Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you’d like!

Have you ever made a pan of Scotcheroos? They’re rice krispie treats made with peanut butter, butterscotch and chocolate and they’re addicting! It’s a classic recipe that’s been popular for decades. These cookies have all the flavors of Scotcheroos baked in, which is just delicious. I hope you enjoy them!

Ingredients for Scotcheroo Cookies

Butter: ½ cup salted butter, softened, adds moisture and richness, helping to create a tender texture. Using salted butter balances the sweetness, but you can use unsalted if that’s what you have on hand.

Sugars: Adding ½ cup white granulated sugar provides sweetness and helps with spreading, while ½ cup light brown sugar adds moisture and a subtle caramel note.

Egg: 1 large egg binds ingredients together and provides structure.

Extract: Use 1 teaspoon vanilla extract to enhance the overall flavor.

Peanut butter: ½ cup creamy peanut butter is the star flavor, giving the cookies their signature nutty richness and chewiness.

Flour: The base that holds everything together is 1 ¾ cups all-purpose flour.

Baking powder: 1 teaspoon baking powder acts as a leavening agent to give the cookies a light lift. Make sure you use baking powder, not baking soda. This is going to help your cookies develop that soft, chewy texture.

Chips: Adding 1 cup of each semi-sweet chocolate chips and butterscotch baking chips provide pockets of melted sweetness and contrast, enhancing the overall flavor complexity. You can also melt down some extra butterscotch chips and drizzle over your cookies for an extra punch of flavor.

Tips for making Scotcheroo Cookies

• Brown sugar: I recommend using light brown sugar for this recipe. You are going to get a lot of extra sweetness from the butterscotch chips, so you don’t really need the sweetness that dark brown sugar would bring.
• Softened butter: You just need your butter to be softened, not at room temperature. If you are worried that your butter might be too soft then you can cover the cookie dough with plastic wrap and chill it in the fridge for 30 minutes.
• Using an electric mixer: If you are using a stand mixer then you probably won’t need to combine the butter, sugar, eggs, and vanilla for the full 7 minutes. You just want to cream the butter and sugar until the sugar is dissolved and incorporate the eggs and vanilla until you reach that light, fluffy consistency.

How long are Peanut Butter Butterscotch Cookies good for?

You can store your cookies on the counter for up to a week or in the fridge for up to 6 days. Your cookies are going to dry out a little faster if you keep them in the fridge will will cause them to last a little less time.

If you want to keep your cookies for an extended period, you can freeze them up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.

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Scotcharoo Cookies Recipe

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you'd like!

Course Cookies, Dessert

Cuisine American

Keyword Scotcheroo Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 207kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter softened
• ½ cup white granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup creamy peanut butter
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch baking chips

Instructions

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Add your softened butter to a large mixing bowl along with the granulated sugar and brown sugar. Use an electric hand mixer to cream the butter and sugars on medium speed for 4 minutes. After 4 minutes, add the egg and vanilla. Continue whisking for another 3 minutes. By the time you are done mixing, your batter should be fluffy and light in color.
• Reduce the speed of your hand mixer and mix in the peanut butter until it is completely incorporated. Slowly whisk in the flour and baking powder until no dry clumps of flour remain in the cookie dough.
• Use a silicone spatula to fold in the chocolate and butterscotch chips, ensuring they are evenly distributed throughout your cookie dough.
• Use a cookie scoop or spoon to drop balls of cookie dough about 1 ½ tablespoons in size onto a cookie sheet. Space your cookies at least an inch apart to account for spreading and bake for 10-12 minutes.
• If you’d like, you can melt some extra chocolate chips and drizzle them over your cookies as they come out of the oven. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 139IU | Calcium: 22mg | Iron: 1mg

Can I make Scotcharoo Cookies without butterscotch chips?

Yes, you can omit butterscotch chips if you prefer. Replacing them with additional chocolate chips or peanut butter chips will maintain sweetness and texture while changing the flavor profile.

What is the differences between Scotcheroos and Scotcharoo Cookies?

Scotcheroos are no-bake bars made with rice cereal, peanut butter, and a chocolate-butterscotch topping. Scotcharoo Cookies are baked, combining similar flavors into a traditional cookie form, often with flour and eggs.

What is the best way to drizzle chocolate over cookies?

Melt chocolate chips in short intervals in the microwave or over a double boiler until smooth. Use a spoon or piping bag to drizzle over warm cookies for even coverage that sets as the chocolate cools.

What are some tips for getting a fluffy and light cookie batter?

Cream the butter and sugars for at least 4 minutes until light and fluffy. Whisk in the egg and vanilla thoroughly, then incorporate peanut butter and dry ingredients slowly to maintain batter aeration. Avoid overmixing the flour to keep the dough tender.

Try more of our simple & tasty cookie recipes here:

• These Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy, made with butter, cream cheese, brown sugar, and plenty of semi-sweet chocolate chips.
• Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with nutty peanut butter, hearty oats, and melty chocolate chips.
• Our 10-Cup Cookies are a chewy, flavor-packed treat made with 1 cup each of delicious mix-ins—like oats, peanut butter, pecans, coconut, and more—for the ultimate everything-cookie!
• Jumbo Chocolate Chip Cookies are made with classic ingredients but baked extra big—twice the size of traditional cookies for double the deliciousness!
• Our recipe for Toasted Pistachio Chocolate Chip Cookies is a delicious twist on the classic, combining rich chocolate chips with nutty, buttery toasted pistachios for extra flavor and crunch!
• Make a batch of these Raspberry Chocolate Chip Cookies that are bursting with flavor! Fresh raspberries add a juicy, tangy twist to the classic chocolate chip cookie, making them extra irresistible.

Scotcharoo Cookies have that iconic peanut butter flavor, loaded with both chocolate and butterscotch chips, then finished with a chocolate drizzle! Your favorite krispie treat in cookie form!

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