Yes, the title is long, but these cookies are worth it! These gluten-free peanut butter butterscotch chocolate chip cookies are a richer, sweeter spin on classic peanut butter cookies. They combine familiar flavors—peanut butter, chocolate, and butterscotch—into an easy, crowd-pleasing cookie that doesn’t require extra effort.
I used to dislike peanut butter cookies until I adapted a favorite recipe into a gluten-free version that I now make all the time. My family loves peanut butter, chocolate, and butterscotch, so I combined those flavors into these cookies—and the result was delicious.
These cookies are simple to make. The dough is thick and holds mix-ins well, and you can use a stand mixer or stir by hand. I prefer using a stand mixer to save my hands, but hand-stirring the chips works perfectly too. A medium cookie scoop gives consistent sizes, and baking on parchment or silicone mats prevents sticking and makes cleanup easy.
Notes on ingredients and substitutions for gluten-free peanut butter butterscotch chocolate chip cookies:
- Peanut Butter: Jif Natural Creamy works great, but regular Jif, Skippy Natural, or Trader Joe’s peanut butter are good alternatives.
- Salt: This recipe assumes your peanut butter contains some salt. If you use unsalted natural peanut butter, increase the salt to 1/2 teaspoon.
- Butterscotch Chips: I prefer Guittard butterscotch chips because they are made in a dedicated gluten-free facility. Most butterscotch chips contain dairy; if you find a dairy-free option, that’s useful to know. I buy Guittard locally, but they’re also widely available online.
- Gluten-free Flour: Use a high-quality all-purpose gluten-free flour blend. Avoid blends heavy in bean flours or mostly rice flour, which can yield a gritty texture. This recipe has worked well with gfJules, Cup4Cup, King Arthur Measure for Measure, Authentic Foods Multi-Blend, Gluten Free Mama’s Almond Flour Blend, and Pamela’s.
Once baked, the cookies are soft with a tender texture. If you want the cookies to look extra appealing, gently press a few additional butterscotch and chocolate chips into the tops right after they come out of the oven. That step is optional but makes a nice presentation when sharing.
These are perfect as an after-school treat. My kids love a couple of these cookies with a glass of milk. They’re also a great bake-to-share option—easy to double and transport.
The texture is soft and slightly chewy with visible chips throughout—great for peanut butter and chocolate lovers. If you enjoy these flavor combinations, you might already have other favorite peanut butter desserts to pair them with.
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 irresistible with a glass of milk.
15 minutes
13 minutes
28 minutes
Ingredients
- 1 1/4 cup good gluten-free all-purpose flour *
- 1/2 tsp xanthan gum or guar gum (omit if your flour blend already contains it)
- 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 temperature (smooth or chunky)
- 3/4 cup 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 (if using), baking soda, baking powder, and salt. Set aside.
- In the bowl of a mixer, beat the butter and peanut butter until fluffy. Add sugars and beat until smooth. Add the egg, milk, and vanilla and mix until combined. Add the flour mixture and beat until well incorporated.
- With the mixer on low, mix in the butterscotch morsels and chocolate chips until just combined, or fold them in by hand.
- Use a medium cookie scoop to portion dough into rounds and place on lined baking sheets, leaving room for expansion.
- Bake 12–13 minutes. Do not overbake—cookies may seem slightly underdone but will be soft and tender when cooled.
- Cool on the sheet for a minute, then transfer to a rack to cool completely. If desired, press a few extra chips into the tops while still warm.
- Makes about 32–36 cookies.
Notes
If using a flour blend that already includes xanthan or guar gum, omit the added gum. Double-check all ingredients if you need this recipe to be strictly gluten-free. If your peanut butter is unsalted, increase the salt to 1/2 teaspoon for balanced flavor.
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