Can I use crunchy peanut butter instead of smooth in Butterscotch Cream Fudge Cookies?

While smooth peanut butter is recommended for the fudge filling to maintain a creamy texture, you can use crunchy peanut butter if you prefer some added crunch. Keep in mind that crunchy peanut butter may change the smoothness of the filling and create a more textured bite. If you choose crunchy, consider slightly reducing any additional textural ingredients to keep the cookie balanced.

How far in advance can I make the fudge filling for these cookies?

The fudge filling can be made up to two days ahead and stored in the refrigerator. Make sure to cover it tightly to prevent drying. Before assembling the cookies, allow the filling to come to room temperature or chill it briefly if it thickens too much, ensuring it spreads easily and maintains the right consistency.

Is it okay to substitute white chocolate with milk chocolate in this recipe?

Yes, substituting white chocolate with milk chocolate will work fine and provides a sweeter, creamier flavor that pairs well with the butterscotch. However, it may slightly alter the cookie’s original flavor profile. For a closer texture and taste, use good-quality milk chocolate and adjust sweetness if necessary.

What’s the best way to keep Butterscotch Cream Fudge Cookies from spreading too much while baking?

To prevent spreading, chill the shaped cookie dough for at least 10 minutes before baking. Additionally, avoid over-softening the butter; it should be softened but still cool to the touch. Using parchment paper or a silicone baking mat also helps control spreading and promotes even baking.

Can I make different-sized Butterscotch Cream Fudge Cookies, and how does baking time change?

Yes, you can make smaller or larger cookies. For smaller cookies, reduce baking time by about 2-3 minutes to keep the centers soft. Larger cookies may need 3-5 minutes longer. Always check for a lightly golden edge and a slightly soft center to ensure perfect texture regardless of size.

Butterscotch Cream Fudge Cookies Recipe For Soft Chewy Bites

Name: Butterscotch Cream Fudge Cookies
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: – ½ cup (115g) unsalted butter, at room temperature; – ½ cup (100g) firmly packed light brown sugar; – ¼ cup (50g) granulated sugar; – 1 large egg; – 1½ teaspoons vanilla extract; – 1½ cups (180g) all-purpose flour; – ½ teaspoon baking soda; – ¼ teaspoon fine sea salt; – ½ cup (90g) butterscotch morsels; – ½ cup (90g) white chocolate chips; – ¼ cup (64g) creamy peanut butter; – ¼ cup (80g) sweetened condensed milk; – Pinch of salt

Ingredients

– ½ cup (115g) unsalted butter, at room temperature

– ½ cup (100g) firmly packed light brown sugar

– ¼ cup (50g) granulated sugar

– 1 large egg

– 1½ teaspoons vanilla extract

– 1½ cups (180g) all-purpose flour

– ½ teaspoon baking soda

– ¼ teaspoon fine sea salt

– ½ cup (90g) butterscotch morsels

– ½ cup (90g) white chocolate chips

– ¼ cup (64g) creamy peanut butter

– ¼ cup (80g) sweetened condensed milk

– Pinch of salt

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Instructions

1-Combine the peanut butter, sweetened condensed milk, and salt in a microwave-safe bowl. Microwave for 20 30 seconds until warm, stir until smooth, then chill in the freezer for 15 20 minutes to firm up but remain scoopable.

2-Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

3-Cream the butter, brown sugar, and granulated sugar in a large bowl for 2 3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

4-In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture on low speed.

5-Fold in the butterscotch morsels and white chocolate chips gently.

6-Scoop 1½-tablespoon portions of dough, flatten slightly, place 1 teaspoon of chilled fudge filling in the center, then fold dough around the filling, fully sealing. Roll into smooth balls and place on the baking sheets spaced 2 inches apart. Optionally, chill shaped cookies for 10 minutes if the dough feels soft.

7-Bake for 10 12 minutes or until the edges are lightly golden and the centers remain soft.

8-Cool for 5 minutes on the baking sheets before transferring to a wire cooling rack.

Last Step:

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Notes

🍯 Use a cookie scoop for uniform cookie sizes and consistent baking results

Author: Brandi Oshea
Prep Time: 30 minutes
Chilling Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Contains Dairy, Eggs, and Nuts

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 14g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg