Yes, this title is a mouthful, but it’s a delicious mouthful for sure! These gluten-free peanut butter butterscotch chocolate chip cookies are like a sweeter, more flavorful version of peanut butter cookies! They’re a fun change from the usual peanut butter cookies without being extra work at all!
I’ve shared before that I never liked peanut butter cookies until I found and adapted a recipe to get to my gluten-free peanut butter cookies. I truly love those cookies and make them all the time.
My family loves peanut butter, loves chocolate, and another flavor that my family really loves is butterscotch. Those three flavors go well together in my gluten-free Scotcharoos recipe, so I thought, hey maybe I should combine them in a cookie too!
One day, I had the idea to include butterscotch chips and chocolate chips in my popular gluten-free peanut butter cookies.
I’m so glad I did this experiment because it resulted in incredibly delicious cookies without a lot of work! They’re really so easy!
Notes on ingredients and substitutions for gluten-free peanut butter butterscotch chocolate chip cookies:
- Peanut Butter: Jif Natural Creamy peanut butter is my go-to for these cookies, but have also made with regular Jif, Skippy Natural, and Trader Joe’s peanut butter.
- Salt: I assume in this recipe that you are using a peanut butter with some salt in it, thus the small amount of salt called for in the recipe. If you are using a natural peanut butter that has no salt added, I would bump up the amount of salt called for in the recipe to 1/2 teaspoon.
- Butterscotch Chips: I like to use Guittard Butterscotch chips because they are made in a dedicated gluten-free facility. Other brands appear to be free of gluten ingredients based on their ingredient list, but Guittard is the only one I’ve found that is from a dedicated gluten-free facility. I wish they were certified gluten-free, or another company was, but until then, this is definitely the safest one I’ve found. Additionally, I haven’t found a butterscotch chip that doesn’t have dairy anywhere. If you do, let me know! I buy the Guittard Butterscotch chips at my local Winco store, but you can also buy them online at Amazon here.
- As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with both and gfJules gluten-free flour, Cup4Cup, King Arthur Measure for Measure gluten-free flour, Authentic Foods Multi-Blend, Gluten Free Mama’s Almond Flour Blend and Pamela’s.
I use my stand mixer to mix these up. It makes a pretty thick dough. Most people stir the chocolate chips and butterscotch chips in by hand at the end, but as someone with RA, I let my mixer mix them in on low. I haven’t had a problem doing it that way at all!
I use a medium sized cookie scoop to scoop up consistently sized cookies. I scoop these onto sheets of parchment paper which helps keep the cookies from sticking and makes pan clean-up a breeze!
If you like the look of my cookies where you can see some of the chips on the top of the cookie, then when the cookies come out of the oven, gently press additional butterscotch and chocolate chips into the surface.
Do I do this when I’m just making them for my family to chow down on? No. But if I’m bringing them to share with others, then I do take that extra couple minutes to do that! Even just 3-5 chips sprinkled on each one just makes them look so appealing!
These cookies make such a yummy after school treat! My kids loved having a couple of these with a cup of milk after school!
Looking for some other after-school treats? If your kids like oatmeal cookies, then I recommend these gluten-free oatmeal chocolate chip cookies. – my kids loved them! I know my kids would love these gluten-free no bake peanut butter chocolate bars.
And my kids always love when I have my gluten-free monster cookies waiting when they get home! These gluten-free energy bites would be another yummy after school treat that uses peanut butter!
Look at that texture on these cookies:
Love the combination of peanut butter and chocolate? Try my gluten-free peanut butter brownies, which I make at least monthly! Or try this vegan peanut butter pie that looks incredibly decadent!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free peanut butter butterscotch chocolate chip cookies recipe:
Gluten-free Peanut Butter Butterscotch Chocolate Chip Cookies
Perfect for an after school treat, these gluten-free peanut butter butterscotch chocolate chip cookies are so good! Grab a glass of milk!
Ingredients
- 1 1/4 cup good gluten-free all-purpose flour *
- 1/2 tsp. xanthan gum or guar gum (omit if your flour blend has already)
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, softened (1 stick), margarine, or organic vegetable shortening
- 1 cup peanut butter at room temp (smooth or chunky)
- 3/4 sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 Tbsp. milk or dairy-free milk alternative
- 1 tsp. pure vanilla extract
- 3/4 cup butterscotch morsels
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt. Set aside.
- In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla extract and mix well. Add the flour mixture and beat thoroughly.
- With the mixer on low, mix in the butterscotch morsels and semi-sweet chocolate chips just until mixed. You can hand stir these as well.
- Use a medium size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion.
- Bake for 12-13 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie, don't bake until firm!
- Cool the cookies on the sheet for a minute, then remove to cool completely. If you'd like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are still hot.
- Makes about 32-36 cookies, depending on how much of the yummy dough you eat.
Notes
Salt: I assume in this recipe that you are using a peanut butter with some salt in it, thus the small amount of salt called for in the recipe. If you are using a natural peanut butter that has no salt added, I would bump up the amount of salt called for in the recipe to 1/2 teaspoon.
If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Gluten-free Peanut Butter Butterscotch Chocolate Chip Cookies - Chrissy's Gluten-free Kitchen
Saturday 28th of March 2020
[…] search, I found a great recipe for gluten-free peanut butter butterscotch chocolate chip cookies at My Gluten-free Kitchen. Oh, boy is that a mouthful! Say that three times […]
Cathy
Wednesday 10th of April 2019
Hi,
What brand of butterscotch chips did you use? I checked with Nestles and Hershey and neither of theirs are gluten free.
Michelle Palin ~ My Gluten-free Kitchen
Wednesday 10th of April 2019
Look up in the section of this blog post that says Notes on Ingredients and Substitutions. :)