Hey, friend! Ever bite into a cookie so perfectly chewy and packed with peanut buttery goodness that you forget about your diet for a hot minute? Let me introduce you to peanut butter butterscotch cookies, a sweet, nutty dream that’s like a hug from your favorite dessert. I baked these for a movie night last week, and they vanished faster than the popcorn during a cliffhanger! Ready to whip up a batch that’ll make your kitchen smell like a bakery? Let’s get mixing!
Why These Peanut Butter Butterscotch Cookies Are a Total Winner
So, what’s the big deal with these cookies? They’re not just cookies—they’re a chewy, nutty masterpiece that blends creamy peanut butter with sweet butterscotch chips. I mean, who can resist that sweet-salty combo? Here’s why this recipe rocks:
- Quick to Make: Done in 30 minutes, perfect for last-minute cravings or parties.
- Irresistible Flavor: Peanut butter and butterscotch create a sweet, nutty vibe.
- Crowd-Pleaser: Great for snacks, desserts, or gifting to friends.
- Customizable: Swap in your favorite chips or add-ins for a personal touch.
Ever wonder why peanut butter cookies are so addictive? It’s that perfect balance of creamy and sweet that makes these butterscotch cookies a star.
The Magic of Peanut Butter and Butterscotch
The stars here are peanut butter and butterscotch chips, which melt into a chewy, flavorful cookie that’s pure comfort. Brown sugar adds a caramel-like depth, while a touch of vanilla enhances the sweetness. I learned the hard way that overbaking kills the chew—watch the timer! It’s like a candy shop in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses pantry staples to create that Crumbl-worthy flavor. Here’s what you’ll grab:
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup butterscotch chips
- Optional: 2 tbsp chopped peanuts for topping 🙂
Substitutions That Work
No butterscotch chips? Chocolate chips or white chocolate chips work, but butterscotch’s caramel flavor is key, IMO. Out of brown sugar? Granulated sugar with a teaspoon of molasses does the trick. Want it gluten-free? Use gluten-free flour with a 1:1 ratio. The key is that peanut butter-butterscotch vibe, so don’t skip the peanut butter!
Step-by-Step: How to Make Peanut Butter Butterscotch Cookies
Ready to bake? This is so easy, you’ll wonder why you ever bought store-bought cookies. Here’s how to nail it:
Step 1: Prep the Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter, peanut butter, brown sugar, and granulated sugar in a large bowl until fluffy.
- Add egg and vanilla extract, mixing until smooth.
Step 2: Mix the Dry Ingredients
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in butterscotch chips for even distribution.
Step 3: Shape and Bake
- Scoop dough into 1.5-tbsp balls and place 2 inches apart on baking sheets.
- Flatten slightly with a fork, creating a crisscross pattern, and sprinkle with peanuts if using.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
Step 4: Cool and Serve
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
- Serve warm with a glass of milk or store for later.
- Enjoy the chewy, nutty goodness!
Pro tip: I once baked these too long, and they turned crunchy faster than my attempt at a diet. Pull them out when the centers are soft for that perfect chewy texture!
Tips for Nailing Peanut Butter Butterscotch Cookies
Wanna make these cookies next-level? Here are my go-to tricks:
- Use Creamy Peanut Butter: Creamy peanut butter ensures a smooth, chewy cookie.
- Don’t Overmix: Mix dough just until combined to keep cookies soft.
- Watch Baking Time: Bake until edges are set for a chewy center.
- Chill if Sticky: Refrigerate dough for 15 minutes if it’s too soft to handle.
- Store Airtight: Keep cookies fresh to maintain that buttery texture.
Ever wonder why peanut butter cookies are a classic? It’s the rich, nutty flavor paired with sweet butterscotch that makes these cookies a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Chocolate Peanut Butter Cookies
Swap butterscotch chips for chocolate chips for a chocolatey twist.
Salty-Sweet Peanut Butter Cookies
Sprinkle sea salt on top before baking for a sweet-salty vibe.
Nutty Crunch Cookies
Add ¼ cup chopped pecans or almonds for extra crunch.
Vegan Peanut Butter Butterscotch Cookies
Use vegan butter and egg replacer for a plant-based version.
Storing and Reusing Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those cookies fresh:
- Storing: Store in an airtight container at room temp for up to 5 days.
- Freezing: Freeze unbaked dough balls or baked cookies for up to 3 months.
- Reheating: Warm in the oven at 325°F for 5 minutes to revive chewiness.
I’ve turned leftover cookies into an ice cream sandwich, and it was a total game-changer. Keep them airtight for that chewy, nutty vibe!
FAQs About Peanut Butter Butterscotch Cookies
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use crunchy peanut butter?
Yup! Crunchy peanut butter adds texture, but creamy keeps it smoother.
Why are my cookies dry?
You might’ve overbaked or used too much flour. Measure carefully and check early.
Can I make these ahead?
Totally! Prep dough up to 2 days ahead and bake when ready.
Are these cookies gluten-free?
Use gluten-free flour and check your butterscotch chips for a gluten-free version.
What’s a good pairing for these?
These cookies shine with milk, coffee, or hot cocoa. I love them with a scoop of vanilla ice cream for extra decadence.
Related Recipes:
- Easy S’mores Cookies: Gooey, Chocolatey Campfire Treat Recipe
- Easy Sugar Cookies: Simple, Buttery, and Perfectly Sweet Recipe
- Pistachio Pudding Sugar Cookie Bars Recipes:
Final Thoughts
So, there you have it—peanut butter butterscotch cookies, the ultimate chewy, nutty treat that’s ready to steal the show at any gathering. It’s like a bakery in your kitchen, perfect for movie nights, gifting, or just satisfying your sweet tooth. Whether you’re sticking to the classic or adding your own spin, these cookies deliver big on flavor with minimal effort. Grab your peanut butter, fire up the oven, and get ready for a batch that’ll have everyone asking for seconds. What’s stopping you from baking these tonight? 🙂
Peanut Butter Butterscotch Cookies: Easy, Chewy Recipe
Ingredients
- 1⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter softened
- ⅔ cup creamy peanut butter
- ¼ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips divided
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt; set aside.
- Beat butter and peanut butter until smooth; add both sugars and blend well.
- Beat in egg and vanilla extract until fully combined.
- Add flour mixture all at once, beating until just blended.
- Stir in about ⅔ cup butterscotch chips, reserving the rest for topping.
- Scoop dough into balls (about 1½ tablespoons) and place on prepared sheets.
- Press remaining butterscotch chips on top of each dough ball.
- Bake for 8-11 minutes until edges are lightly golden, centers slightly soft.
- Immediately sprinkle cookies with sea salt if desired. Cool on wire racks.
Notes
- Use high-quality creamy peanut butter for best flavor.
- Sea salt enhances the sweet-butterscotch flavor contrast.
- Do not overbake; cookies finish setting as they cool.
- Store in airtight container at room temperature for up to 5 days.
DID YOU MAKE THIS EASY RECIPE?
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