each circle of dough. They looked really lovely before they went into the oven.
Step 7: Baking
Preheat the oven to 350 and cook them in the oven 12-15 minutes. 12 minutes if you like em a little soft, 15 if you like crunchy bottoms.
Step 8: Voila!
Enjoy - these cookies didn't stick around too long! I shared them with friends and colleagues, and they unanimously decided they were delicious!