I wanted a bakery-style cookie with the taste of a scotcharoo. I could not find such a recipe in my search, so I made my own! This yields 12 large cookies. You can make two dozen smaller cookies, just cut the baking time to 15-17 minutes. —Ellen Mathewson, Bartonville, Illinois
Can you freeze Scotcharookies ?
Freeze flattened portions of dough on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake cookies as directed.
Ingredients
- 1 cup butter-flavored shortening
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 2 large eggs, room temperature
- 1/4 cup light corn syrup
- 3-1/2 cups all-purpose flour
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 2-1/2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Rice Krispies
- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
Directions
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1Preheat oven to 300°. In a large bowl, beat shortening, butter, brown sugar and peanut butter until smooth. Beat in eggs and corn syrup. In another large bowl, whisk flour, pudding mix, baking powder, cornstarch, baking soda and salt. Gradually beat into peanut butter mixture. Stir in Rice Krispies.
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2Shape dough into 12 balls. Place 4 in. apart on parchment-lined baking sheets. Press tops to flatten to 1-in. thickness. Bake until tops appear dry, 22-24 minutes. Let cool on pans 2 minutes before removing to wire racks to cool completely.
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3In a small bowl, melt chocolate and butterscotch chips together; stir until smooth. Spread over tops of cookies. Sprinkle with additional Rice Krispies cereal. Let stand until set.
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