Go Back
–+ servings
Peanut Butter Butterscotch Cookies

Heavenly Peanut Butter Butterscotch Cookies You'll Adore

These Peanut Butter Butterscotch Cookies are soft, chewy, and a delightful combination of creamy peanut butter and butterscotch chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 3 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Butter Substitution: Can use margarine if preferred.
  • 1 cup Sugar Substitution: Can use coconut sugar for a lower glycemic index option.
  • 1 cup Brown Sugar The darker the sugar, the more flavor complexity.
  • 1 cup Peanut Butter Substitution: Almond butter for a nutty twist.
  • 2 Eggs Tip: Use room temperature eggs for a better mix.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is preferred for best results.
  • 2 cups All-Purpose Flour Tip: Measure flour correctly to avoid dry cookies.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper leavening.
  • 0.5 teaspoon Salt Tip: Adjust if using salted butter.
  • 1 cup Butterscotch Chips Substitution: Semi-sweet chocolate chips for chocolate lovers.
  • 0.5 cup White Chocolate Chips Optional but recommended for texture contrast.
  • 0.5 teaspoon Sea Salt Tip: Sprinkle on top before baking.

Equipment

  • Mixing Bowl
  • mixer
  • Measuring cups
  • baking sheets
  • Parchment paper
  • Ice cream scoop
  • spatula
  • Cooling rack

Method
 

Step-by-Step Instructions for Peanut Butter Butterscotch Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
  3. Add in the eggs and vanilla extract, mixing until well incorporated.
  4. Gradually incorporate the all-purpose flour, baking soda, and salt into the creamed mixture, mixing until just combined.
  5. Fold in the butterscotch and optional white chocolate chips until evenly distributed.
  6. Scoop the dough onto prepared baking sheets, leaving 2 inches of space between each cookie.
  7. Bake in the preheated oven for 12-14 minutes until lightly golden on the edges.
  8. Remove from the oven and let cool on the baking sheets for 2-3 minutes before transferring to a cooling rack.
  9. Optional: Sprinkle a pinch of sea salt on top of each cookie while they are warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure your baking soda is fresh for best results. For a soft and tender cookie, avoid overmixing the dough after adding flour.

Tried this recipe?

Let us know how it was!