The Best Peanut Butter Butterscotch Cookies Recipe
Soft, chewy, and loaded with butterscotch chips, these peanut butter butterscotch cookies are the ultimate sweet-salty treat. Easy to make and impossible to resist, they’re perfect for cookie jars, bake sales, or late-night cravings.
Peanut Butter Butterscotch Cookies
If you’re a peanut butter cookie lover, these are about to be your new obsession. They’re soft and chewy with melty butterscotch chips in every bite — basically the perfect combo of sweet, salty, and nutty.
They bake up golden on the edges, soft in the middle, and smell so good you’ll have a hard time waiting for them to cool. Perfect for cookie jars, bake sales, or just a late-night snack straight off the pan.
If you love peanut butter flavor you may also want to try my Gluten Free Vegan Peanut Butter Cookies or my Peanut Butter Oatmeal Bar Recipe.
SIMPLE INGREDIENTS YOU NEED FOR THE BUTTERSCOTCH PEANUT BUTTER COOKIES
You will need the following ingredients listed below to make the soft peanut butter cookies (the exact measurements, instructions, nutrition facts and full recipe are in the printable recipe card at the bottom of the post):
- Unsalted butter
- Granulated white sugar
- Dark brown sugar
- Creamy peanut butter – could also use crunchy peanut butter
- Large eggs
- Vanilla extract
- All-purpose flour – or 1:1 gluten-free flour blend
- Baking powder
- Baking soda
- Salt
- Bag of butterscotch chips – can also use some white chocolate chips, peanut butter chips, or dark chocolate chips as well.
- Sea salt flakes
- Optional – can add a crunch with corn flakes
HOW TO MAKE THE PEANUT BUTTER BUTTERSCOTCH COOKIE RECIPE
- Preheat and Prepare: Start by preheating your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Cream the Butter and Sugars: In a large mixing bowl using a stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed. Mix until the wet ingredients are light and fluffy.
- Add Peanut Butter and Egg: Stir in the creamy peanut butter until fully combined. Then, add the egg and vanilla extract, mixing until the batter is smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until a cookie dough forms.
- Fold in Butterscotch Chips: Gently fold in the sweet butterscotch chips, distributing them evenly throughout the dough.
- Scoop and Bake: Drop spoonfuls of cookie dough onto the lined baking sheet, leaving some space between each cookie. You can use an ice cream scoop for uniform sizes.
- Bake to Perfection: Bake cookies in the preheated oven for 8-12 minutes, or until the edges of the cookies are lightly golden brown. The centers may seem slightly undercooked, but they will firm up as the cookies cool.
- Cool and Enjoy: Allow the Peanut Butter Butterscotch Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, savor these delightful treats.
WHY THESE ARE THE BEST PEANUT BUTTER COOKIES
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Soft, chewy centers with perfectly golden edges.
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Packed with peanut butter flavor in every bite.
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Loaded with sweet butterscotch chips for the ultimate combo.
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Easy, no-fuss recipe you can whip up in under 30 minutes.
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Freeze beautifully — bake now, snack later.
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Way better than store-bought (and your kitchen smells amazing).
HOW TO STORE
Keep the cookies in an airtight container at room temperature for up to 5 days — they’ll stay soft and chewy. For longer storage, freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake straight from frozen, just adding 1–2 extra minutes to the bake time.
FAQS
WHAT’S THE KEY TO A SOFT AND CHEWY TEXTURE?
The combination of peanut butter and butterscotch chips contributes to the soft and chewy texture. Make sure not to overbake the cookies to maintain their chewiness.
CAN I USE CRUNCHY PEANUT BUTTER IN THIS PEANUT BUTTER BUTTERSCOTCH COOKIES RECIPE?
While creamy peanut butter is typically used for a smoother texture, you can use crunchy peanut butter if you prefer a bit of nutty crunch in your cookies.
HOW LONG DO THE BUTTERSCOTCH CHIP COOKIES STAY FRESH?
When stored properly in an airtight container at room temperature, these cookies can stay fresh for about a week. After that, they may lose some of their freshness but are still safe to eat.
WHAT ARE SOME VARIATIONS TO TRY?
You can customize this sweet cookie by adding chopped nuts (such as peanuts or pecans), chocolate chips, or even drizzling them with melted chocolate for an extra layer of flavor and texture.
CAN I MAKE THIS GREAT RECIPE GLUTEN-FREE OR DAIRY-FREE?
Yes, you can adapt the recipe to meet dietary preferences. To make them gluten-free, use certified gluten-free flour. For a dairy-free version, you can use dairy-free butter and ensure the butterscotch chips you use are dairy-free.
CAN I MAKE A BIG BATCH FOR LARGER CROWDS?
Absolutely! You can easily double or triple the recipe to make a larger batch if you’re baking for a crowd or special occasions.
Other Easy Holiday Sweets You May Like
- Soft and Chewy Chocolate Chip Cookies
- Christmas Chocolate Peppermint Truffles
- Heart Shaped Jam Thumbprint Cookies
- Vegan & Gluten Free Chocolate Chip Cookies
- Double Chocolate Peppermint Cookies
- Gluten Free Vegan Peanut Butter Cookies
- Easy Christmas Sugar Cookie Fudge
The Best Peanut Butter Butterscotch Cookies Recipe
Ingredients
- ½ cup + 2 tbsp unsalted butter
- ¼ cup white sugar
- ⅔ cup brown sugar packed
- ⅔ cup peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ tsp baking powder
- ¾ tsp baking soda
- pinch of salt
- 1 cup butterscotch chips
Instructions
- Preheat and Prepare: Start by preheating your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Cream the Butter and Sugars: In a large mixing bowl using a stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed. Mix until the wet ingredients are light and fluffy.
- Add Peanut Butter and Egg: Stir in the creamy peanut butter until fully combined. Then, add the egg and vanilla extract, mixing until the batter is smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until a cookie dough forms.
- Fold in Butterscotch Chips: Gently fold in the sweet butterscotch chips, distributing them evenly throughout the dough.
- Scoop and Bake: Drop spoonfuls of cookie dough onto the lined baking sheet, leaving some space between each cookie. You can use an ice cream scoop for uniform sizes.
- Bake to Perfection: Bake cookies in the preheated oven for 8-12 minutes, or until the edges of the cookies are lightly golden brown. The centers may seem slightly undercooked, but they will firm up as the cookies cool.
- Cool and Enjoy: Allow the Peanut Butter Butterscotch Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, savor these delightful treats.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
These cookies are perfect in every way. Soft with a slight crunch, sweet with a bit of salt on top. I’ve easily made them 4 times since I found these on your instagram. They are now my husband’s favorite and I am making them again this weekend for Father’s day.
Great cookie recipe! Making for a cookie exchange event this season. I made them for my husband and added chocolate chips with the butterscotch chips and it was to die for!