Peanut Butter Butterscotch Skillet Cookies

I thought I would make a skillet cookie or two over the weekend because I have something to celebrate.  Something that happened three years ago, today

THREE years.  It’s hard to believe how fast time flies.  We have moved twice, gone on a few vacations, changed jobs.  We have had arguments and we have shared lots of good times; we have cried and laughed a lot.  And we have made many lots of memories.  And that is just the tip of the iceberg.  This is just the start.  I can only imagine what the next year will bring but I know a few things:

1. I can’t imagine what my life would be like if I wasn’t sitting at my desk right now, writing this post, listening to Paul play guitar and sing downstairs.

2. I can’t imagine what would have happened had we not accepted the job offer and had we not moved to Jefferson City last year.

3. I can’t imagine my life without the opportunity to hang out with a handful of really cool teenagers every week.

4. I can’t imagine not having photos of food to take, and words to write for the internet to read. (Thank you, by the way!)

Sorry to be a sap, but (5) I really can’t imagine not waking up next to my husband every morning.  He is truly my other half  and most-definitely the highlight of my days.  Ahem, along with peanut butter skillet cookies.

Print Recipe

Peanut Butter Butterscotch Skillet Cookies

Yield: 4 servings/Two 5-inch skillets

Total Time: 30 min

Super simple peanut butter skillet cookie recipe studded with butterscotch chips.

Ingredients:

1 cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. kosher salt
1/4 cup creamy peanut butter (I used honey-roasted)
1/4 cup butter, room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1/4 cup butterscotch chips

Directions:

Preheat the oven to 350 degrees. Mix the flour, baking soda and salt in a small bowl, set aside.

In a large bowl, melt the peanut butter. Add the butter and stir to mix with the peanut butter. Stir in both sugars and mix well (about 2 minute) until very creamy and the sugars are incorporated. Stir in the egg and continue to mix until smooth and creamy. Pour in the dry ingredients and mix just until the dry ingredients are incorporated, and then stir in the butterscotch chips.

Divide the dough evenly among two 5-inch cast iron skillets and and pat down evenly. Bake in the heated oven for 15-20 minutes or until the edges are browned and the center is barely set. Serve warm.