Description
These Peanut Butter Butterscotch and Chocolate Chip Cookies combine the rich, creamy flavor of peanut butter with sweet butterscotch and dark chocolate chips for an indulgent treat. Soft, chewy, and packed with gooey chocolate and butterscotch morsels, these cookies are perfect for cookie lovers who want a delightful twist on the classic chocolate chip cookie.
Ingredients
Scale
Wet 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 extract
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Add-ins
- 2 cups dark chocolate chips (divided, 1 cup chopped, 1 cup whole)
- 2 cups butterscotch chips (11-ounce package, divided with some reserved for topping)
Instructions
- Cream Butter: In a large bowl or stand mixer, beat 1 cup softened butter for 2 minutes until smooth, scraping the sides and bottom occasionally to ensure even mixing.
- Add Sugars: Mix in 1 cup packed brown sugar and 3/4 cup white sugar, beating for another 2 minutes until the mixture is light and fluffy with no butter chunks remaining.
- Incorporate Peanut Butter: Add 1 cup creamy peanut butter and blend well to combine with the butter and sugar mixture.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 1/2 teaspoons vanilla extract thoroughly, scraping bowl sides and bottom to ensure even distribution.
- Prepare Dry Mixture: Spoon and level 2 cups all-purpose flour into a bowl. Stir in 2 teaspoons baking soda and 1 teaspoon kosher salt with a small spoon. Add this dry mix to the wet ingredients and beat gently, leaving some streaks of flour visible.
- Add Chocolate and Butterscotch Chips: Chop 1 cup of dark chocolate chips by knife and add to the dough along with the remaining 1 cup of dark chocolate chips and most of the butterscotch chips, reserving some for topping if desired.
- Chill Dough: Cover the dough and chill in the refrigerator for 1 to 3 hours or overnight for best texture. Cookies can be baked immediately but will be slightly flatter.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper.
- Scoop Cookies: Use a 2-inch cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake at 350°F for 10 to 11 minutes until cookie centers are shiny but nearly set, and edges are firm and lightly browned. Avoid over-baking.
- Shape Cookies: Immediately after removing from oven, use two spoons to gently push cookie edges toward the center to create a more circular, thicker, and chewier cookie with fudgier centers.
- Add Reserved Chips: While cookies are warm (within 1 to 3 minutes), press any reserved dark chocolate or butterscotch chips onto their tops for an extra gooey finish.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for the best gooey experience.
Notes
- Chilling the dough improves cookie thickness and texture but is optional.
- Using a 2-inch scoop ensures evenly sized cookies that bake uniformly.
- Pressing edges inward after baking creates a thicker, chewier cookie with fudgier centers.
- Reserve some chips for topping to add extra gooeyness and visual appeal.
- Do not overbake; removing cookies when centers are still shiny prevents dryness.
