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Double Butterscotch Peanut Butter Cookies


1 ½ cups Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1/2 cup Spanish Peanuts or Cocktail Peanuts

1 1/2 teaspoons Coarse Kosher Sea Salt -or- 2 Tablespoons Pork Panko

12 Butterscotch Candy Disks

8 Tablespoons Salted Butter

1/2 cup packed Dark Brown Sugar

1/2 cup Sugar

1/2 cup Crunchy Peanut Butter

1 Eggs

1 teaspoon Vanilla

1 11oz Bag Butterscotch Morsels


  • Preheat the oven to 350.

  • In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

  • Place peanuts in a blender and pulse until the texture of bread crumbs (or chop on a cutting board).

  • Line a baking sheet with parchment.

  • Arrange unwrapped butterscotch disks on baking sheet.

  • Put into the oven for 9 minutes. They should be melted and beginning to bubble.

  • Sprinkle melted candies with chopped peanuts.

  • Allow to cool then chop into the texture of bread crumbs.

  • Place in a bowl and stir in salt or pork panko and set aside.

  • In a stand mixer (or by hand) beat butter until creamy. Add sugars to butter and beat until fluffy. about Scrape bowl sides as necessary, to ensure all is well mixed. Beat in 1/2 cup crunchy peanut butter until well incorporated, then blend in egg and vanilla.

  • By hand, stir the dry ingredients into peanut butter mixture followed by the bag of butterscotch morsels.

  • Form dough into 24 rough balls.

  • Roll dough balls in butterscotch candy crumb and place on on a baking sheet well spaced.

  • Bake for 14-15 minutes.

  • Remove from oven and transfer to a cooling rack to cool.

Recipe makes 24 cookies.

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