Recently, we had quite a snow day here. Several inches of snow and harsh winds meant that we stuck close to home all day. Those kinds of days are perfect for a little baking project. I love snowy weather, and it’s made even better with some homemade treats.
Making use of the ingredients in my kitchen yielded these Butterscotch Peanut Chocolate Chip Cookies, which are a fantastic twist on traditional chocolate chip cookies. The sweetness of the butterscotch and the crunchiness of the peanuts are perfect companions to the always welcomed chocolate chips.
I’m usually a bit hesitant to share recipes that use butterscotch chips for one really big reason. Not all butterscotch chips are created equally. Sure, that’s true of pretty much everything, but I seem find more disparity among butterscotch chips. Maybe that’s just me, but I encourage you to find a brand that tastes good to you. (Personally, I like Guittard.)
Of course, you can always substitute another flavor for the butterscotch chips. How about peanut butter chips, caramel bits, or more chocolate? These cookies are infinitely adaptable to your tastes or to what you have on-hand.
Don’t wait for a snow day to bake a batch of these tasty cookies. Take any excuse you can! What better way to turn any old day into a special one than with a batch of homemade cookies?
And, don’t forget that you can freeze the cookie dough for later so that you can enjoy freshly baked cookies any time!
Butterscotch Peanut Chocolate Chip Cookies
These sweet, nutty Butterscotch Peanut Chocolate Chip Cookies feature an irresistible delicious combination of flavors!
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 & 1/4 cups (250g) firmly packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) chopped peanuts
- 3/4 cup (127g) butterscotch chips
- 3/4 cup (127g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined.
- Stir in the peanuts, butterscotch chips, and chocolate chips.
- Drop the dough by 2-tablespoon portions onto the prepared pans. Flatten the top of each cookie slightly.
- Bake, one pan at a time, 12 to 14 minutes, or until the edges are lightly browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
Notes
Keep the dough refrigerated between baking batches.
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4 Comments on “Butterscotch Peanut Chocolate Chip Cookies”
Would it be possible to add oatmeal to these,if so ,how?
You could try using half the flour and adding about 2 cups of oats.Â
Jennifer, thanks for yet another wonderful recipe. These cookies are absolutely delicious and super easy to make.
Thank you! That’s great to hear, Becky!