Get the Recipe:
Butterscotch Peanut Chocolate Chip Cookies
Soft and chewy Butterscotch Chocolate Chip Cookies with peanuts, chocolate chips, and sweet butterscotch chips. A simple twist on classic chocolate chip cookies with extra flavor and crunch.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¼ cups (250 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125 g) chopped peanuts
- ¾ cup (127 g) butterscotch chips
- ¾ cup (127 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). 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. Gently flatten each scoop slightly so the cookies spread evenly while baking.
- 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.
- Store in an airtight container at room temperature up to 3 days.
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