Scotcheroo Cookies Recipe with Chocolate and Butterscotch

Scotcheroo Cookies put a fresh spin on a familiar favorite. These cookies combine the rich warmth of butterscotch and peanut butter with the smooth sweetness of milk chocolate chips, yielding soft, chewy cookies that are both comforting and indulgent. They’re easy to make and ideal for sharing at coffee time, potlucks, or any casual gathering.

My daughter recently baked a batch of these Scotcheroo Cookies and they immediately became a house favorite. If you enjoy the combination of butterscotch and peanut butter, these cookies deliver that flavor in every bite along with satisfying chew and a pleasant chocolate finish.

These cookies are soft and chewy, with the butterscotch chips offering a caramel-like sweetness, peanut butter chips adding depth and nuttiness, and milk chocolate chips bringing a creamy finish. They’re great warm from the oven or later at room temperature—perfect for serving with coffee or a cold glass of milk.

Below you’ll find the ingredients, clear step-by-step instructions, helpful tips for best results, and answers to common questions so you can bake a perfect batch of Scotcheroo Cookies at home.

Why You’ll Love These Scotcheroo Cookies

Scotcheroo Cookies blend three complementary elements—creamy butterscotch, rich peanut butter, and familiar milk chocolate—into a single cookie that is sweet, chewy, and satisfying. The combination creates layered flavor and pleasing texture, making these cookies a crowd-pleasing treat for both casual snacking and special occasions.

Ingredients

Gather the following ingredients before you start. This simple list yields roughly 30–36 cookies depending on the size you make:

• 1 cup packed brown sugar
• ½ cup white sugar
• 1 cup shortening (or substitute butter; see notes)
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 2½ cups all-purpose flour
• ⅓ cup butterscotch chips
• ⅓ cup peanut butter chips
• 1 cup milk chocolate chips (or dark chocolate, if preferred)

Step-by-Step Instructions

Follow these steps for consistent results. Prepare a baking sheet with parchment paper before you begin.

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the brown sugar, white sugar, and shortening on medium speed until smooth.
3. Add the eggs one at a time, mixing on low speed until incorporated.
4. Mix in the vanilla, baking soda, and salt for about 10–15 seconds.
5. Gradually add the flour while increasing the mixer speed to medium-high, mixing until a soft cookie dough forms.
6. Fold the butterscotch chips, peanut butter chips, and milk chocolate chips into the dough using a spoon or spatula, distributing them evenly.
7. Roll the dough into small balls (you should get about 30–36) and place them on the prepared baking sheet, spacing them evenly to allow for spreading.
8. Bake for 8–10 minutes, or until the edges are set and the tops are a light golden brown.
9. Transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips and Tricks for Success

1. Mix the wet ingredients thoroughly until creamy for an even texture.
2. Space the dough balls evenly on the baking sheet to prevent sticking or uneven baking.
3. Watch the baking time closely—8–10 minutes should yield soft, chewy cookies; a little longer will produce firmer edges.
4. Allow cookies to cool on a rack; cooling helps them set while retaining chewiness.

FAQs

Can I use butter instead of shortening?

Yes. Butter will add a richer flavor but can make the cookies spread more and become slightly flatter. If you prefer a taller, softer cookie, stick with shortening or chill the dough before baking when using butter.

Can I substitute dark chocolate for milk chocolate?

Absolutely. Dark chocolate will give a deeper, less sweet chocolate note and pairs nicely with the butterscotch and peanut butter flavors.

What can I use if I can’t find butterscotch chips?

Caramel chips or toffee bits make good substitutes and provide a similar buttery-sweet profile.

Can I refrigerate the dough ahead of time?

Yes. Refrigerate the dough up to 24 hours. Chilled dough often bakes into thicker cookies with more developed flavor. This is especially helpful if you use butter instead of shortening.

How should I store the cookies?

Store cooled cookies in an airtight container at room temperature for a few days, or freeze for longer storage. Separate layers with parchment to prevent sticking.

Scotcheroo Cookies are an easy, rewarding recipe that highlights simple pantry ingredients for maximum flavor. They’re adaptable—swap chips, chill the dough, or change fats to suit your preference. Share a batch with friends and family and watch them disappear. Happy baking!

Recipe Details

Yield: About 30–36 cookies • Prep time: 20 mins • Cook time: 8–10 mins • Calories: Approximately 159 kcal per cookie

Ingredients (summary)

• 1 cup packed brown sugar
• ½ cup white sugar
• 1 cup shortening (or butter)
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2½ cups flour
• ⅓ cup butterscotch chips
• ⅓ cup peanut butter chips
• 1 cup milk chocolate chips

Instructions (brief)

1. Cream sugars and shortening, add eggs and vanilla.
2. Stir in baking soda and salt, then gradually add flour.
3. Fold in all chips, shape dough into small balls, and bake at 350°F for 8–10 minutes.
4. Cool on a wire rack and serve.