Warm, soft, and doughy butterscotch cookie loaded with peanut butter chips, butterscotch chips, and gooey pockets of peanut butter-butterscotch filling!
If there’s two flavors that BELONG together, it HAS to be peanut butter and butterscotch. I mean, isn’t it obvious? They both have the word “butter” in their names. Duh.
While this delectable duo isn’t nearly as common as peanut butter and jelly or peanut butter and chocolate, they’re definitely a flavorful force to be reckoned with. That’s why I thought it was time to combine these two incredible flavors into one warm and deliciously doughy pizookie!
My friends, this Peanut Butter Butterscotch Pizookie has it ALL–utra soft and chewy butterscotch cookie dough, lusciously melty peanut butter AND butterscotch chips, and gorgeously gooey pockets of peanut butter-butterscotch filling. Pure heaven in a cast iron skillet…
Pizookies are hands-down my favorite way to eat a cookie. Why?
- They’re always served warm.
- They’re supremely soft and doughy.
- The chips are perfectly melted.
- They’re super duper easy to make.
- IT’S ONE GIANT COOKIE.
Need anymore convincing?
I didn’t think so…
Like I mentioned earlier, pizookies are a cinch to make. As opposed to rolling the cookie dough into several little balls, everything is simply baked into one cast iron skillet. With pizookies, it’s also easier to stuff the cookie dough with various fillings since it’s all layered into one skillet. In the past, I’ve stuffed my pizookies with peanut butter, cookie butter, candy bars, Oreos, and frosting.
For THIS pizookie, on the other hand, I melted together some butterscotch chips and peanut butter, which resulted in the most mouthwatering filling EVER. Seriously, if you haven’t experienced this glorious concoction yet, do it NOW.
I actually like to make up the filling first, so that it has enough time to firm up to scoopable consistency when it comes time to spoon it onto the cookie dough. Speaking of, the dough contains pretty much your standard ingredients–butter, sugar, eggs, vanilla, flour, baking soda, and salt. To get that sweet butterscotch flavor into the dough, I used a small box of instant butterscotch pudding mix. Not only does the pudding mix infuse the dough with butterscotchy sweetness, but it also ensures that the cookie remains soft and chewy days after it’s been baked.
Not that I actually expect you to still have this pizookie beyond the 24-hour mark…
After a couple handfuls of peanut butter chips and butterscotch chips are mixed throughout the dough, it’s time to assemble! Just press half of the dough into a greased cast iron skillet–mine measures 10 inches in diameter. Then spoon dollops of the now firm peanut butter-butterscotch filling evenly over the dough. To layer the last half of the dough, just take chunks of the dough, flatten them slightly, then place them side-by-side on top of the filling. Make sure everything is covered before baking the pizookie in the oven for 25-30 minutes.
Right after I take the pizookie out of the oven, I like to sprinkle even MORE peanut butter and butterscotch chips on top. As opposed to sprinkling them on top just before baking, I prefer to add them afterwards so that they don’t burn or get hard.
Now, before you dig into this dreamboat of a dessert, I would recommend allowing it to cool for at least 20 minutes. This will not only allow the cookie to finish baking, but it’ll also prevent the filling from spilling out all over the skillet when you slice into the pizookie. Of course, this is just a recommendation…but if you like it messy, be my guest!
Just make sure you add an ice-cold scoop of ice cream on top before you inhale this skillet of ecstasy…
Peanut Butter Butterscotch Pizookie
Ingredients
Truffle Filling:
- ½ cup butterscotch chips
- 2 Tablespoons creamy peanut butter
Cookie Dough:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.4 oz) package instant butterscotch pudding mix (dry)
- ⅓ cup peanut butter chips plus more for topping
- ⅓ cup butterscotch chips plus more for topping
Instructions
Make the Truffle Filling:
- Place butterscotch chips and peanut butter in a microwave-safe bowl. Heat in the microwave for 1 minute; stir until smooth. Set aside to thicken and firm up while you make the dough.
Make the Cookie Dough:
- Preheat the oven to 350ºF, and grease a 10-inch cast iron skillet with butter or nonstick cooking spray.
- In a medium bowl, whisk the flour, baking soda, and salt together until combined; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
- With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Remove bowl from the mixer, and stir in peanut butter chips and butterscotch chips by hand.
- Press half of the dough into the cast iron skillet. Spoon dollops of the truffle filling evenly over the dough. Take chunks of the remaining dough, flatten slightly, and layer them side by side on top of the truffle filling. Try to cover as much of the truffle filling as possible.
- Bake for 25-30 minutes, or until edges are golden. Once removed from the oven, immediately sprinkle more peanut butter chips and butterscotch chips on top. Allow pizookie to cool for at least 20 minutes (for cleaner slices). Slice and serve with a scoop of ice cream, if desired.