Peanut Butter Cookies with Butterscotch Bits
Get ready to indulge in the ultimate sweet and salty treat with these *Peanut Butter Cookies with Butterscotch Bits*! Featuring a rich, creamy peanut butter base paired with the buttery sweetness of butterscotch chips, these cookies strike the perfect balance of flavor in every bite. The dough comes together with soft, fluffy creaming of butter and sugars, while a touch of vanilla and brown sugar adds depth and warmth. Flattened with a signature crisscross pattern and baked to golden perfection in just 12 minutes, these cookies boast a soft, chewy center with gooey bursts of butterscotch. Perfect for dessert spreads, holiday cookie platters, or a midday pick-me-up, these easy-to-make cookies will quickly become a household favorite. Store them in an airtight container for up to five days—if they last that long!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Butterscotch chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Fold in the butterscotch chips using a rubber spatula or wooden spoon, ensuring they are evenly distributed.
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a fork in a crisscross pattern.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 15.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 62 mg | 1% | |
*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.
