Peanut Butterscotch Cookies

Peanut Butterscotch Cookies are sweet, salty, and crunchy. As someone who appreciates a crunchy cookie from time to time, this recipe is one I refer back to fairly quite often.  It’s especially handy when there are butterscotch morsels in the house, but I’ve also been known to make it with chocolate chunks as in the original version.

peanut butterscotch cookies

Peanut Butterscotch Cookies
 
Prep time
Cook time
Total time
 
Peanut Butterscotch Cookies are crunchy peanut butter cookies with butterscotch morsels and chunks of peanuts throughout.
Author:
Recipe type: Peanut Butterscotch Cookies
Cuisine: American
Serves: 18
Ingredients
  • 1 1/4 cups (160 grams) all purpose flour
  • 1/2 tsp (2 ml) baking soda
  • 1/8 tsp salt
  • 1 stick butter (114 grams), cool room temp, unsalted
  • 1/2 cup plus 2 tablespoons (160 grams) creamy peanut butter
  • 1/3 cup (65 grams) granulated sugar
  • 3/4 cup (150 grams) brown sugar, light or dark
  • 1 large egg
  • 1/2 tablespoon (8 ml) maple syrup or corn syrup
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup butterscotch or peanut butter morsels (divided use)
  • 1/3 cup salted peanuts (handful)
Instructions
  1. Stir together flour, baking soda and salt; set aside.
  2. In a large bowl, cream the butter, peanut butter and both sugars. Add the egg, maple syrup and vanilla and beat until well blended. Add flour and stir until incorporated, then stir in half of the butterscotch morsels.
  3. Chill dough for about an hour.
  4. Preheat oven to 350 degrees F (180 C). and have ready two parchment lined cookie sheets.
  5. Chop remaining the butterscotch morsels and peanuts, then mix the chopped butterscotch morsels and chopped peanuts together in a little bowl.
  6. Shape dough into 1 1/2 inch balls and roll in butterscotch/nut mixture. Place on parchment or non-stick foil lined cookie sheets and and bake for 12 minutes. Let cool on rack for 1 minute, then transfer to a rack to cool.
Notes
This recipe is adapted from a recipe by cookbook author Nancy Baggett. Nancy rolls her cookies in peanuts and chocolate chunks, so if you can't find butterscotch morsels you can use chocolate chunks.

 

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Comments

  1. says

    i LOVE sweet and salty. this recipe sounds great! mmm. the combination of the butterscotch morsels and the peanuts is probably wonderful.
    lucky kids at the school who get to eat these!

  2. says

    Definitely sounds like one we would love! I’m surprised you are able to bring anything with peanuts into the school system these days, it seems like everything has to be store-bought!

  3. says

    Well, the cookies are really good — especially after they’ve sat around for a while. They go from being kind of crispy to crunchy.

    These cookies will be in the Teacher’s Lounge, so adults (staff) will be eating them — not kids. But Joe, you are correct in that many schools are peanut free. I think a lot of the preschools are. Don’t know about other elementary schools, but peanuts are still allowed.

  4. Nicole says

    My boys are going to a new school this year, and I can’t bring ANYTHING homemade. Store bought only! UGH! Such a shame….

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