Peanut Butter Butterscotch Cookies: Easy, Chewy Recipe
Soft, chewy peanut butter cookies loaded with sweet butterscotch chips and finished with a sprinkle of sea salt for the perfect blend of sweet and salty. These cookies are irresistibly rich and a definite favorite.
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.
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