Scotcharookies

Upgraded: Feb. 21, 2024

I desired a bakery-style cookie with the abundant taste and experience of a scotcharoo. I looked for dishes however showed up empty, so I made my own, starring the traditional combination of peanut butter, chocolate and Rice Krispies.– Ellen Mathewson, Bartonville, Illinois

Scotcharookies Recipe image by Taste of Home

Active ingredients

• 1 cup butter-flavored reducing
• 1/2 cup butter, softened
• 3/4 cup loaded brown sugar
• 1/4 cup velvety peanut butter
• 2 big eggs, space temperature level
• 1/4 cup light corn syrup
• 3-1/2 cups versatile flour
• 1 plan (3.4 ounces) instantaneous 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

Instructions

1. Preheat oven to 300 °. In a big bowl, beat reducing, butter, brown sugar and peanut butter till smooth. Beat in eggs and corn syrup. In another bowl, blend flour, pudding mix, baking powder, cornstarch, baking soda and salt. Slowly beat into peanut butter mix. Stir in Rice Krispies.
2. Forming dough into 12 balls. Location 4-in. apart on parchment-lined baking sheets. Press tops to flatten to 1-in.-density. Bake up until tops appear dry, 22-24 minutes. Let cool on pans 2 minutes before getting rid of to cake rack to cool totally.
3. In a little bowl, melt chocolate and butterscotch chips together; stir up until smooth. Spread over tops of cookies. Sprinkle with extra Rice Krispies cereal. Let stand up until set.

Can you freeze Scotcharookies?

Freeze flatted parts of dough on parchment-lined baking sheets up until company. Transfer to freezer containers; go back to freezer. To utilize, bake cookies as directed.

Nutrition Facts

1 cookie: 624 calories, 35g fat (15g hydrogenated fat), 51mg cholesterol, 456mg salt, 73g carb (39g sugars, 2g fiber), 8g protein.