Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies
There’s something magical about the combination of honey roasted peanuts and butterscotch chips in a cookie. It brings together a delightful crunch and a hint of sweetness that makes each bite an irresistible treat. These Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies are not just your average cookie; they are a glorious blend of textures and flavors that will have you reaching for just one more—who are we kidding, probably two or three more! Whether you’re baking for a special occasion or just because, this cookie recipe is sure to impress.
Why This Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies Stands Out
What sets these cookies apart is their unique blend of ingredients. The honey roasted peanuts provide a sweet and savory crunch, while the butterscotch chips melt into a deliciously gooey center. The addition of cinnamon adds warmth, making these cookies perfect for any season. With a soft and chewy texture that contrasts perfectly with the crunchy peanuts, each cookie is a delightful experience. Plus, they are super easy to whip up, making them a go-to recipe for beginners and seasoned bakers alike.
Ingredient Rundown
- 1 cup unsalted butter, softened – This is the base of your cookies, providing richness and flavor.
- 1 cup light brown sugar, packed – The brown sugar adds moisture and a deep, caramel-like flavor.
- 1 cup granulated sugar – A classic sweetener that helps create a nice, crisp edge.
- 1 large egg – Acts as a binder and adds structure to the cookies.
- 2 teaspoons vanilla extract – Enhances the overall flavor of the cookies.
- 2 cups all-purpose flour – The main dry ingredient that gives the cookies their structure.
- 2 teaspoons cornstarch – Helps to create a softer texture.
- 1 teaspoon baking soda – A leavening agent that helps the cookies rise.
- 1 teaspoon cinnamon – Adds warmth and depth to the flavor.
- Pinch of salt, optional and to taste – Enhances the sweetness of the cookies.
- One 11-ounce bag butterscotch chips, about 1 ¾ cups – The star ingredient that makes these cookies ooey-gooey.
- 1 cup honey roasted peanuts – Adds a delightful crunch and sweetness. You can substitute with dry-roasted salted peanuts or your favorite nut.
Hardware & Gadgets
- Mixing bowls – For blending your ingredients.
- Electric mixer – Makes creaming the butter and sugars a breeze.
- Measuring cups and spoons – Essential for precise measurements.
- Baking sheets – To bake your cookies evenly.
- Parchment paper – Helps prevent sticking and makes cleanup easy.
- Cookie scoop – For evenly portioning your cookie dough.
Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies: How It’s Done
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly golden brown.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add the Egg and Vanilla
Add the large egg and vanilla extract to the butter mixture. Continue to beat until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Fold in the Mix-Ins
Using a spatula, gently fold in the butterscotch chips and honey roasted peanuts until evenly distributed throughout the dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop heaping tablespoons of cookie dough onto prepared baking sheets lined with parchment paper, leaving about 2 inches of space between each cookie.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but slightly soft. They will continue to cook on the baking sheet after removed from the oven.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies warm or at room temperature!
In-Season Swaps
- For a fall twist, try adding chopped apples or pumpkin spice.
- In winter, consider using peppermint chips instead of butterscotch for a festive touch.
- In summer, add dried cranberries or cherries for a tart contrast.
- Swap honey roasted peanuts for chopped pecans or walnuts for a different nutty flavor.
What Not to Do
- Do not overmix the dough once you add the flour. This can lead to tough cookies.
- Don’t skip the cornstarch; it’s key for achieving that soft and chewy texture.
- Avoid using cold butter; it should be softened for best results.
- Do not overcrowd your baking sheets; give the cookies room to spread.
Best Ways to Store
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to three months.
- To reheat, microwave for a few seconds or bake at 300°F (150°C) for 5-7 minutes.
Your Top Questions
Can I use other types of nuts in this recipe?
Absolutely! You can substitute honey roasted peanuts with any of your favorite nuts, such as almonds or cashews. Just keep in mind that the flavor and texture will change slightly.
What if I don’t have butterscotch chips?
You can replace butterscotch chips with chocolate chips, peanut butter chips, or even white chocolate chips for a different flavor profile.
How do I know when my cookies are done baking?
The edges should be light golden brown, while the centers should look slightly underbaked. They will continue to set as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just make sure to let it soften slightly before scooping and baking.
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Make It Tonight
Don’t wait for a special occasion to treat yourself to these Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies. With simple ingredients and straightforward steps, you can whip up a batch in no time. Gather your ingredients, preheat your oven, and prepare to indulge in a cookie experience that’s sure to delight your taste buds and warm your heart. Happy baking!
Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the butterscotch chips and honey roasted peanuts until evenly distributed throughout the dough.
- Drop heaping tablespoons of cookie dough onto prepared baking sheets lined with parchment paper, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a single layer for up to three months.
- To reheat, microwave for a few seconds or bake at 300°F (150°C) for 5-7 minutes.
