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Gluten-free Peanut Butter Butterscotch Chocolate Chip Cookies Recipe

By Michelle Palin ~ My Gluten-free Kitchen
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 32 cookies
Gluten-free Peanut Butter Butterscotch Chocolate Chip Cookies
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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, See Recipe Notes
  • 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, at room temperature
  • 1 cup peanut butter, smooth or chunky, at room temp
  • 3/4 sugar
  • 1/2 cup 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

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.
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.

Nutrition

Serving: 1cookie | Calories: 145kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 111mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 103IU | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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