Double Peanut Butter Coconut Butterscotch Cookies

As you know, my dad and I are both fond of coconut and butterscotch.  Additionally, I have an addiction to peanut butter.  I decided to combine all of these infatuations and make a loaded cookie.  These cookies have PB2, which is basically peanut flour, in their base, and peanut butter chips, coconut flakes, and butterscotch chips.  They are simple to make, and can be in your hand, ready to eat, in less than an hour.

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Double Peanut Butter Coconut Butterscotch Cookies (makes 2 dozen)

1 1/2 cups plus 2 tbsp flour

1/2 cup PB2

1/2 tsp baking soda

1/2 tsp salt

12 tbsp salted butter melted and cooled

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 tbsp vanilla extract

2/3 cup peanut butter chips

2/3 cup butterscotch chips

2/3 cup shredded sweetened coconut

Preheat your oven to 325 degrees.  Mix the dry ingredients together in a bowl with a fork.

With a wooden spoon mix the butter and sugars until combined in a separate larger bowl.  Add the egg, yolk, and vanilla.  Slowly add the dry ingredients.  Add in both types of chips and coconut.

Line baking sheets with parchment paper.  Roll dough into 1/3 cup mounds and place on baking sheets.  Bake for 12-13 minutes.  Don’t over bake!  Enjoy with a glass of milk.


Coconut Butterscotch Cookies

My dad and I are huge fans of coconut, whether it is in 7 layer bars, cookies, baked oatmeal, etc.  We also love the excessively sweet flavor of butterscotch.  So, I decided to empty the pantry shelves a little, and make a combo cookie.  Now, there is no butter in this recipe… It has been replaced with coconut oil.  It was not necessarily for nutritional benefits because butter and coconut oil have similar calorie levels.  I just was interested to see what this baking fad was all about, and how it would alter baking methods.  The cookies were soft and chewy.  Perfect with some milk to cut the sugar!

Coconut Butterscotch Cookies (24 cookies)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. coconut oil, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 2 egg yolks

1 tablespoon vanilla extract

1 cup butterscotch chips

1 cup shredded sweetened coconut

Pre-heat the oven to 325 degrees.  Add all the ingredients together in one bowl.

Beat the oil and sugar together.  Add in the eggs and vanilla.  Slowly add in the dry ingredients.  Stir in the shredded coconut and chips.

Roll dough into 1/3 cup balls and place on lined cookie sheets.  Give some space in between each cookie.  Bake for 12-14 minutes until they are a light brown.

3 Layer Cookies

One of my friends has a food blog, We Like Two Cook, and she always raves about her Perfect Chocolate Chip Cookie recipe.  It is from The Best New Recipe Cookbook and I kid you not, it is amazing.  By melting the butter the cookies are denser and less cakey.  Exactly how I like them.  The key is not to over bake, so the cookies are soft and slightly gooey in the middle, with a crunchy browned outer edge.  I first tried them with white chocolate chips and dried blueberries, which were fantastic.  Here is that recipe.  Then I tried them with just semi-sweet chocolate chips.  And lastly, I made this version, a take off of seven layer bars.  7 Layer Bars are one of my favorite desserts to bake.  Coconut, chocolate, butterscotch, graham crackers, and sweetened condensed milk are the dominate flavors, and combine to form a gooey sweet mess.  Since I only incorporated the butterscotch, coconut, and semi sweet chocolate into the cookies, next time, I think I will try adding in crushed graham crackers, white chocolate chips, and maybe even a little bit of sweetened condensed milk.

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Servings: Makes about 24 large cookies

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 package semi-sweet chocolate chips
1/3 cup shredded sweetened coconut
1/3 cup butterscotch chips

1. Preheat your oven to 325°F.  Whisk the dry ingredients in a medium bowl with a fork.

2. Mix the butter and sugar with a wooden spoon until well combined.  Add the egg, yolk, and vanilla.  Slowly add the dry ingredients.  Add in the chocolate chips, butterscotch chips, and coconut.

3. Line your cookie sheets with parchment paper.  Roll the dough into 1/3 cup balls.  Leave room between each because they will spread out.  Bake for around 12 minutes.  Remember not to over bake.  The cookies should have a golden brown color, with soft centers and firmer edges.  Before you place the cookies on a rack make sure they cool because they are delicate when warm.

7 Layer Bars

This is one of my favorite desserts because of its addictive sweetness and whenever I bake them I eat way more than I should.  Similar to these bars, you can substitute the ingredients easily as long as you keep the general proportions.  I followed Eagle Brand’s recipe but made a few adjustments.  These will be a crowd favorite every time and can be made in less than an hour! photo 7 Layer Bars 1/2 cups salted butter melted 2 packages graham crackers crushed into crumbs 2 cans sweetened condensed milk 2 cups butterscotch chips 2 cups white chocolate chips 2 cups semi-sweet chocolate chips 1 1/3 cups flaked coconut Butter a brownie pan and set your oven to 350 degrees.  Mix the graham crackers and butter together and press on the bottom of the pan.  Scatter the chips and coconut over the top.  Pour the sweetened condensed milk over to cover.  Bake until golden brown, around 30 minutes.  Let it cool if you have the patience because it makes it easier to cut.  However, they taste just as good warm and gooey!

Butterscotch Bars

I don’t know about you, but I have always loved butterscotch, ever since I tried it as a traditional hard candy as a kid.  These bars are really easy to make.  The top and bottom layers are the same crumb mixture and the middle is simply butterscotch chips, salt, and sweetened condensed milk.  This dessert can be made under an hour and everyone will beg for the recipe!IMG_3334

Butterscotch Bars (9×13 in pan) originally from Cooking Light

1 cup packed brown sugar

5 tablespoons melted salted butter

1 teaspoon vanilla extract

1 large egg

2 cups AP flour

2 1/2 cups old fashioned oats

1/2 teaspoon salt

1/2 teaspoon baking soda

butter for pan

14 oz. can sweetened condensed milk

1 1/4 cups butterscotch chips

1/8 teaspoon salt

1/2 cup honey roasted peanuts

Preheat your oven to 350 degrees.  Butter a 9×13 pan.

Combine sugar and butter in a large bowl with an electric hand held mixer.  Add vanilla and egg.

Combine flour, oats, 1/2 teaspoon salt, and baking powder together in a separate large bowl.

Add oat mixture to wet mixture and combine until a crumble forms using a fork.   Place 3 cups of this on the bottom of the pan and press down with fingers to make an even layer.

Melt the sweetened condensed milk, butterscotch chips, and 1/8 teaspoon salt in a heat proof bowl in the microwave at 20 second intervals, mixing in-between.  Pour over the bottom layer of the crust and spread so it covers everything.

Sprinkle on the nuts and the rest of the crumb mixture.  Press down so all of the butterscotch is coated with the oats.  Bake for 35 minutes or until the top is golden brown.



Coconut Pretzel Bars

This dessert is a variation of 7 layer bars, but I deviated from the more traditional route because I did not have all of the necessary ingredients.  However, these were still delicious, and I love the added crunch and salty element the pretzels gave.  You can whip these together in under an hour and are one of the easiest baked desserts to make!


Coconut Pretzel Bars (one pan)

2 1/2 cups graham cracker crumbs

1/2 cup butter melted

14 oz. can sweetened condensed milk

1/2 cup butterscotch chips

1 1/2 cup semi-sweet chocolate chips

1 1/3 cups unsweetened shredded coconut

1 cup chopped pretzels

Preheat your oven to 350 degrees.  Butter 9x13in brownie pan.

Mix melted butter and graham crumbs together.  Press onto the bottom of the pan.

Sprinkle on both types of chips, coconut, and pretzels on top.

Drizzle sweetened condensed milk on top until it covers everything.

Bake in the oven for 30 minutes or until the top is a light golden brown.