1-Preparation: Getting ready to bake Peanut Butter Butterscotch Cookies is a breeze once you follow these steps, and you’ll end up with soft, chewy treats that hit the spot. Start by preheating your oven to 350°F (175°C) and lining your baking sheets to avoid any sticking issues. This simple prep sets the stage for cookies that are full of that sweet and salty magic.

2-Mix dry ingredients: In a bowl, mix the dry ingredients first: 1 ⅓ cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Then, in another bowl, cream together 10 tablespoons of softened unsalted butter and ⅔ cup creamy peanut butter until smooth. Add in ¼ cup granulated sugar, ⅔ cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract, blending everything well.

3-Combine and bake: Now, combine the wet and dry mixtures just until they’re incorporated, then stir in about ⅔ cup of the butterscotch chips. Scoop the dough into 1 ½ tablespoon balls and place them on your prepared sheets. Press the remaining butterscotch chips on top of each ball for extra flavor. Bake for 8-11 minutes until the edges turn golden but the centers stay a bit underdone they’ll finish cooking on the sheet. Right after pulling them out, sprinkle generously with flaky sea salt, then let them cool briefly before moving to wire racks.

4-Tips and notes: Remember, keep your butter softened but not melted to stop the cookies from spreading too much. If the dough feels too soft, chill it for about an hour. And hey, if you’re out of butterscotch chips, chocolate ones work great too just don’t overbake for the best results. Make sure to let baking sheets cool fully between batches for even baking. Try pairing these with a simple no-churn ice cream for a fun dessert twist.