Peanut Butter Chocolate Butterscotch Chips Squares Cookie
Indulge in the perfect fusion of flavors and textures with these irresistibly soft and chewy Peanut Butter Chocolate Butterscotch Chips Squares Cookies! With a rich peanut butter base, gooey semi-sweet chocolate chips, and luscious butterscotch chips, every bite delivers a heavenly dessert experience that's both sweet and nutty. This recipe is quick and easy, coming together in under 40 minutes with a simple bake-and-slice format, making it ideal for any occasion. Baked in an 8x8-inch pan, these cookie squares are wonderfully thick with a golden-brown edge and decadently moist center. Perfect for sharing at family gatherings or enjoying solo with a warm cup of coffee, these squares also stay fresh for up to five days in an airtight container. They’re a must-try for lovers of peanut butter-chocolate combinations, delivering maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup peanut butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 piece large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy using a hand mixer or stand mixer.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
Fold in the chocolate chips and butterscotch chips gently with a spatula to ensure even distribution.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cookie square to cool completely in the pan on a wire rack before slicing into 12 squares.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 321.5 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
