Peanut Butter Butterscotch Cookies
These easy Peanut Butter Butterscotch Cookies are amazing! I love when you can add a simple twist to a classic cookie recipe and take it to a whole new level.
Servings: 24 cookies
Cost: $8
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) creamy peanut butter
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon 5ml vanilla extract
- 1 large egg
- 1 tablespoon (15ml) milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup (217g) all-purpose flour
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Stir in butterscotch chips.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
- Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
Notes
Measuring: Use the spoon and level method when you measure the flour for the best results. Having too much or too little flour will change the texture of the cookies.
Butter: Softened butter is a lot easier to cream and important for getting the right cookie texture. Read more about how to soften butter if you want some tips!
Mixing: When you add the flour to the wet ingredients, do it gradually and stop to scrape down the bowl. Mix just until the flour is absorbed and avoid overmixing, which can make your cookies tough.
Baking: Keep an eye on them while they bake. Once they are no longer glossy on top, they’re ready!
Storing: Keep the peanut butter cookies in an airtight container. Or, you can freeze them for up to a month.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 151mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 135IU | Calcium: 13mg | Iron: 1mg
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