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Recipe of the Month
with
Kevin Scharpf
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Kevin Scharpf is the Chef and Owner of Brazen Open Kitchen & Bar in Dubuque, Iowa. Born and Raised in Galena, Illinois, Kevin worked at Hotel Sofitel's fine dining restaurant, La Fougasse, Restaurant Daniel in New York City, and held a 6-year stint as the Executive Sous of Diamond Jo before arriving in Dubuque in 2015. Kevin competed in season 16 of Bravo's Top Chef and was awarded the 2019 Iowa Restaurant Association's Chef of the Year.
In addition to participating in several Taste of the Nation events, Kevin recently joined 15 other culinary professionals on Capitol Hill in Washington, DC to advocate for strengthening SNAP benefits on behalf of Share Our Strength’s No Kid Hungry campaign.
We hope this “scotch-a-rookie” recipe — (Chef Kevin’s own twist on the quintessential Iowan classic treat, the scotch-a-roo — brings you an extended celebration of summer right in your home!
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Scotch-a-rookie
By Kevin Scharpf
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Ingredients
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10 tbsp margarine or butter
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1 egg
- 1 tsp butterscotch extract
- 2/3 cup butterscotch chips, melted, cooled
- 1 cup crisped rice cereal, divided
- 1 cup milk chocolate or semi sweet chips
- 1 cup heavy cream
Equipment
- hand mixer, nonstick cookie sheet
Technique tips
- For a softer cookie, freeze cookie dough in balls prior to baking. This will produce a less-flat, more gooey cookie.
- If you would like to travel with your cookies and don’t want the chocolate to smudge, you can use 1 cup melted chocolate and 1 tbsp refined coconut oil, then refrigerate. The chocolate will become a hard shell.
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Instructions
- Preheat oven to 350 degrees, and prepare a cookie sheet, either with parchment paper, or a nonstick silicone mat.
- Begin by melting 2/3 cup butterscotch chips in a microwave safe bowl, or melt over a double boiler until smooth. Set chocolate aside to cool.
- In a medium bowl combine flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
- In a standing mixer, or large bowl with a hand mixer, combine margarine, peanut butter, egg, brown sugar, and butterscotch extract. Whip until fluffy and light in color, about 2 minutes.
- Add your dry ingredients you set aside into your peanut butter mixture and mix until ingredients are fully incorporated.
- With a spatula, slowly mix in 1/2 cup of the crisped rice cereal and cooled butterscotch chips. (The butterscotch should still be melted, but closer to the consistency of peanut butter.) Fold these two ingredients into the batter.
- Form your cookie dough into balls with approximately 2 Tbsp of batter. Then with the remaining crisped rice cereal roll these balls through the cereal and arrange on your tray 3 inches apart.
- Bake at 350 for 7 minutes, then rotate the pan, and bake for another 7 minutes until the edges are brown.
- While cookies cool, begin your ganache by heating heavy cream to a simmer and pouring over semi sweet chips.
- Allow the chocolate mixture to cool for 5 minutes, then slowly whisk cream and chocolate together. It will start to form a shiny chocolate sauce.
- Once cookies have cooled, drizzle chocolate over cookies. Enjoy!
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