Salted Peanut Butter-Butterscotch Chip Cookies
Growing up, there was exactly one peanut butter cookie recipe that I ever ate. Well, two, if you count peanut butter blossoms… they aren’t really peanut butter cookies, but they might be one of the best things about Christmas cookie baking! My mom made the classic peanut butter cookie recipe that I’m sure was printed on the back of at least one ingredient package, complete with fork cross hash marks and all.
I LOVE those cookies. It was years after I initially got really into baking that I even tried another peanut butter cookie recipe. Why mess with a good thing, right? Then, I sort of got sucked in to new and different peanut butter cookie recipes, the same way I get sucked into new chocolate chip cookie recipes. These cookies are my latest delve into peanut butter cookies with a twist.
I was skeptical of these cookies because, to be honest, I am not a huge butterscotch fan (gasp). The flavor has always seemed much too sweet, so I’ve never liked butterscotch sauce or candies, but I DO like butterscotch chips in things like scotcheroos and seven layer bars. Since they would be coupled with peanut butter and flaky sea salt, I thought there was a very good chance that I would dig these cookies. Turns out I was right!
The combination of nutty peanut butter, sweet butterscotch chips and flaky sea salt works incredibly well. If you have trouble looking the other way when a new cookie recipe rolls around, definitely give these a try!
MY OTHER RECIPES
Four years ago: Cream Cheese Brownies
Six years ago: The Signature Salad
Seven years ago: Black-and-White Banana Loaf
Soft and chewy peanut butter cookies with butterscotch chips and topped with fleur de sel.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
Using an electric mixer on medium speed, beat the butter until smooth and creamy. Add the peanut butter and beat until completely combined.
Add both sugars and beat on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Using a rubber spatula, stir in the butterscotch chips.
Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutritional values are based on one cookie
Saturated fat: 3g
Vitamin A: 3.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!