These Peanut Butter Butterscotch Cookies are thick, chewy, and irresistibly delicious. Packed with creamy peanut butter and sweet butterscotch chips, every bite delivers rich flavor and satisfying texture.
Butterscotch is one of my favorites—and peanut butter tops the list. I love it so much I sometimes eat a spoonful straight from the jar. These cookies are the perfect way to enjoy both flavors together: warm, gooey, and comforting.
Right out of the oven these cookies are wonderfully soft and gooey. If you try one hot, be careful—my husband learned that the hard way when I offered him a warm cookie without warning. Once cooled, they firm up a bit and pair perfectly with coffee or milk.
I took a few days off recently to spend time with family and I’m excited to share more recipes soon. If you follow me on Instagram you’ll catch previews and occasional giveaways I have planned.
Peanut Butter Butterscotch Cookies
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Ingredients
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 1/2 cups light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla bean paste
- 2 1/4 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 11 ounce bag butterscotch chips
Instructions
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Preheat oven to 350°F. Line a cookie sheet with parchment paper.
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In a mixing bowl, combine 1 cup room-temperature butter and 1 cup creamy peanut butter. Beat with a hand mixer on medium until smooth and combined.
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Add 1 1/2 cups packed light brown sugar and 1/4 cup granulated sugar. Mix until well combined, scraping the bowl as needed.
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Mix in 1 large egg and 2 teaspoons vanilla bean paste until the egg is incorporated. Scrape down the sides of the bowl.
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Add 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix until the flour is fully incorporated.
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Stir in an 11-ounce bag of butterscotch chips, folding them evenly into the dough.
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Using a 2-tablespoon cookie scoop, drop rounded scoops onto the prepared pan about 2 inches apart.
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Bake for 17 minutes. Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please consult a registered dietitian for specific dietary advice.)