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Salted Peanut Butter-Butterscotch Chip Cookies
4.5 from 63 votes

Salted Peanut Butter-Butterscotch Chip Cookies

Salted Peanut Butter-Butterscotch Chip Cookies combine creamy peanut butter and butterscotch chips in a soft cookie dough. Sprinkled with flaky sea salt before finishing baking, they offer a balance of sweet and salty flavors with a tender, slightly chewy texture and golden edges. The cookies are rich and distinct in flavor thanks to peanut butter and butterscotch.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 24 to 30 cookies
Calories: 147 kcal
Course: Snacks
Cuisine: American

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

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  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
  3. Using an electric mixer on medium speed, beat the butter until smooth and creamy. Add the peanut butter and beat until completely combined.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 24 to 30 cookies

Amount Per Serving

Calories 147

% 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.