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Peanut butter butterscotch cookies stacked on eachother with more surrounding them

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.
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 180kcal
Author Dorothy Kern
Cost $8


  • ½ cup 113g unsalted butter, softened
  • ¾ cup 213g creamy peanut butter
  • ¾ cup 138g light brown sugar, packed
  • ¼ cup 50g granulated sugar
  • 1 teaspoon 5ml vanilla extract
  • 1 large egg
  • 1 tablespoon 15ml milk
  • ½ teaspoon 3g baking soda
  • ¼ teaspoon salt
  • 1 ¾ cup 248g all-purpose flour
  • 1 cup butterscotch chips


  • 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.


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