Salted Peanut Butter-Butterscotch Chip Cookies
User Reviews
4.5
Salted Peanut Butter-Butterscotch Chip Cookies
Description
This cookie recipe begins by whisking together dry ingredients: all-purpose flour, baking soda, baking powder, and kosher salt. Creamed butter and peanut butter are beaten together with granulated and dark brown sugars to create a fluffy base. Eggs and vanilla add moisture and flavor, and the flour mixture is folded in just until incorporated to maintain tenderness. Butterscotch chips are folded in to add pockets of sweetness. The dough is scooped into large balls and baked at 350°F, sprinkled with flaky sea salt partway through baking to contrast the sweet chips. Baking completes with slightly browned edges and soft centers.
These cookies are well-suited for enjoying as a classic sweet snack or dessert. The salt accentuates the richness of peanut butter and butterscotch while adding a textural element. Baking time ensures the right balance of softness and structure.
Store cookies in an airtight container to keep them fresh. The recipe yields cookies with a distinctive sweet and salty profile that pairs well with milk or coffee.
Ingredients
- 1 cup all-purpose flour 2 tablespoons
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 10 tablespoons butter at room temperature, unsalted
- ½ cup peanut butter creamy
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅔ cup butterscotch chips
- sea salt such as fleur de sel or Maldon, for sprinkling, flaky
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
- Sprinkle sea salt on the cookies partway through baking to enhance flavor contrast.
- Do not overmix the dough to keep cookies tender and soft.
- Store baked cookies in an airtight container to maintain freshness.
- Portion dough into 2-tablespoon balls to ensure even baking size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 30 cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 130mg | 5% |
| Potassium | 57mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 160IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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