1⁄2teaspoonxanthan gum (omit if your flour blend already has) or 1/2teaspoonguar gum (omit if your flour blend already has)
1⁄2cupunsalted butter, softened
1cuppeanut butter, at room temperature(smooth or chunky)
1⁄2cup firmly packed light brown sugar
1tablespoonmilk or 1 tablespoonnon-dairy milk substitute, alternative
1teaspoonpure vanilla extract
3⁄4cupsemi-sweet chocolate chips
Serving Size: 1 (31) g
Servings Per Recipe:32
Calories from Fat 85 g52 %
Total Fat 9.5 g14 %
Saturated Fat 4.4 g22 %
Cholesterol 13.5 mg 4 %
Sodium 98.3 mg 4 %
Total Carbohydrate18.6 g 6 %
Dietary Fiber 0.8 g3 %
Sugars 13.6 g54 %
Protein 3 g 6 %
Preheat oven to 350.Line cookie sheets with parchment paper or silicone baking mats.(I skipped this step, and I used my butter wrappers to grease them a little bit).
In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt.Set aside.
In a bowl of your mixer, beat the butter and the peanut butter until fluffy.Add the sugars and beat until smooth.Add the egg and mix well.Add the milk and the vanilla extract and mix well.Add the flour mixture and beat thoroughly.
With the mixer on low, mix in the butterscotch morselsand semi-sweet chocolate chips just until mixed.You can hand stir these as well.
Use a medium size cookie scoop to scoop round balls of cookie dough.Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion.
Bake for 12 to 13 minutes.Do not overbake.Cookies may appear to be underdone, but they are not.Remember, these are a soft cookie.Don’t bake them firm.
Cool the cookies on the sheet for a minute, then remove to cool completely.If you’d like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are hot.(I just added more chips than the recipe called for).