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Peanut Butter Butterscotch Cookies on a white plate.
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4.94 from 15 votes

Peanut Butter Butterscotch Cookies

Soft peanut butter cookies filled with butterscotch chips and finished with a sprinkle of sea salt. Sweet, salty and absolutely perfect!
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Calories 198kcal


  • 1 ⅓ cup all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter softened (1 ¼ sticks)
  • cup creamy peanut butter at room temp
  • ¼ cup granulated sugar
  • cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips divided
  • sea salt (I like flaky Maldon sea salt) for topping


  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
  • In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about ⅔ cup of butterscotch chips (reserving the rest for topping the cookies).
  • Scoop the dough into balls (I use a 1 ½ tablespoon scoop), and place a couple inches apart on the prepared baking sheets.  Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.


Calories: 198kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 149mg | Potassium: 85mg | Sugar: 17g | Vitamin A: 195IU | Calcium: 18mg | Iron: 0.5mg