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
