Everything You Love About a Classic Butterscotch Scotcheroo—Now in a Chewy Peanut Butter Cookie!
If you grew up in the Upper Midwest like me, you already know: Scotcheroos aren’t just a dessert—they’re tradition. The iconic peanut butter Rice Krispies bars quietly show up everywhere, from backyard picnics to weekends Up North.
I’ll never forget how sticky my little hands were the first time I made scotcheroos in Mrs. Johnson’s middle school Home Ec class. I’ve made many pans since then, but this summer, I was inspired to give a playful spin to my most nostalgic treat. Meet: Scotcheroo cookies!
The result? All the rich, peanut buttery flavor of a Scotcheroo—just in cookie form. For that classic snap-crackle-pop, I fold Rice Krispies into the dough and roll each cookie ball in crushed Krispies and sugar (a trick I picked up from my Grandpa Clarence).
Once baked, the chewy, crackly scotcheroo cookies are topped with a silky swirl of melted chocolate and butterscotch. It’s firm and fudgy, yet soft enough to sink your teeth into—just like the bars.
You take a bite and know it’s a cookie, but when you close your eyes, you’ll taste the scotcheroo of your childhood. 😊 Just like you remember—but dare I say better!?
Nostalgic Baking Necessities
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Stainless Steel Measuring Cups & Spoons
Buy Now →How to Make Peanut Butter Rice Krispies Cookies Inspired by Scotcheroos
My ideal peanut butter cookie is soft and chewy in the center, but golden and crispy on the edges. That’s exactly what we’re aiming for here!
After a quick chill in the fridge, use your fingers or the flat bottom of a measuring cup to gently flatten each dough ball, then bake in a 350°F oven until the scotcheroo cookies are golden on the edges but soft and puffy in the center (10-11 minutes).
Finish with the Classic Scotcheroo Chocolate Topping
While the scotcheroo cookies cool, prepare the topping by melting the peanut butter, chocolate, and butterscotch chips in the microwave until the mixture is smooth. Be sure to heat in short, 30-second intervals and stir between each one. This prevents the chocolate from seizing up, so the topping stays glossy and lump-free.
I can’t wait for you to try these Chewy Peanut Butter Scotcheroo Cookies! If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy baking!
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Chewy Peanut Butter Scotcheroo Cookies
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Equipment
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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.
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I’m really glad I put some of the dough in the freezer because these were almost gone the day I made them! They’re deliciously crunchy and the perfectl mix of peanut butter, chocolate, and butterscotch!
Saving some dough for later is brilliant, Melody! So glad you loved the cookies as much as we do!
These cookies were a huge hit with our family and friends tonight. The chewy peanut buttery cookie, the crispiness of the Rice Krispies and the sprinkle of salt on the top made these practically perfect in every way. Everyone left asking for the recipe. This is a recipe everyone needs in their back pocket for a quick and easy dessert to share with everyone.
You made these cookies SO fast, Marisa!! Thrilled to hear they were a big hit with your family and friends! Thanks so much for taking the time to leave a review 🙂