Salted Peanut Butter-Butterscotch Chip Cookies
Growing up, there was exactly one peanut butter cookie recipe that we ever ate. Well, two, if you count peanut butter blossoms… they aren’t peanut butter cookies, but they might be one of a standby things about Christmas cookie baking! Our mom made the classic peanut butter cookie recipe that we're sure was printed on the back of at least one ingredient package, complete with fork cross hash marks and all.
We LOVE those cookies. It was years after we initially got into baking that we even tried another peanut butter cookie recipe. Why mess with a good thing, right? Then, we sort of got sucked in to new and different peanut butter cookie recipes, the same way we get sucked into new chocolate chip cookie recipes. These cookies are our latest delve into peanut butter cookies with a twist.
We were skeptical of these cookies because, to be honest, we are not a huge butterscotch fan (gasp). The flavor has always seemed much too sweet, so we've never liked butterscotch sauce or candies, but we DO like butterscotch chips in things like scotcheroos and seven layer bars. Since they would be coupled with peanut butter and flaky sea salt, we thought there was a good chance that we would dig these cookies. Turns out we were 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
Yield: 24 to 30 cookies Soft and chewy peanut butter cookies with butterscotch chips and topped with fleur de sel.- 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
- 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
Nutritional values are based on one cookie
- Yield: 24 to 30 cookies
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 30 minutes
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
Method
- 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.
