Chocolate Peanut Butter Butterscotch Brookies: Ever had a hard time choosing between cookies and brownies? It’s a struggle I’ve dealt with on many occasions. You want a chocolate chip cookie but it doesn’t hit the spot and a brownie doesn’t fit the bill either. The solution: Brookies! What exactly is a brookie? It’s a perfect combination of both a brownie and a chocolate chip cookie!
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Like any cookie and brownie, a brookie can be any flavor combination… but the most popular is chocolate chip and with good reason. Chocolate chip is classic and seems to disappear the moment they hit the table. But don’t be afraid, though, to substitute the chip flavor if you see something that captures your attention in the baking isle the next time you go shopping. Nowadays, you’ll easily find baking chips in not only butterscotch but in cinnamon, peppermint, mint, and caramel to name just a few off the top of my head. So don’t sweat it if you can’t find butterscotch chips or if you just don’t like them, it’s totally okay to change it.
Today’s recipe share are these Chocolate Peanut Butter Butterscotch Brookies (try saying that 10x in a row!) and they are exactly what I needed! A strong, dark chocolate, muddy color draws you right in starting with the batter. I mean seriously…look at this:
Just looking at this dough tells me I’m on the right track. Reminds me of my “mud pie” making days growing up in the country. My five year old self had no idea that those mud pies I loved making and baking in the sun would get me to where I am today. Ahh, those were the days! Crazy how things turn out, huh. What were you making and creating when you were five?
I made a mess all over my kitchen counters making this dough so one of the things I like to do is refrigerate the dough while I clean up. Here’s a question for you: When you make cookie dough, do you place the mixing bowl in the fridge to chill? I used to do that but found myself making another mess when it came time to scooping out the chilled dough. It was not easy for me…of course, my arthritis might have played a part in the difficulty. But I also noticed my kids having a hard time scooping it as well.
Now, I prefer to scoop the dough out then refrigerate. SO MUCH EASIER!! Kinda like when you buy the cookie dough at the grocery store that is already pre-measured and cut for you. Yeah, those are pretty easy to handle aren’t they. Especially when you have the littles helping out! Scooping out the dough ahead of chilling it sure makes for a simpler, faster and cleaner way to make these brookies. Faster because you just place the pre-scooped portion on the baking sheet and boom, bake. Cleaner because you’ve already washed the bowl and scooper with everything else and now, you’re only dirtying a sheet of parchment which’ll just get tossed out in the end. Really, a win-win in my book.
If you’re thinking these brookies are like cookies that’ll flatten out, then you’re in for disappointment. These spread slightly, stay puffy, are cake-y on the inside with a crumbly chewiness to them and they have a light crisp outer bite on top of that! On the first bite, you immediately taste the deep, dark chocolate which is intensified by adding the espresso. Then you’ll get subtle peanut butter notes in the background immediately followed by the chip flavor you bite into! Yea, either butterscotch or MORE chocolate! Can’t go wrong there.
Know how you sometimes get an intense craving for chocolate? Well, these Chocolate Peanut Butter Butterscotch Brookies is how you can take care of it. My hubby snagged a few right away and washed them down with a tall glass of cold milk! You can even dunk them if that’s your thing…I won’t judge.
Got a hankering for more? Take a look at these Rocky Road Cupcakes, Chocolate Almond & Coconut Krispy Treats and Triple Chocolate Hazelnut Scones. They’re loaded with chocolate, chocolate and guess what? MORE chocolate!
Chocolate Peanut Butter Butterscotch Brookies
- 2 cups Unbleached Flour, all purpose
- 1/2 cup Cocoa Powder, dark
- 2 tbsp Cornstarch
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tbsp Instant Espresso Flakes
- 1 cup Brown Sugar
- 1/2 cup Sugar, granulated
- 3/4 cup Unsalted Butter
- 2 Eggs
- 1 tsp Vanilla
- 2 tbsp Peanut Butter, creamy
- 1 1/2 cups Chocolate Chunks
- 1/2 cup Butterscotch Chips
Line three baking sheets with parchment paper (or silicone mats) and set aside.
In a bowl, combine flour, cocoa powder, cornstarch, salt, baking soda and espresso flakes. Mix well and set aside.
In a mixing bowl, cream butter and sugars together until light and fluffy. Add one egg and mix well. Add peanut butter, vanilla and last egg. Mix until eggs are well incorporated.
While mixing on low speed, slowly begin adding the dry ingredients. Stop and scrape bowl. Add chocolate chunks and butterscotch chips and stir until combined.
Scoop out cookie dough using a cookie scoop (or spoon) and place on a lined baking sheet. Place in fridge for 20-30 minutes.
Preheat oven to 375 degrees (F). Place cookie dough scoops 2" apart on lined baking sheet and bake 10-12 minutes. Remove from oven and allow to cool 10 minutes before transferring to cooling rack. Store in an airtight container for up to 3 days.
* I use one of the lined baking sheets to place all of the scooped cookie dough on and then pop that sheet in the fridge to chill. The other two baking sheets I use to bake them. Bake one cookie sheet at a time.
** I used a small cookie scoop which yielded approximately 4 dozen cookies that'll measure 1.5 -2". If you want a larger cookie, use a medium cookie scoop. If you don't have a cookie scoop, use a spoon to scoop out dough and roll with hands, keeping them same sized.
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