Peanut butter cookies have a way of taking you back to simpler times. Add in melty butterscotch and chocolate chips, and you’ve got a dessert that’s downright irresistible. These Peanut Butter Cookies with Butterscotch and Chocolate Chips combine the nutty richness of peanut butter with the caramel-like sweetness of butterscotch and the decadence of chocolate. Every bite is an explosion of textures and flavors—crispy edges, chewy centers, and gooey pockets of melted chips.
The first time I made these, I was experimenting with leftover butterscotch chips, and what a happy accident it turned out to be. They became an instant favorite in my house, with everyone reaching for “just one more.” Whether you’re baking for a crowd, a cozy family night, or simply because you deserve a treat, these cookies are a guaranteed hit. Let’s bake some joy together!
Peanut Butter Cookies with Butterscotch and Chocolate Chips elevate the classic peanut butter cookie by adding two irresistible ingredients: butterscotch and chocolate chips. These cookies are the perfect balance of sweet, nutty, and slightly salty, with a soft and chewy texture that melts in your mouth. Easy to make with pantry staples, they’re the ultimate comfort food treat. Bake a batch today and watch them disappear!
Exciting Story
The first time these cookies made an appearance at our table, it was for a last-minute bake sale. With just pantry staples and a little creativity, I whipped up these beauties. As they baked, the warm, nutty aroma filled the kitchen, drawing everyone in. At the sale, they were gone in minutes, with people asking for the recipe. It was a proud baking moment, and now these cookies are my go-to whenever I want to make something truly special with minimal effort.
Why These Peanut Butter Cookies with Butterscotch and Chocolate Chips
What Makes It Special
- Flavorful Trio: Peanut butter, butterscotch, and chocolate create a harmony of flavors.
- Soft and Chewy: Perfectly balanced textures with crispy edges and tender centers.
- Easy to Make: Simple ingredients and straightforward steps.
- Crowd-Pleaser: Loved by kids and adults alike.
What You Need for Peanut Butter Cookies with Butterscotch and Chocolate Chips
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butterscotch chips
- 1/2 cup semisweet chocolate chips
How to Make Peanut Butter Cookies with Butterscotch and Chocolate Chips
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the Chips: Gently fold in the butterscotch and chocolate chips until evenly distributed.
- Scoop and Shape: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press the tops with a fork for a classic peanut butter cookie design.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking for softer cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Peanut Butter Cookies with Butterscotch and Chocolate Chips
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for smoother mixing.
- Don’t Overmix: Mix the dough just until the ingredients are combined to avoid tough cookies.
- Chill the Dough: If your dough feels too soft, refrigerate it for 15-20 minutes before baking.
- Customize the Chips: Adjust the ratio of butterscotch and chocolate chips to your preference.
- Avoid Overbaking: Take the cookies out when the centers are just set; they’ll continue to cook on the baking sheet.
- Make It Crunchy: Add chopped peanuts for extra texture.
- Double the Batch: These cookies freeze well, so make extras for later.
- Storage Tip: Store in an airtight container at room temperature for up to a week.
Substitutions and Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Replace butter with plant-based margarine or coconut oil.
- Natural Peanut Butter: Opt for natural peanut butter, but ensure it’s well-stirred.
- Extra Nutty: Add chopped peanuts or almond slivers to the dough.
- Dark Chocolate: Swap semisweet chocolate chips with dark chocolate for a richer flavor.
- White Chocolate: Replace butterscotch chips with white chocolate chips for a sweeter twist.
- Spicy Kick: Add a pinch of cayenne or cinnamon for a unique flavor profile.
- Salted Tops: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
- Mini Cookies: Use a smaller scoop for bite-sized treats.
- Chunky Peanut Butter: Swap creamy peanut butter with chunky for more texture.
Make a Healthier Version
- Reduce Sugar: Use a natural sweetener like coconut sugar or reduce the sugar by 25%.
- Whole Grain: Replace half the all-purpose flour with whole wheat flour.
- Lower Fat: Use a lower-fat peanut butter.
- Natural Sweetness: Add a handful of raisins or dried cranberries instead of butterscotch chips.
- No Butter: Use applesauce or mashed banana as a butter substitute.
- Protein Boost: Add a scoop of peanut butter protein powder to the dough.
- Less Salt: Omit the salt if your peanut butter is already salted.
- Smaller Portions: Make smaller cookies for portion control.
Closing for Peanut Butter Cookies with Butterscotch and Chocolate Chips
These Peanut Butter Cookies with Butterscotch and Chocolate Chips are everything you want in a homemade treat: comforting, flavorful, and utterly satisfying. They’re easy enough for a casual baking day yet special enough to bring to a party. Whether you’re sharing them with friends, serving them at a gathering, or enjoying them all to yourself, these cookies are guaranteed to be a hit. So grab your mixing bowl, preheat your oven, and let’s bake some happiness. Enjoy every bite!
Frequently Asked Questions for Peanut Butter Cookies with Butterscotch and Chocolate Chips
- Can I use chunky peanut butter? Yes, chunky peanut butter adds extra texture to the cookies.
- How do I store these cookies? Store in an airtight container at room temperature for up to a week.
- Can I freeze the dough? Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes.
- What if I don’t have butterscotch chips? Replace them with white chocolate chips, caramel bits, or additional chocolate chips.
- Can I make these gluten-free? Yes, use a gluten-free flour blend.
- What if I’m allergic to peanuts? Substitute peanut butter with almond butter, sunflower seed butter, or tahini.
- Can I make these without an electric mixer? Yes, use a sturdy whisk or wooden spoon and mix by hand.
- How do I ensure the cookies stay soft? Avoid overbaking and store them with a slice of bread in the container to retain moisture.
- Can I use natural peanut butter? Yes, but ensure it’s well-stirred to incorporate the oil.
- What pairs well with these cookies? Serve with a glass of milk, hot coffee, or a scoop of vanilla ice cream.
- Can I add other mix-ins? Absolutely! Try shredded coconut, chopped pretzels, or toffee bits.
- How do I make the cookies chewier? Use more brown sugar than granulated sugar for a chewier texture.
Peanut Butter Cookies with Butterscotch and Chocolate Chips
Course: All Word Recipes4
servings30
40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1/2 cup 1/2 unsalted butter, softened
1/2 cup 1/2 creamy peanut butter
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 brown sugar, packed
1 large 1 egg
1 tsp 1 vanilla extract
1 1/4 cups 1 1/4 all-purpose flour
1/2 tsp 1/2 baking soda
1/4 tsp 1/4 salt
1/2 cup 1/2 butterscotch chips
1/2 cup 1/2 semisweet chocolate chips
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the Chips: Gently fold in the butterscotch and chocolate chips until evenly distributed.
- Scoop and Shape: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press the tops with a fork for a classic peanut butter cookie design.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking for softer cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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