Cinnascotch Butter Cookies

So, for those of you fellow food lovers out there, I am sure a lot of you are probably aware of the Picky Palate blog. She is constantly coming up with some innovative and delicious-sounding recipes, especially when it comes to sweets! Last week, I saw that she had posted about Biscoff Stuffed White Chocolate Chip Cookies... I have never tried Biscoff, nor had I ever even heard of it before she started posting about it. Nevertheless, I read this post, thought it sounded fantastic, and decided to play around with it and make it my own, out of both satisfaction for my creative needs and necessity, due to the fact that nowhere in our area sells Biscoff or Biscoff spread.

Seeing as how it is starting to feel like fall out there and I am just LOVING the crispness in the air, cinnamon immediately came to mind, followed by butterscotch. I decided I wanted to add these two elements to the cookie base of the recipe, but then needed to find a way to come up with some sort of delicious filling to stuff inside the cookies. To be honest, I am not really sure where the idea for the filling came from other than I had been snacking occasionally on miniature white chocolate Reese's cups and thought maybe something with peanut butter would be tasty. I ended up mixing peanut butter, graham cracker crumbs, and cinnamon and using that for the filling. It turned out delicious!

These cookies are seriously decadent, and are PERFECT to help welcome fall with open arms and empty stomachs!

Cinnascotch Butter Cookies (recipe adapted from Picky Palate http://picky-palate.com/)

- 1 stick unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 1/2 cup creamy peanut butter
- 1/4 cup graham cracker crumbs
- 1 1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Line a large baking sheet with either a silpat liner or parchment paper.
2. In a large bowl, using an electric mixer beat together the butter and both sugars until well-combined. Add egg and vanilla and mix well.
3. In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon.
4.  Slowly add dry ingredients to wet ingredients, followed by the white chocolate chips and butterscotch chips, mixing until just combined.
5. In a small bowl, mix together the peanut butter, graham cracker crumbs, and cinnamon.
6. Using a small cookie scoop, scoop dough onto prepared baking sheet 1 inch apart. Using your thumb, make indentations into each cookie for the filling. Using a 1/2 teaspoon measuring spoon, scoop the filling into each cookie. Top with another small scoop of cookie dough and press edges of cookie dough together to seal. Some filling will seep through.
7. Bake for 12 to 15 minutes or until edges are just starting to turn golden brown. Let cool for 10 minutes on baking sheet, then remove to wire rack to cool completely. ENJOY!

SO satisfying...sweet, with a hint of salty and a whole lot of richness! 

Even though some of the flavors in this cookie are not necessarily traditional fall flavors, they really felt like fall to me, especially when they were still warm and gooey and just sinfully perfect. There are so many layers of flavor here that it is hard not to find something to fall in love with in these cookies. For me, it was, oh... pretty much everything! I will definitely be making these again. Hopefully, you enjoy them as much as I did! 

P.S. My brother named them.... I decided he needed to start "earning" his beloved banana bread! :)