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
- 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
- Stir together flour, baking soda and salt; set aside.
- 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.
- Chill dough for about an hour.
- Preheat oven to 350 degrees F (180 C). and have ready two parchment lined cookie sheets.
- Chop remaining the butterscotch morsels and peanuts, then mix the chopped butterscotch morsels and chopped peanuts together in a little bowl.
- 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.