Irresistible Butterscotch Cookies with Cream Cheese and Peanut Butter Core

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 Irresistible Butterscotch Cookies with Cream Cheese and Peanut Butter Core
Ingredients:
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup brown sugar, packed
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups butterscotch chips
    • 1 cup white chocolate chips
    • 1/2 cup caramel bits
    • Zest of 1 lemon (optional, for garnish)
    • For the Cream Cheese Filling:
    • 8 oz cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • For the Peanut Butter Filling:
    • 1/2 cup creamy peanut butter
    • 1/4 cup powdered sugar
    • For the Drizzle:
    • 1/2 cup white chocolate, melted
    • 1/4 cup caramel sauce
Instructions:
    • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
    • Mix the Wet Ingredients:
    • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    • Add the Chips:
    • Fold in the butterscotch chips and white chocolate chips until evenly distributed.
    • Prepare the Cream Cheese Filling:
    • In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
    • Prepare the Peanut Butter Filling:
    • In a separate bowl, mix the creamy peanut butter and powdered sugar until smooth and well combined.
    • Form the Cookies:
    • Using a cookie scoop or spoon, drop half of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Make a small indentation in the center of each dough ball. Fill the indentation with a teaspoon of the cream cheese filling, followed by a teaspoon of the peanut butter filling. Top with another scoop of dough, sealing the edges gently to enclose the fillings.
    • Bake:
    • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
    • Prepare the Drizzle:
    • While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies. Next, drizzle the caramel sauce over the cookies.
    • Garnish:
    • If desired, sprinkle the zest of one lemon over the drizzled cookies for a hint of citrus flavor.
    • #Cookies #Butterscotch #CreamCheese #CreamCheeseFilling #CaramelDrizzle #Baking #Dessert #SweetTreats #Homemade

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