Peanut Butter Butterscotch and Chocolate Chip Cookies are a delightful treat that combines the rich flavors of peanut butter, the sweetness of butterscotch, and the indulgence of chocolate chips. These cookies are chewy, gooey, and bursting with flavor, making them perfect for any occasion. Whether you’re hosting a gathering or just craving a sweet snack, these cookies are sure to impress.
Why Make This Recipe
This recipe is a delicious way to satisfy your sweet tooth while enjoying the nutty flavor of peanut butter. The combination of butterscotch and chocolate chips creates a wonderful blend of tastes, making each bite a delightful experience. Plus, they are easy to make, and the dough can be prepared ahead of time, allowing for freshly baked cookies whenever you desire.
How to Make Peanut Butter Butterscotch and Chocolate Chip Cookies
Ingredients:
- 1 cup salted butter, softened (2 sticks)
- 1 cup brown sugar, packed
- 3/4 cup white sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 & 1/2 teaspoons vanilla
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups dark chocolate chips, divided
- 2 cups butterscotch chips (11-ounce package), divided
Directions:
- In a large bowl or stand mixer, beat the softened butter for 2 minutes until smooth. Be sure to scrape the sides and bottom of the bowl a few times.
- Add the brown sugar and white sugar. Beat for another 2 minutes, scraping the bowl as needed.
- Mix in the creamy peanut butter until well combined.
- Add the eggs and vanilla, beating well while scraping the bowl.
- Add the flour but don’t mix it in yet. Stir the baking soda and kosher salt into the flour, then gently mix it into the dough.
- Chop one cup of the dark chocolate chips and add them to the dough. Then mix in the other cup of dark chocolate chips and most of the butterscotch chips.
- Cover the bowl and chill the dough in the refrigerator for 1-3 hours, or even overnight for the best flavor and texture.
- Preheat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- Use a 2-inch cookie scoop to form balls of dough and place them on the baking sheets, spacing them about 2 inches apart.
- Bake for 10-11 minutes until the centers are shiny and the edges are light brown.
- After removing from the oven, use two spoons to push the edges toward the center to create a thicker, chewier cookie. Press any reserved dark or butterscotch chips into the cookies while they’re still warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
How to Serve Peanut Butter Butterscotch and Chocolate Chip Cookies
Serve these cookies warm with a glass of milk or a cup of coffee. They make a great dessert for a family meal or a sweet snack for a movie night. You can also add them to a cookie platter for special occasions.
How to Store Peanut Butter Butterscotch and Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They will keep well for up to three months.
Tips to Make Peanut Butter Butterscotch and Chocolate Chip Cookies
- Use room temperature butter for easier mixing.
- For extra flavor, try using crunchy peanut butter instead of creamy.
- If you want a nuttier flavor, add chopped nuts to the dough.
- Keep an eye on the cookies while baking to prevent overcooking.
Variation
You can switch out the dark chocolate chips for milk chocolate or white chocolate if you prefer a different sweetness. Additionally, try adding oats for a heartier texture.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, but it may change the texture slightly. Make sure it’s well-stirred to avoid excess oil.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
3. Can I freeze the cookie dough?
Absolutely! You can scoop the dough into balls and freeze them. When ready to bake, you can bake them straight from the freezer, just add a couple of extra minutes to the baking time.
