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4.59 from 12 votes

Peanut Butter Butterscotch and 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!
Prep Time10 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 247kcal
Author: Karen


  • 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.
  • Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
  • 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.



Serving: 1cookie | Calories: 247kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 257mg | Potassium: 131mg | Fiber: 1g | Sugar: 22g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg