Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of three stacked oatmeal cookies topped with a layer of chocolate, with the top cookie partially bitten. A glass of milk is blurred in the background.

Chewy Peanut Butter Scotcheroo Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour
  • Yield: 20 - 22 cookies 1x
  • Category: Cookies; Dessert Recipes
  • Method: Baked
  • Cuisine: American; Midwestern
  • Diet: Vegetarian

Description

These Chewy Peanut Butter Scotcheroo Cookies are everything you love about a classic scotcheroo bar—peanut butter, chocolate, Rice Krispies—turned cookie!

Baked until chewy in the center with a crackly-crisp bite and glossy swirl of dark chocolate and butterscotch on top, they’re a Midwesterner’s dream.

Nostalgic, craveable, and just a little bit elevated, it’s the kind of treat that disappears fast. Perfect for summer weekends at the cabin, holiday cookie trays, and everything in between.

Ingredients

Scale

for the peanut butter cookies:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar, plus ¼ cup for coating
  • ½ cup lightly packed light brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups Rice Krispies cereal, plus ½ cup for coating

for the dark chocolate butterscotch topping:

  • heaping ½ cup dark chocolate chips
  • heaping ½ cup butterscotch chips
  • 1 heaping tablespoon creamy peanut butter

Instructions

  1. Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, peanut butter, granulated sugar, and brown sugar. Beat on medium speed for 4-5 minutes, until light and fluffy. Add the egg, egg yolk, and vanilla, mixing until fully incorporated.A glass mixing bowl containing creamed butter and sugar, with two egg yolks and vanilla extract on top. Surrounding the bowl are measuring cups and small bowls with brown sugar and other baking ingredients.
  2. Mix in the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt, breaking up any lumps. Gradually add the dry ingredients to the wet mixture. When the dough is nearly combined, add the Rice Krispies and mix just until incorporated.A glass mixing bowl contains a partially mixed dough with crispy rice cereal being poured in from a white bowl, set on a light blue tiled surface.
  3. Portion and chill the cookie dough: Scoop the dough into 20-22 balls (about 1 ½ tablespoons each). I like using a spring-loaded cookie scoop for ease and consistency. Place the remaining ½ cup Rice Krispies in a small bowl, crush into fine bits, and mix with the remaining ¼ cup granulated sugar. Roll each dough ball in the crispy sugar to coat. Arrange on a baking sheet and chill for 20-30 minutes while the oven preheats.A glass bowl of cookie dough sits beside a metal baking tray with scoops of dough and a cookie scoop on a light blue countertop.
  4. Baking prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the chilled dough balls on the prepared sheets, spacing 2-3 inches apart. Use your fingers to gently flatten the tops into discs.A bowl filled with a powdery coating, with a round dough ball being rolled in it; more coated dough balls are arranged on a baking tray nearby, all set on a light blue tiled surface.
  5. Bake the cookies: Bake one sheet at a time for 10–11 minutes, until the edges are golden and set but the centers are soft and puffy. Let cool on the baking sheet until fully set.
  6. Finish with dark chocolate butterscotch topping: Once the cookies are cool, make the scotcheroo topping. In a microwave-safe bowl, combine the chocolate chips, butterscotch chips, and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Spoon over the center of each cookie and use the back of the spoon to gently spread it to the edges. Let set before serving. Enjoy!A baking tray with oat cookies, some topped with melted chocolate. A spoon rests on the tray, spreading chocolate on a cookie. A glass bowl of melted chocolate sits nearby on white parchment paper.

Equipment

Notes

Storage, Freezing & Make-Ahead

  • Storage: These scotcheroo cookies are best enjoyed within 1-2 days, though you can store any leftovers covered at room temperature for up to 4-5 days.
  • Make-ahead: To make ahead the dough of time, prep the dough through Step 3 Slightly flatten dough balls before chilling in the refrigerator. Once firm, transfer to a resealable freezer-safe bag or container.
  • Freezing: Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 2–3 extra minutes as needed.

Find it online: https://playswellwithbutter.com/scotcheroo-cookies/