There seems to be a million things happening every day this month (especially the weekends), all punctuated with Christmas music, holiday cocktails, and lights. I mean, no complaints here… I live for some good twinkle lights with a glass of champagne.
Anyways, Saturday night my friend Val hosted a Christmas party! Mainly because, ya know, we wanted a reason to bust out some party dresses and get gussied up. I’m sure you can relate. Without college and sorority formals, there is a SERIOUS deficiency in my life of events that require cocktail dresses and high heels (with the exception of weddings.. Lordy). And dresses? They’re fun…even when you’re closer to age 30 than 20.
Like I’ve mentioned before, my mama taught me to never go to anyone’s house without bringing something. A bottle of wine, cake, SOMETHING. As a result, there was no way I could show up to Val’s empty handed. Originally I’d talked a big game about how I was going to whip up these amazing peanut butter doughnuts, but I didn’t pay well enough attention to the directions until Saturday afternoon… turns out yeast (necessary for donuts) requires at least 6 hours to rise? Hmmph.
Plan B is always cookies. Always.
These cookies were adapted from another chocolate cookie recipe I’ve had in my recipe archives for a few years (which I need to share here on the blog soon, because they’re crazy good), and updated to meet the hostess’s demand for peanut butter anything. 😉
They turned out just as good as I was hoping! The cookies were thick and with a great chew factor, and not overwhelmingly peanut buttery… You know what I mean. I think even people that don’t own a jumbo jar of peanut butter (ahem) would appreciate them. Oh! And the butterscotch chips? Only added because I didn’t have enough chocolate chips and the grocery store was clean out (apparently everyone was baking this weekend??).
If you ask me, nothing kicks off December and the Christmas season like a good, chewy cookie (and don’t worry- these have a million calories worth of holiday cheer inside).
Although honestly, after all the mulled wine and champagne everyone was drinking, it was would’ve been tough not to feel like decking the halls by the end of the evening. 😉
Now it’s back to the Monday grind. I really should have snuck some cookies home from the party with me… Have a good day!
Is December packed to the brim for you too? What are you most looking forward to this month??
Chocolate Peanut Butter Scotchies
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 tbsp creamy peanut butter, melted
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1 heaping spoonful of peanut butter, melted, for topping
1. Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, peanut butter, eggs, and vanilla until smooth (there may still be some lumps); set aside.
2. In a small bowl, whisk together flour, baking soda, cocoa powder, and salt. Gradually add to butter mixture and combine using a mixer until well incorporated. Batter will be thick.
3. Fold in chocolate chips and butterscotch chips. Cover bowl with plastic wrap and refrigerate for 15 minutes. Roll batter into balls and place on cookie sheets. Bake for approximately 12 minutes.
4. Once cookies are cooled, top with a drizzle of melted peanut butter.
Makes approximately 30 cookies