These soft and chewy Peanut Butter Butterscotch Cookies blend the creamy richness of peanut butter with the sweet, buttery flavor of butterscotch chips. The result is a melt-in-your-mouth treat that’s perfect for any occasion, whether it’s a casual afternoon snack or a special gathering.
Why I Love This Recipe
I love how these cookies strike the perfect balance between sweet and salty. The peanut butter adds a rich, nutty depth, while the butterscotch chips bring a caramel-like sweetness that makes every bite irresistible. The texture is soft and chewy with just the right amount of crispness around the edges. Plus, they’re quick to make with simple pantry ingredients, so I can whip up a batch whenever a craving hits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the peanut butter, brown sugar, granulated sugar, and softened butter until smooth and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the butterscotch chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden brown. The centers may appear slightly soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Calories per Cookie: 185 kcal
Variations
Chocolate Twist – Swap out half of the butterscotch chips for chocolate chips for a mix of flavors.
Nutty Crunch – Add chopped pecans or walnuts for extra crunch.
Salted Butterscotch – Sprinkle a bit of flaky sea salt on top before baking for a sweet-salty contrast.
Oatmeal Version – Replace ½ cup of the flour with oats for a heartier texture.
Gluten-Free Option – Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 5 days.
Refrigerator: If I want them to last longer, I keep them in the fridge for up to a week.
Freezer: I freeze baked cookies for up to 3 months, placing them in a zip-top bag with parchment paper between layers.
Reheating: I warm them in the microwave for 10-15 seconds to bring back their soft, fresh-baked texture.
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FAQs
How do I keep these cookies soft?
I make sure not to overbake them—taking them out when the centers still look slightly underdone keeps them soft as they cool. Storing them in an airtight container also helps retain moisture.
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter adds texture and a little extra nuttiness to the cookies.
What can I use instead of butterscotch chips?
If I don’t have butterscotch chips, I use white chocolate chips, caramel bits, or even peanut butter chips for a different twist.
Can I make the dough ahead of time?
Yes! I refrigerate the dough for up to 48 hours before baking. If it’s too firm, I let it sit at room temperature for a few minutes before scooping.
Can I double the recipe?
Absolutely! I just make sure to mix everything well and bake in batches to ensure even cooking.
Conclusion
These Peanut Butter Butterscotch Cookies are a must-try for anyone who loves the combination of sweet and nutty flavors. They’re soft, chewy, and packed with rich butterscotch goodness, making them perfect for sharing—or keeping all to myself! Whether fresh out of the oven or stored for later, they never fail to satisfy a sweet tooth.
📖 Recipe:
Print
Peanut Butter Butterscotch Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These soft and chewy Peanut Butter Butterscotch Cookies combine the creamy nuttiness of peanut butter with the rich, caramel-like sweetness of butterscotch chips. With crisp edges and a melt-in-your-mouth center, these cookies are perfect for any occasion, whether you’re baking for a holiday, a casual snack, or a sweet treat to share.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Dough: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in Butterscotch Chips: Gently stir in the butterscotch chips.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 8-10 minutes, or until edges are golden brown. The centers may appear slightly soft but will firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Soft Cookies Tip: Remove cookies from the oven when the centers are still slightly underbaked for a softer texture.
Crunchy Peanut Butter Option: Use crunchy peanut butter for added texture.
Make-Ahead Dough: Dough can be refrigerated for up to 48 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 210 kcal
