YIELDS: 21 LARGE COOKIES
Peanut Butter Truffle Filling:
1 cup butterscotch chips
1/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 teaspoon vanilla
1 and 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
- Make the truffle filling: Line a baking sheet with wax paper; set aside.
- Place butterscotch chips and peanut butter in a microwave-safe bowl. Heat in the microwave for 1 minute; stir until smooth. Refrigerate for about 10-15 minutes, stirring every few minutes, until mixture is thick enough to scoop.
- Visit The Ultimate Peanut Butter Cookie @ abajillianrecipes.com for full instructions.