Peanut Butter Butterscotch Chippers

These Peanut Butter Butterscotch cookies may have changed my life forever, no joke. It all started a couple weeks ago when Amanda and I were cruising around San Diego and popped into the famous “Spread” Restaurant. It has been featured on The Best Thing I Ever Ate on Food Network and now I completely see why! They specialize in making their own creative gourmet peanut butter spreads that are beyond your wildest imagination ๐Ÿ™‚  I would never believed it until I took my first spoonful. It was all over from there. I chose the butterscotch gourmet peanut butter spread and the white chocolate pretzel….swoon!

Here’s the cute little container. This little baby will cost you $10, but worth every lick. So, here’s why my cookie was created. I did NOT use this spread in my cookies, but put my own ingredients in. I had to have the whole tub to myself ๐Ÿ™‚

Start by melting butterscotch chips over a double broiler until melted.

Cream your butter and sugars.

Add your melted butterscotch chips and Peanut Butter ๐Ÿ™‚

Add your egg and mix it up!

Now time for your dry ingredients.

Roll each scoop of cookie dough into sugar.

Place onto a cookie sheet and time to bake. 9-11 minutes at 350 degrees F.

No kidding, my favorite cookie to date! Enjoy!

[ziplist]

Peanut Butter Butterscotch Chippers

1 stick softened butter

1/2 Cup brown sugar

1/2 Cup granulated sugar

1 1/4 Cups smooth peanut butter

1 Cup melted butterscotch chips

1 egg

1 teaspoon vanilla

1 1/4 Cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 Cup butterscotch chips

1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt butterscotch chips over a double boiler until melted. Add melted butterscotch chips and peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in butterscotch chips. Using a cookie scoop, scoop dough, roll in sugar then place onto baking sheet. Press tops with tines of a fork if desired. I did it both ways and both are great. Bake for 9-11 minutes or until cookies are cooked through. Remove and let cool for 5 minutes before transferring to cooling rack.

4 dozen cookies

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Happy Baking! Come back soon ๐Ÿ™‚


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83 Responses
  1. Omg i LIVE 10 BLOCKS from Spread in San Diego and I’ve never been in there….and I adore adore adore PB + Butterscotch. I have seriously met my weakness and will gladly spend $10 for a tiny jar of heaven ๐Ÿ™‚

    The cookies look fabulous, and I need to get myself to Spread, asap!

    ๐Ÿ™‚

      1. Just saw your reply..if you come down here, please lmk! And if you want me to put anything in the mail for you, I totally will!

        Me, you, Marla, and who ever else…need to have a girls day/nite out too. Jars of butterscotch nut butter will be on deck, of course! ๐Ÿ™‚

  2. Monica

    The picture shows butterscotch chips but the recipe calls to melt all of the chips down. I am confused!! They look good but it sounds like the recipe would make a smoother cookie with the chips incorporated and the picture makes me believe it’s like a peanut butter cookie with chunky chips. Hmmm…

    1. Hi Monica,
      You incorporate 1 Cup of melted butterscotch chips into the recipe and all normal butterscotch chips too after you add the dry ingredients ๐Ÿ™‚ It makes for one DELICIOUS cookie. Let me know if you have any other questions.

  3. Cathy

    Oh my goodness … I think I have to make these today! A foot of snow outside and warm cookies coming from the oven – my boys are going to be in heaven!

  4. Haley Oakes

    Those look great! In addition to the butterscotch chips you melt and add directly to the batter, did you add un-melted chips too? How much? Thanks!

    1. Hi Haley,
      In the recipe it states 1 Cup melted chips, is that what you are looking for? Let me know what you are confused about ๐Ÿ™‚

      1. Haley Oakes

        Oops! You’re right! I was looking “add whole butterscotch chips” in your instructions, and completely overlooked the list of ingredients. Thanks!

  5. Butterscotch and peanut butter seems like a great combination, Jenny! I read Amanda’s post about Spread the other day – thinking about ordering my sister some of their products for her birthday. She’s a peanut butter addict!

    1. Hi Mary Ellen,
      I have written in the recipe 1 Cup melted chips along with 1 Cup whole chips, do you guys not see that? Let me know what I need to edit ๐Ÿ™‚

  6. Never been to San Diego so I am pretty jealous of your fancy peanut butter spreads. I love love love PB so its actually probably better if I don’t go there! Also never tried PB and Butterscotch, sounds like an awesome combo though…can’t wait to try these!

  7. I’ve never heard of Spread before but I’m glad I don’t live near it. I’d be broke trying out all the flavors ๐Ÿ˜‰

    Love the cookies, they look like they will melt in your mouth!

  8. kim

    If u say they r your favorite then I have to give em a try! I would love to get my hands on that peanut butter yum! Thanks!!

  9. Amanda

    OMG. I took one look at that jar of peanut butter and had to have some. Since I live on the east coast, I won’t be visiting Spread any time soon…so I just ordered $100.00 worth of peanut butter from their website! What the heck am I going to tell my husband when 10 jars of peanut butter show up on my doorstep!? LOL, he may plan a peanut butter intervention…=)

  10. Stephanie

    Oh Jenny, you’re killing my “be good” efforts … and I thank you for it. I can’t wait to make a batch of these! I hope your week was fabulous!

  11. Claire

    Oh my goodness. I’ve been trying to eat healthy lately, but these just might have to be the exception; they look SO good. I wonder how they’d taste with chocolate chips added…

  12. Stephanie

    OMG! These sound amazing. Have you ever tried haystacks? I make a simplified version and all you need a 2:1 ratio of butterscotch chips to peanut butter. Melt in microwave keeping an eye to not burn. Then add chow mein noodles until coated to your liking. Put little stacks of them on a wax paper coated baking sheet to set in the fridge and TADA!! Everyone who tries them loves them and makes me bring them to every party. Plus they are so simple to make.

  13. Thats so funny, when I first saw the tiny container I thought – no way did she dump that into the cookies!! “Spread” sounds like an AWESOME place. PB is one of my all time favorite foods – next time I am down that way I will look for it. Thanks for some great cookies girl! xo

  14. andi

    I made these cookies last night and they are AMAZING! I was thinking that next time I might add peanut butter chips as well! Very easy recipe, thank you for sharing as always!

  15. Ok, so I just hit the send button on my order from SPREAD. Over $80 worth! I am going to be on a peanut butter high when these babies arrive in the mail next week! I can’t wait to taste all the wonderful flavors! Thank you Jenny for letting us all know if this great gem ๐Ÿ™‚

  16. Connie Pruitt

    I made these today for my husband to take to work tonight. They are having a going away party for a co-worker. We loved them. Thanks so much!

  17. We just made these tonight!!! YUMMO!!!! Thanks so much for sharing!!!
    For some reason, butterscotch has been calling my name even though I am not usually a fan! MUST BE THE PREGNANCY HORMONES!!!

  18. Literally salivating just looking at the pictures. My bookmarked, Cooking/Recipes, section is growing by leaps and bounds. My hips will, too. Thanks for sharing.
    CAS

  19. Amanda

    I made these 2 days ago and they are fantastic! (I also made your oreo stuffed chocolate chip cookies the same night) Rolling the dough in sugar before baking adds an extra tasty touch. These will definitely be in the regular rotation. They are heavenly ๐Ÿ™‚

  20. Lisa Y.

    I try new cookie recipes all the time, and this one really stood out. I followed the recipe to a T and they came out perfect. Thank you so much for sharing it with us. ๐Ÿ™‚

  21. Shanna

    I made these this weekend. Very good, excellent dough, easy to work with, easy recipe to follow (yours always are!)

    For my tastes, they’re a bit sweet. I wonder if I used a cheapo PB that has less sugar if I might be able to get more into them. Or maybe add in roasted peanuts instead of the whole chips, that extra salt might tweak it enough for me.

    Also, I made them as a bar cookie, spread very thin in an 18 x 24 in pan. Totally worked!

  22. Kris

    I made these a few days ago as soon as I saw the pictures. They turned out great. These are now my new favorite cookie. Thanks!

  23. janelle

    WOW! I believe you weren’t kidding when you said these changed your life. I think I may have found my new favorite cookie! We’re having a snow day and I was thinking of making oatmeal chocolate chip cookies but really wanted more of a peanut butter flavor. This was a happy accident because I found your blog while looking for a totally different dinner recipe for tonight.

    They’re so good I ate three of them right away, and now I want to deliver them around the city to brighten people’s day!

  24. Susan Buentello

    I had to come back and leave a comment here about these cookies. I made them yesterday, and while they were good, I wasn’t completely blown away. But today–today!! These are one of the rare exceptions to cookies-taste-best-warm. These definitely taste better the next day, when completely cold. I now can’t stop eating them.

  25. Megan

    Hi Jenny,

    I just made these cookies, and they’re fabulous. I so enjoy all of your baking recipes. I always get excited when there’s a new one up! I just moved to New Orleans to attend Tulane and don’t know anyone, so these cookies are going to my apartment’s night guard! Ha! Have you ever considered creating any vegan baking recipes? It’s actually quite fun to experiment. I would LOVE to see what you might come up with. Thank you again for this fabulous recipe (and blog!). Keep ’em coming!

  26. K

    I made a batch of these this afternoon for a Super Bowl party for the students where I teach. I added a bit of the peanut butter to the butterscotch chips as I was melting them, and it definitely made the chips easier to work with. I used a small cookie scoop to measure the cookies, rolled them into balls, then tossed them in turbinado sugar. They came out beautifully! I immediately packaged them up and sent them to the party, but did keep two for myself. I’ll definitely make these again!

  27. Kelli R

    Just made these today and they are seriously the best peanut butter cookie I have ever eaten!! The only change I made was to add peanut butter chips at the end instead of the additional butterscotch chips. They were amazing but very dangerous as they are so addicting!!

    1. So glad you enjoyed the cookies Kelli! These are by far one of my top 3 favorite cookies….hands down. Love hearing about others who love them too ๐Ÿ™‚

  28. Lorna

    Just made these! I love butterscotch and I love peanut butter, but together…I just didn’t know what to expect. They are absolutely amazing! If you like peanut butter cookies – these are a must!

    The only thing I did differently was I added more butterscotch chips. After adding the 1 cup of butterscotch chips (the unmelted ones), I then added another whole bag. Totally awesome!

    Thanks for another great recipe!

  29. Laura

    Hi! I made these cookies the other night for some friends. The flavor was WONDERFUL (unlike any other cookies -honest!), but the texture was a bit crumbly. I found it unique with one stick of butter and one egg. And adding the thick peanut butter and melted butterscotch, it made them not very moist. I followed the recipe closely and followed directions!

    Anyone else have this problem? What did I do? :/

  30. Liz

    I made these cookies yesterday, my husband is a butterscotch fanatic but doesn’t like oatmeal which most butterscotch cookies call for. These were a big hit with him, thanks for the recipe!

  31. Jen

    Usually every cookie I have must include chocolate, but I saw this recipe & decided to give it a whirl-delicious!! Definitely keeping this one!

  32. OMG! If there is life after death, please let there be peanut butter and butterscotch in heaven! I made a double batch for my first try because your pics looked scrumptious. I added a couple things to the recipe, 2 tablespoons of milk (because it is in my favorite chocolate chip cookie recipe and milk just goes with everything), 1/4 teaspoon of cream of tartar ( shhhhh, secret cookie ingredient for the thin cracked outer shell and moist center) and added half butterscotch half peanut butter chips at the end. These are picture perfect, no joke. I heard the hallelujah chorus in my head upon savoring the first bite. My 6 y.o. and I love peanut butter and butterscotch and was truly lucky to stumble upon both in this fantastic recipe. Thank you so much for sharing. I always bake a batch and freeze the dough for future…However this time, baked the double batch all at once. I know these are going to disappear fast!

  33. The other day, while I was at work, my cousin stole my apple ipad and tested to see if
    it can survive a 25 foot drop, just so she can
    be a youtube sensation. My apple ipad is now destroyed
    and she has 83 views. I know this is totally
    off topic but I had to share it with someone!

  34. mary mcintosh

    I just got done making your receipe for the first time. They came out just like the pic and are absolutely delicious! I see why they are your new favorites! Thanks so much for sharing and happy baking!

  35. These are in the oven–YUM!! Found some butterscotch chips on a good sale and I’m glad I found your recipe. I didn’t roll them in sugar or flatten them–I just cookie-scooped them directly onto a parchment lined pan. I liked the shape they took better that way. Thanks for the recipe!

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