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!
Four years ago: Cream Cheese Brownies
Six years ago: The Signature Salad
Seven years ago: Black-and-White Banana Loaf
Salted Peanut Butter-Butterscotch Chip Cookies
Ingredients
- 1 cup (125 g) + 2 tablespoons all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- 10 tablespoons unsalted butter, at room temperature
- ½ cup (129 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅔ cup (113.33 g) butterscotch chips
- Flaky sea salt, such as fleur de sel or Maldon, for sprinkling
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Cookies tasted good however the dough was very loose and even cutting the butter to 8 T and baking 1-2 minutes longer most cookies didn’t hold their shape when removed from the pan as directions specify. If I made these again I’d add flour and cut the butter a bit more. But honestly probably will find a different recipe. Disappointed that they fell apart after all that work.
I decreased the butter to only half a cup, I omitted the fleur de sel and I didn’t have kosher salt so I used half the amount of iodized salt. These were pretty good but too sweet with the amount of the butterscotch chips. I used a little peanut butter chips mixed with the butterscotch chips. Next time Ill use less (only 1/3 of the peanut butter and butterscotch chips total) I will also cook a few minutes longer, I found these too “gooey”.
If I don’t have kosher salt can I just use half the amount of regular iodized table salt?
I made these yesterday as way to use the butterscotch chips I had bought a while ago that I never use because I find them too sweet. I made them in bar form in an 8×8″ pan, cooked for about 35 minutes (I lost track because I kept adding time). I was expecting to give almost all of them away, which I do with all of my baked goods since I like baking but I can’t afford the calories. However, I really liked them! The only thing is that I actually thought they could have used more butterscotch chips, which surprised me since I expected them to be too sweet. I didn’t have any fleur de sel, so I left that off. Since I still have a lot of butterscotch chips and someone just gifted me ANOTHER jar of peanut butter, I’ll probably make them again sometime. Also, it was nice to make them in bar form because it was really quick!
Forgot to add that based on another comment, I reduced the butter to 8 tablespoons; that was plenty. Also, I wish I had seen the metric option! I like to bake by weight as it’s faster and uses fewer dishes. Also more accurate!
Can these be made as bars?
I don’t see why not!
Just made these, followed the recipe exactly but made a double batch. Soooo yummy!!! Thanks for the recipe!!!😊
Hello! I tried your recipe and they tasted good! I divided the recipe into 2 and used dark chocolate chips on the other half. For those who aren’t big fans of butterscotch. The plain peanut butter cookie dough base tastes good itself so I guess you can’t go wrong with this recipe. Thanks for sharing!
I have made these several times and they are SO GOOD!!! I first made them just because i had a lot of butterscotch chips lying around and I didn’t know how to use them up. This then became one of my favorite recipes. The ratio of peanut butter to chip is perfect and they are so moist while being crispy on the edges.
Oh Michelle, another great recipe. I love peanut but a lot especially when I can have it with bread. Do you have a recipe where I can get peanut butter and bread?
One of my favorite cookie recipes ever! I love peanut butter and I love butterscotch chip, this is a perfect combination of both! Cookies are nice and soft, sweet with a bit of salty. I don’t use the fleur de sel and the cookies are fantastic without it.
I questioned the 10 T of butter required by the recipe (the standard is 8), but I trusted the recipe designer. I should’ve trusted my instinct, because the cookies spread into each other despite the recommended spacing and use of a cookie scoop, and they tasted over-buttery. The stickiness of true sea salt makes even distribution of the sprinkled salt difficult, leading to unpleasantly intense spots on the cookie. If I make this recipe again, I’ll cut down the butter and be more sparing with the salt.
Just made these cookies for a holiday cookie exchange and they are amazing. The combination of peanut butter, butterscotch and sea salt is perfection. This is coming from someone who generally doesn’t like cookies. However, I’ve made several of Michelle’s savory recipes – all of which have been delicious. These cookies are easy to make and they’re not too sweet. So glad I gave these a try – this recipe is a KEEPER!
My son’s Mother-in-law visited from Russia! I wanted to make something special to go with her love of “Tea”. I bought a beautiful Vintage Victorian Tea Set and served her your cookies. (I added chopped Macadamia Nuts). She can’t speak a word of English, but her eyes and gestures confirmed her seal of approval! Thanks for the recipe THUMBS UP!
These were so easy to make!!! I added walnuts and they were a big hit. Thanks for all your aging recipes!
I meant *awesome. Lol ?
LOVE!! These cookies are amazing! I’ve made them a few times now and they’re such a hit with everyone. Today I added some dark chocolate chips and they came out great as well.
yup I love this-so many sweet memories you’re making! And these pb cookies are so classic and perfect!
Made these with caramel chips and mini Chico chips.whatever flavor chips the dough is insane! Perfect amount of pb flavor with such a dreamy texture! Big fan
Hi Michelle–
I always marvel that people rarely leave comments about having MADE one of your recipes! I saw this and made it right away and am here to report they were superb! I am an unashamed chocoholic, and twitched a little holding back from adding chocolate chips, but I’m glad I did. Next time I want to chop up some salted peanuts and add them to the batter, too. I am a devoted fan of your blog, and I really admire how you are able to post every day, even with a baby! Cheers!
Hi Elisabeth, I’m so glad you enjoyed the cookies, and thank you so much for the kind words :)
I’m definitely going to try these! Not quite sure if I can buy butterscotch chips in The Netherlands though. Do you have any tips for a replacement?
Hi Katinka, You could really use anything sweet!
These look amazing! Maybe I will have to try to make them with a gluten free twist!
I love making peanut butter chocolate chip cookies and I’ve even used toffee instead of chocolate but somehow hadn’t gotten to the butterscotch yet! I know the next cookies I’ll have to make.
Hubbys favorite is butterscotch I may need to make these!
YUM! You had me at peanut butter!
http://xoxobella.com
Beautiful yummy pictures!
Michelle, these cookies look wonderful! I’ve made a peanut butter/butterscotch blondie, and I was really pleased with the flavor combo. This Baked cookie recipe with the added sea salt would add another dimension of flavor. Definitely one to try! Thanks for sharing!
These sound delish with the combination of peanut butter and butterscotch. I’ll
definitely give this cookies a try in the near future. Keep the great photos and recipes coming, updates with dear Joseph, and charming doggies. Off topic, but thank you for thumbs up on the craze of adult coloring books. I ordered 3 by Basford (Secret Garden and Enchanted Forest) and Niroot’s Fairies. The prismacolor pencils (36) in a tin were on sale with 25% at Michaels, so can’t wait to start coloring. Now my neighbor is ordering and following your blog, too!
This? This is gonna be a problem, I can just tell. I went through a long period of not liking butterscotch chips because they tasted like chemicals/fake. Last Christmas I discovered Hershey’s version and they are much better. Can’t wait to give these a whirl.
This is art in form of food! The combo of flavors is perfect with a freshly roasted artisan coffee…
I’m the same way about the classic pb cookie. Why bother if it’s perfect? But these look so good, I may have to break!
I put a recipe for a butterscotch chip-peanut butter cookie in my peanut butter cookbook and it was one of my fave cookie recipes in the whole book! Your cookies look amazing and I’ve seen this Baked recipe before and have always wanted to try it. Their pictures never really lured me in like yours do right now though…job well done :)
I never would have thought of mixing the flavored of butterscotch and peanut butter until I ran across a mix of the two at an Amish market near my house- it’s amazing!
I have to make these cookies, they look delish- I live in th middle of nowhere in the Ozarks so I will have to order the sea salt online; do you have any suggestions of where to look?
Hi Shannon, You could buy it from Amazon, King Arthur Flour, Penzeys, Williams Sonoma, etc.