PEANUT BUTTER BUTTERSCOTCH COOKIES

If you love the rich, nutty taste of peanut butter and the warm caramel notes of butterscotch, these Peanut Butter Butterscotch Cookies are about to become your new favorite. Soft in the center, lightly crisp on the edges, and loaded with melty butterscotch chips, this high-value, blog-ready recipe is perfect for holidays, bake sales, and everyday cravings.

⭐ Why You’ll Love These Cookies

Perfect sweet–salty balance from peanut butter and butterscotch
Soft, chewy texture with golden edges
Made with simple pantry ingredients
No dough chilling required
Easy to customize and freezer-friendly

🧺 Ingredients

1 cup creamy peanut butter (regular, not natural)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup butterscotch chips

Optional Add-Ins

Chopped peanuts
White chocolate chips
Flaky sea salt for topping

👩‍🍳 How to Make Peanut Butter Butterscotch Cookies

Step 1: Preheat

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter, Peanut Butter & Sugars

In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

Step 3: Add Egg & Vanilla

Mix in the egg and vanilla extract until smooth.

Step 4: Add Dry Ingredients

Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined.

Step 5: Fold in Butterscotch Chips

Gently fold in the butterscotch chips.

Step 6: Scoop & Press

Scoop dough into 1½ tablespoon balls, place 2 inches apart, and lightly press with a fork or the palm of your hand.

Step 7: Bake

Bake for 10–12 minutes, until edges are set and centers are soft.

Step 8: Cool

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

🔥 Baking Tips for Best Results

Use regular creamy peanut butter for the best texture
Don’t overbake—cookies continue to firm up as they cool
For bakery-style cookies, press extra butterscotch chips on top before baking
Sprinkle flaky sea salt right after baking for contrast

🍪 Delicious Variations

Peanut Butter Butterscotch Chocolate Chip Cookies
Use half butterscotch chips and half chocolate chips.

Crunchy Peanut Butter Butterscotch Cookies
Swap in crunchy peanut butter or add chopped peanuts.

Gluten-Free Version
Use a 1:1 gluten-free flour blend.

Extra Thick Cookies
Chill dough for 30 minutes before baking.

❄️ Storage & Freezing

Room Temperature: Airtight container up to 5 days
Refrigerator: Up to 7 days
Freezer (Baked): Up to 3 months
Freezer (Dough): Freeze dough balls and bake as needed

🥗 Nutrition (Per Cookie – Approx.)

Calories: 170
Fat: 9g
Carbohydrates: 17g
Protein: 4g
Sugar: 10g

✨ Final Thoughts

These Peanut Butter Butterscotch Cookies combine classic comfort with irresistible sweetness. They’re soft, chewy, and packed with flavor—perfect for sharing, gifting, or enjoying with a cold glass of milk.

OTHER RECIPES

PEANUT BUTTER COOKIES INGREDIENTS

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla

PEANUT BUTTER COOKIES INSTRUCTIONS
First of all combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.

And then bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

Next remove to cool on wire racks. Store in an airtight container.

This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids! Enjoy the cookies !
classic-peanut-butter-cookies

VIDEO:

Classic Peanut Butter Cookies

There’s something wonderfully nostalgic about classic peanut butter cookies. With their signature crisscross pattern, rich nutty flavor, and soft-yet-chewy texture, these cookies are a true baking staple. This high-value, blog-ready recipe delivers reliable results using simple pantry ingredients—perfect for beginners and seasoned bakers alike.

⭐ Why You’ll Love These Classic Peanut Butter Cookies

Old-fashioned flavor just like grandma used to make
Soft centers with lightly crisp edges
Made with everyday pantry staples
No chilling required
Perfect for holidays, bake sales, lunchboxes, or gifting

🧺 Ingredients

1 cup creamy peanut butter (regular, not natural)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Optional:

👩‍🍳 How to Make Classic Peanut Butter Cookies

Step 1: Preheat the Oven

Preheat to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter, Peanut Butter & Sugars

In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Step 3: Add Egg & Vanilla

Mix in the egg and vanilla extract until smooth and fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.

Step 5: Shape & Press

Roll dough into 1½ tablespoon balls. Place 2 inches apart on the baking sheet. Use a fork to gently press a crisscross pattern.

Step 6: Bake

Bake for 10–12 minutes, until edges are set and centers remain slightly soft.

Step 7: Cool

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

🔥 Pro Tips for Perfect Peanut Butter Cookies

Use regular peanut butter (not natural or oily)
Do not overbake—cookies firm up as they cool
For extra softness, bake closer to 10 minutes
Sprinkle flaky sea salt immediately after baking for contrast

🍪 Delicious Variations

Old-Fashioned Sugar-Rolled Cookies
Roll dough balls in granulated sugar before baking.

Peanut Butter Chocolate Chip Cookies
Fold in ¾ cup semi-sweet chocolate chips.

Crunchy Peanut Butter Cookies
Use crunchy peanut butter or add chopped peanuts.

Flourless Peanut Butter Cookies
Use only peanut butter, sugar, and egg.

Gluten-Free Version
Substitute flour with a 1:1 gluten-free baking blend.

❄️ Storage & Freezing

Room Temperature: Airtight container for up to 5 days
Refrigerator: Up to 7 days
Freezer (Baked): Up to 3 months
Freezer (Dough): Freeze dough balls and bake as needed

🥗 Nutrition (Per Cookie – Approx.)

Calories: 160
Fat: 9g
Carbohydrates: 15g
Protein: 4g
Sugar: 8g

✨ Final Thoughts

These Classic Peanut Butter Cookies are a timeless favorite—simple, comforting, and incredibly satisfying. Whether enjoyed warm from the oven or dunked in a glass of milk, this recipe is one you’ll come back to again and again.

OTHER RECIPES

PEANUT BUTTER COOKIES INGREDIENTS

* 1 cup unsalted butter
* 1 cup crunchy peanut butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking soda

PEANUT BUTTER COOKIES INSTRUCTIONS

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. The peanut butter cookies is ready to serve...! Enjoy the cookies !
peanut-butter-cookies.

VIDEO:

Peanut Butter Cookies

Nothing beats the comfort of classic peanut butter cookies—rich, nutty, soft in the center, and finished with those iconic crisscross fork marks. This high-value, blog-ready recipe is reliable, easy, and packed with deep peanut butter flavor, making it perfect for everyday baking or special occasions.

⭐ Why These Peanut Butter Cookies Are a Must-Bake

Big peanut butter flavor without being dry
Soft and chewy centers with lightly crisp edges
Made with simple pantry ingredients
No chilling required
Freezer-friendly and perfect for gifting

🧺 Ingredients You’ll Need

1 cup creamy peanut butter (regular, not natural)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Optional Add-Ins

Chocolate chips
Chopped peanuts
Peanut butter chips
Flaky sea salt (for topping)

👩‍🍳 How to Make Peanut Butter Cookies

Step 1: Preheat

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Step 3: Add Egg & Vanilla

Mix in the egg and vanilla until smooth.

Step 4: Combine Dry Ingredients

Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture until just combined.

Step 5: Shape & Press

Scoop dough into 1½ tablespoon balls and place 2 inches apart. Press gently with a fork to create a crisscross pattern.

Step 6: Bake

Bake for 10–12 minutes, until edges are set and centers look slightly soft.

Step 7: Cool

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

🔥 Expert Tips for Perfect Peanut Butter Cookies

Avoid natural peanut butter—it can make cookies crumbly
Slightly underbake for extra softness
Cookies firm up as they cool
Add flaky sea salt immediately after baking for contrast

🍪 Peanut Butter Cookie Variations

Peanut Butter Chocolate Chip Cookies
Fold in ¾ cup semi-sweet chocolate chips.

Crunchy Peanut Butter Cookies
Use crunchy peanut butter or add chopped peanuts.

Flourless Peanut Butter Cookies
Skip flour and use just peanut butter, sugar, and egg.

Gluten-Free Peanut Butter Cookies
Replace flour with a 1:1 gluten-free baking blend.

Vegan Peanut Butter Cookies
Use plant-based butter and a flax egg (1 tbsp flax + 2½ tbsp water).

❄️ Storage & Freezing Instructions

Room Temperature: Store in an airtight container up to 5 days
Refrigerator: Up to 7 days
Freezer (Baked): Up to 3 months
Freezer (Dough): Freeze dough balls and bake as needed

🥗 Nutrition Information (Per Cookie – Approx.)

Calories: 160
Fat: 9g
Carbohydrates: 15g
Protein: 4g
Sugar: 8g

✨ Final Thoughts

These Peanut Butter Cookies are everything a classic cookie should be—simple, nostalgic, and incredibly satisfying. Whether you enjoy them plain, dipped in milk, or loaded with chocolate chips, this recipe belongs in every baker’s collection.

OTHER RECIPES

Ingredients:

* 1 1/4 cups flour, sift or stir before measuring
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon vanilla
* 1 egg

INSTRUCTIONS
Sift together flour, salt, and baking powder; set aside.

Cream shortening, peanut butter, and sugars; beat in vanilla and egg.

Stir in flour mixture, blending well.

Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

The peanut butter cookies is ready to serve.....Enjoy !
crunchy-peanut-butter-cookies.

VIDEO:

AMAZING PEANUT BUTTER COOKIES

If you’re craving classic homemade peanut butter cookies that are rich, soft in the center, and perfectly crisp around the edges, this recipe delivers every single time. Made with pantry staples and packed with bold peanut butter flavor, these cookies are a must-bake for holidays, bake sales, or simple weeknight treats.

⭐ Why You’ll Love These Peanut Butter Cookies

Deep peanut butter flavor in every bite
Soft & chewy texture with lightly crisp edges
No chilling required – ready in under 30 minutes
Perfect for kids, gifting, or freezing
Easily adaptable for gluten-free or dairy-free diets

🥜 Ingredients (Simple Pantry Staples)

1 cup creamy peanut butter (not natural/separated)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Optional add-ins:

👩‍🍳 How to Make Amazing Peanut Butter Cookies

Step 1: Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream the Base

In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

Step 3: Add Wet Ingredients

Mix in the egg and vanilla extract until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.

Step 5: Shape & Press

Scoop dough into 1½ tablespoon balls. Place on baking sheet and gently press with a fork in a crisscross pattern.

Step 6: Bake

Bake for 10–12 minutes, until edges are set but centers look slightly soft.

Step 7: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

🔥 Pro Tips for Perfect Peanut Butter Cookies

Use regular creamy peanut butter (not natural) for best texture
Don’t overbake – cookies firm up as they cool
For extra chewiness, slightly underbake by 1 minute
Sprinkle flaky sea salt on top right after baking for a gourmet finish

🍫 Variations You’ll Love

Peanut Butter Chocolate Chip Cookies
Fold in ¾ cup semi-sweet chocolate chips.

Crunchy Peanut Butter Cookies
Use crunchy peanut butter or add chopped peanuts.

3-Ingredient Peanut Butter Cookies
Peanut butter + sugar + egg (no flour!)

Gluten-Free Peanut Butter Cookies
Swap flour with a 1:1 gluten-free baking blend.

Vegan Peanut Butter Cookies
Use plant-based butter and replace egg with a flax egg.

🥶 Storage & Freezing

Room Temperature: Store in an airtight container for up to 5 days
Freezer (Baked): Freeze for up to 3 months
Freezer (Dough): Freeze dough balls and bake straight from frozen (+1–2 minutes)

🥗 Nutrition (Per Cookie – Approximate)

Calories: 165
Fat: 10g
Carbohydrates: 15g
Protein: 4g
Sugar: 9g

💬 Final Thoughts

These Amazing Peanut Butter Cookies are the kind of recipe you’ll return to again and again. Simple, nostalgic, and unbelievably satisfying, they’re perfect with a glass of milk or a cup of coffee. Whether you keep them classic or customize with chocolate or nuts, this recipe is guaranteed to become a family favorite.

OTHER RECIPES

INGREDIENTS

1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg

PEANUT BUTTER COOKIES INSTRUCTIONS
Mix all ingredients in a bowl.

Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie.

VIDEO:

PEANUT BUTTER AND JELLY HEART COOKIES

❤️ Peanut Butter & Jelly Heart Cookies

Ingredients

For the Peanut-Butter Cookie Dough

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

For the Filling

½ cup strawberry, raspberry, or grape jam/jelly
(optional) Powdered sugar for dusting

Instructions

1. Make the Dough

Whisk together flour, baking soda, baking powder, and salt.
Cream butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.
Add egg and vanilla, beat well.
Add dry ingredients and mix just until a dough forms.
Chill dough for 30 minutes — this helps keep the heart shape crisp.

2. Shape the Cookies

Roll dough into 1-inch balls.
Place on a parchment-lined baking sheet about 2 inches apart.
Using your thumb or two fingers, press two angled thumbprints to form a heart shape.
- (Alternatively, use a small heart-shaped cookie cutter to press a shallow heart well.)
Fill each heart indentation with ½–1 teaspoon of your chosen jam or jelly.

3. Bake

Bake at 350°F (175°C) for 10–12 minutes.
Cookies should be lightly golden around the edges but still soft.
Cool on the baking sheet for 2–3 minutes before transferring to a rack.

Tips & Variations

PB&J Crumble: Sprinkle a little coarse sugar on the edges before baking for crunch.
Neater hearts: Chill the filled cookies for 10 minutes before baking so the jam stays tidy.
Flavor twist: Try apricot, blackberry, or strawberry-rhubarb jam.
Extra peanut flavor: Drizzle cooled cookies with melted peanut butter.

OTHER RECIPES

INGREDIENTS

1/2 c. butter
1/4 c. shortening
3/4 c. peanut butter
1 c. sugar
2 eggs
1 sm. jar raspberry jam
3 c. flour
1 tsp. vanilla
2 tbsp. milk
Heart shape cookie cutters
Rolling pin
Cookie sheet
Cooling rack

PEANUT BUTTER COOKIES INSTRUCTIONS
Beat butter, shortening and peanut butter together well. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more.

Roll dough out on lightly floured board 1/4 inch thick. Cut out heart shapes with cookie cutters. Place on lightly greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove to cooling rack. Spread 1 teaspoon of jam on cookie and cover with another cookie.

VIDEO:

MAGIC PEANUT BUTTER MIDDLES COOKIES

⭐ Magic Peanut Butter Middles Cookies

Soft, brownie-like chocolate cookies wrapped around a sweet peanut-butter filling.

Ingredients

Peanut-Butter Filling

¾ cup creamy peanut butter
¾ cup powdered sugar

Chocolate Cookie Dough

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup packed brown sugar
½ cup (1 stick) softened butter
¼ cup creamy peanut butter
1 egg
1 teaspoon vanilla extract

Instructions

1. Make the Peanut-Butter Middles

In a small bowl, mix peanut butter + powdered sugar until thick and smooth.
Roll into 1-inch balls (about 24).
Freeze or refrigerate while you prepare the dough — this makes wrapping easier.

2. Make the Chocolate Cookie Dough

In a bowl, whisk together flour, cocoa, baking soda, salt.
In a larger bowl, cream butter, peanut butter, granulated sugar, and brown sugar until fluffy.
Beat in egg and vanilla.
Add dry ingredients and mix into a soft dough.

3. Assemble

Scoop about 1 tablespoon of dough and flatten it in your palm.
Place one chilled peanut-butter ball in the center.
Wrap the chocolate dough around it and roll into a smooth ball.
Place on parchment-lined baking sheet.
If you like, roll dough balls in granulated sugar for sparkle.

4. Bake

Bake at 375°F (190°C) for 7–9 minutes.
Cookies should look slightly cracked on top but still soft — do not overbake.
Cool on the sheet for 2 minutes, then move to a rack.

Tips

For extra magic: press a little sea salt on top before baking.
These freeze extremely well — baked or unbaked.
Use natural peanut butter only if it's thick; runny PB makes the filling spread.

OTHER RECIPES

PEANUT BUTTER COOKIES INGREDIENTS
COOKIE DOUGH:

1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/2 c. softened butter (1 stick)
1/4 c. peanut butter
1 tsp. vanilla
1 egg

FILLING:

3/4 c. peanut butter
3/4 c. confectioners sugar

PEANUT BUTTER COOKIES INSTRUCTIONS

In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl combine filling ingredients; blend well. Roll into 30 (1 inch) balls, for each cookie. With floured hands shape about 1 tablespoon dough around 1 peanut butter ball. Cover completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees 7 to 9 minutes or until set and slightly cracked.

VIDEO:

EASY 1 2 3 PEANUT BUTTER COOKIES

🍪 EASY 1-2-3 PEANUT BUTTER COOKIES

(Also known as “3-Ingredient Peanut Butter Cookies”)
Crispy on the edges, chewy in the center, and incredibly simple.

🧈 INGREDIENTS (Makes 12–16 cookies)

You only need 3 ingredients:

1 cup peanut butter (creamy works best)
1 cup sugar (granulated)
1 large egg

That’s it!

🔪 INSTRUCTIONS

1. Mix the Dough

In a medium bowl, stir together:

Peanut butter
Sugar
Egg

Mix until smooth and fully combined.
The dough will be thick—this is normal.

2. Shape the Cookies

Scoop 1 tablespoon of dough.
Roll into a ball.
Place onto a parchment-lined baking sheet.
Use a fork to press a crosshatch pattern on top (the classic peanut butter cookie look).

3. Bake

Preheat oven to 350°F (175°C).
Bake for 9–12 minutes.
Remove when edges are lightly set but centers look soft.
Let cool 5 minutes before moving—they firm up as they cool.

⭐ TIPS FOR BEST RESULTS

Don’t overbake — they dry out quickly.
If dough is too soft, chill 10 minutes before rolling.
For a chewier cookie, use brown sugar instead of white (or half and half).
Natural peanut butter works but may make cookies crumbly—stir well.

🍫 OPTIONAL ADD-INS (Still Easy!)

Add ½ cup of any of these:

Or sprinkle the tops with a little sea salt before baking.

INGREDIENTS

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg

PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven 350°F.
Mix sugar and egg together, then and peanut butter. That's it. Now form into 1" balls an press with fork. Dip fork in a little sugar so it won't stick.
Bake for 10 to 12 minutes at 350°F.
Reese's Peanut Butter can be used; add chocolate chips, raisins, M&M'S® -

VIDEO: