Nathan’s Peanut Butter Butterscotch Chocolate Chip Cookies
These Peanut Butter Butterscotch Chocolate Chip Cookies are a dream come true! A tender, chewy peanut butter cookie is loaded with tons of dark chocolate and butterscotch chips. They are easy to make and a family favorite!
My brother Nathan and I are pretty close in age, so you would think that we would have all the same childhood memories, right? Wrong. He asked me the other day about Mom’s peanut butter butterscotch chocolate chip cookies that she would make all the time, and I was like whaaaaat. No. I do not remember that. How could something so delicious escape my memory??
Here’s the thing about memories though: they play tricks on you. Nathan told me that Mom’s cookies were just regular chocolate chip cookies with a scoop of peanut butter added and some butterscotch and chocolate chips mixed in.
So I made them. Exactly like he said. And he was like no, these are not it. It’s not peanut buttery enough.
So then I took one of my favorite peanut butter cookie recipes and added butterscotch and chocolate chips. They were sufficiently peanut buttery, but the dough was too crumbly to work with that many mix-ins.
Finally I decided to adapt these Chewy Peanut Butter Oatmeal Cookies. I left out all the oats and added a ton of butterscotch and dark chocolate in it’s place. The result? Perfection. Complete and utter perfection.
At least that’s what I thought. Nathan said mom never would have used dark chocolate; semi-sweet only.
Well WHATEVER. I think there’s no pleasing him. The childhood memory is too glorious to be replicated. I’m still calling these Nathan’s Butterscotch Chocolate Chip Cookies though, even if they are semi-sweet-short of the perfect memory. Who can compete with childhood nostalgia?? I owe you one for resurrecting these ones Nate.
Also I just had a thought, maybe this was just a ploy to get me to test this recipe 3 times?? We have been eating versions of this cookie for weeks and I made him come over every time I tried a new batch to taste it. NATHAN!!!
Also, sorry Mom and Nate, but dark chocolate it better for this recipe. Butterscotch chips are really sweet, and dark chocolate balances them out perfectly. You know what else would be good on this cookie? A sprinkle of flaky sea salt. Like I said, the butterscotch is pretty sweet. So if you are into a bit of salt on sweet cookies, try that out.
How to make Butterscotch Chocolate Chip Cookies
This recipe is super easy! Once you get the hang of making cookies, they all feel easy. There are a few important things to remember, and the first thing is to beat the butter and sugar together really well. Like, even after you think it’s all incorporated. The more you mix it the more air gets beaten in, resulting in a soft and tender cookie.
Next add in some peanut butter, eggs, and vanilla. Then the flour and salt and baking soda. Don’t over mix the dry ingredients. In fact you want to add in your mix-ins before the flour is even all the way mixed in. Too much mixing and the cookie dough gets tough. Nobody wants a tough cookie!
Add in your dark chocolate and butterscotch. I like to chop up half of my dark chocolate so that there are little slivers of chocolate throughout the dough, in addition to the pools of chocolate from the chips.
I also like to leave out some of the butterscotch chips and chocolate chips and add them to the top of each cookie to make them EXTRA delicious. This is not necessary but it sure does make your cookie look pretty!
Bake the cookies until they are just barely starting to get golden brown on the edges. The centers should either be completely matte or just have a tiny bit of shine to them.
The best tip for chewy cookies
My last tip is for how to get super fudgy and thick chewy centers for your cookies: right when you pull the pan of baked cookies out of the oven, use a spoon or the side of your spatula to nudge the edges of the cookie in toward the center. I call this “the spoon trick” and you can see lots of photos of the process on this 30 Minute Chewy Chocolate Chip Cookies post. It is such an easy way to make your cookies next level chewy!
Enjoy your quarantine cookies my friends! I hope you are enjoying the extra time we have to bake! Silver lining, right?
More cookies you are going to love!
- Texas Cowboy Cookies << a top recipe on my blog! You will love all the mix ins.
- Peanut Butter Oatmeal Sandwich Cookies << these are like Girl Scout Do-Si-Dos but even better.
- Chewy Peanut Butter Oatmeal Cookies << similar to today’s recipe but with oatmeal added!
- Soft Peanut Butter Cookies with Maple Glaze << maple and peanut butter. Match made in heaven!
- 30 Minute Chewy Chocolate Chip Cookies << probably my most-made cookie recipe ever.
- Soft Chocolate Cookies with Peanut Butter Frosting << and crushed pretzels on top! Yum.
- Peanut Butter Butterscotch Popcorn Balls << These are so fun. I love the PB & butterscotch combo.
- Chocolate Chip Peanut Butter Cookies from Love from the Oven
- Chocolate Peanut Butter Cookies << Amanda’s Cookin’
- Rich and Chewy Butterscotch Bars by Creations by Kara
Nathan's Peanut Butter Butterscotch Chocolate Chip Cookies
- 1 cup salted butter, softened (2 sticks)
- 1 cup brown sugar, packed
- 3/4 cup white sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 & 1/2 teaspoons vanilla
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups dark chocolate chips, divided
- 2 cups butterscotch chips, (11-ounce package), divided
- In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
- Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
- Add 1 cup creamy peanut butter and mix well.
- Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
- Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
- When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
- Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
- Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
- If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
- Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.
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