IKEA HACK for the Kitchen: Peanut Butter Chocolate Butterscotch Cookies

I recently tried the GODIS CHOKLADKROKANT chocolates from IKEA and found them to be delicious. They have tiny crunchy butterscotch bits in each little bar - YUM!

I started to think of other snacks they could work in. I had this recipe for Peanut Butter thumb print cookies, and decided to swap the chocolates used in the recipe for these tasty little treats.

Step 1: The Recipe

The ingredients for these cookies is rather simple!

4 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup of softened butter
1 cup of smooth organic peanut butter
2 eggs
1 cup brown sugar
2/3 cup light agave nectar

Step 2: Cream Wet Ingredients

Using a hand mixer, I creamed together the agave nectar, sugar, peanut-butter and butter on a high speed for about 3 minutes.

Step 3: Add Eggs

I added the eggs separately, and continued to beat with the hand mixer on a high speed for a few more minutes. The batter should form soft peaks.

Step 4: Sift and Blend

I sifted together all of my dry ingredients, and added it to the wet mixture. With a slower speed on the hand mixer, I beat the mixture into a light crumbly mixture, then used my hands to compress the crumbs together.

Step 5: Roll OUT!

Put on some good music because the next part is a bit of a work out. Rolling out this dough is pretty easy, but this recipe makes a lot of cookies and it take a long time to go through and cut out all the cookies. Probably around 40 or so!

I rolled the dough to out to about 1/8" thick and then used a biscuit cutter to cut them from the dough. Keep some flour out to flour your rolling surface, as well as your rolling pin.

Step 6: Press Chocolate Into the Cookie.

I put some parchment paper down on a baking sheet, and carefully unwrapped chocolates one by one, and pressed them into each circle of dough. They looked really lovely before they went into the oven.