Salted Peanut Butterscotch Cookies, an easy homemade cookie recipe with peanuts and butterscotch.
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These Salted Peanut Butterscotch Cookies are the third out of four cookies that can be made with the basic dough I have been writing about the last two days. The other recipes are Peppermint White Chocolate Sticks, Nutty Jam Nests, and Kahlua Drizzled Butter Cookies.
The frosting for these Salted Peanut Butterscotch Cookies is made with a box of instant butterscotch pudding mix, although you could substitute any flavor of pudding. I just happened to have butterscotch in the house and thought it would work well with the salted peanuts we also had in the cupboard. These cookies are salty and sweet all in one!
If you’re just tuning in…Here’s another picture of what the dough looks like and you can double, quadruple, etc. the recipe and divide the dough, wrap it, then refrigerate. I quadrupled the basic dough recipe to make all 4 cookie recipes mentioned above.
After you’ve chilled the dough, break it into pieces and roll into 24 balls. Flour your hands if necessary if the dough is a little sticky.
After you bake and cool the cookies make the frosting. Although the pudding mix may appear light in color once you add the milk and other ingredients it will turn a brownish color.
After you frost the cookies, don’t forget to sprinkle the nuts on top when you’re done if you’re using nuts. Salted peanuts go so well with the sweet butterscotch frosting!
Experiment with different pudding mixes for a completely different cookie!
Hope you enjoy these Salted Peanut Butterscotch Cookies!
Salted Peanut Butterscotch Cookies
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 (~3.4oz) box butterscotch flavored instant pudding
- 3-5 tablespoons milk
- 1/2 cup roasted & salted peanuts chopped
- In a large mixing bowl, beat together 1/2 cup butter and granulated sugar with electric mixer until well combined and creamy. Beat in egg and vanilla until well combined.
- In a separate small bowl mix together flour, baking powder, and salt until well combined. Beat into butter/sugar mixture until well combined. Wrap dough up in plastic wrap and refrigerate for 2-3 hours or until well chilled (can refrigerate overnight or up to a few days).
- Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick spray or line with parchment paper or silpats.
- Roll the cookie dough into 24 balls. Place on baking sheets. Bake at 350 degrees F for 14-17 minutes. Cool slightly then move to wire racks to cool completely.
- In a large mixing bowl beat together 1/4 cup butter, powdered sugar, and pudding with electric mixer on medium speed until just combined. Slowly beat in milk one tablespoon at a time until spreadable consistency.
- Frost cookies then sprinkle nuts on top.
SNAPPY TIPS: The cookie dough can be stored in the refrigerator for a few days until you’re ready to bake. Be sure to add the milk slowly to the frosting so that it doesn’t become too thin. If it does get too thin add a little more butter and powdered sugar.
SNAPPY SUBSTITUTIONS: You can try any kind of nut or omit the nuts all together or try something else that is crunchy like chopped cereal. You could also use sprinkles or mini chocolate chips. Any kind instant pudding mix would work well so try any flavor!
Other butterscotch recipes you may enjoy: