Indulge in the irresistible blend of chocolate, peanut butter, and butterscotch with my Triple Chip Scotcharoo Cookies. These cookies capture the essence of traditional Scotcharoos but in a new cookie form. Do you love Scotcharoos? Do you also feel super passionate about cookies? If your answer was “yes”, which obviously it was, you’re going to absolutely LOVE this creation. Each cookie is a delightful mix of sweet and savory, combining three types of chips for a flavor explosion in every bite. Perfect for any occasion, these cookies are sure to become one of your most requested desserts.

I have a household of boys and they all love Scotcharoos. In fact, this cookie flavor was my husbands idea. I wasn’t sure at first, but tried it anyway. After the first bite, I was immediately on board. Once you’ve baked, just take a seat in some sweats and get comfy, because you’ll be there for awhile with these addicting treats.

scotcharoo cookies on a plate

The Chemistry of Scotcharoo Cookies

The chemistry of these cookies lies in the balance of ingredients to achieve the perfect texture of flavor. The combination of unsalted butter and shortening provides a rich, tender base, with the shortening helping to keep the cookies from spreading too much. Brown sugar adds a depth of flavor and moisture, while granulated sugar contributes to the crispness of the edges. The real magic happens with the trio of chips- chocolate, peanut butter, and butterscotch – each melting and blending into the cookie, creating layers of flavor and a delightful mouthfeel.

Why refrigerate the cookie dough before baking?

Refrigerating the dough allows the flavors to meld and prevents the cookies from spreading too much during baking, resulting in thicker, more flavorful cookies.

scotcharoo cookies on a plate up close

Can you freeze these cookies for later?

Absolutely! You can freeze the dough balls for up to 3 months and bake them from frozen, adding a minute or two to the baking time if necessary.

How do the different chips affect the cookie’s flavor?

Each type of chip – chocolate, peanut butter, and butterscotch – adds its unique flavor, creating a complex and delightful taste experience reminiscent of traditional Scotcharoos.

Why use both butter and shortening in the recipe?

The combination of butter and shortening in the cookie dough provides the best of both worlds: butter for flavor and shortening for a soft, tender texture.

scotcharoo cookies on a plate with chocoalte, peanut butter and butterscotch chips

What is in Scotcharoo Cookies

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.


Being 100% fat, it provides a flakier texture and prevents spreading because it does not melt down in the oven.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

Peanut butter Chips

Small, flavored morsels that look similar to chocolate chips but are made with a mix of peanut butter, oil, and milk.

Butterscotch Chips

Made of sugar, palm oil, whey, non-fat milk, lecithin, vanilla and natural flavor. These tiny chips add a burst of butterscotch flavor to your treat.

How to Store Cookies

Store baked cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough balls or baked cookies for up to 3 months.

Make in Advance

You can make the cookie dough and refrigerate it for up to 3 days. In fact, the extra rest time in the fridge will make your cookies even more flavorful and the flavors blend.

scotcharoo cookies on a plate with chocoalte, peanut butter and butterscotch chips and one cookie broken in half showing the perfect middle

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Scotcharoo Cookies

5 from 1 vote
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Servings: 24 cookies
Chocolate chip cookies but with the flavors of a scotcharoo! Chocolate, peanut butter & butterscotch.


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1 cup butterscotch chips


  • In a standing mixer, mix your butter, shortening & sugars
  • Once combined, whip the sugar mixture on high for 1-2 minutes until lighter in color and texture
  • Stir in eggs & vanilla. Be sure to not over mix.
  • Pour in flour, soda & salt
  • Mix until the dough comes together & then stop
  • Fold in all 3 chips (chocolate, peanut butter, butterscotch)
  • Cover bowl & place in the refrigerator for 30 minutes to rest (you can skip this step, but it elevates your cookies so much, I do not recommend it)
  • Preheat your oven to 375 degrees
  • Scoop cookie dough with a cookie scoop onto a light metal cookie sheet lined with parchment paper
  • Bake for 8 minutes
  • Remove cookies and allow to cool for 5-10 minutes
  • Transfer cookies off of the cookie sheet and enjoy


Calories: 247kcal Carbohydrates: 32g Protein: 2g Fat: 13g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 24mg Sodium: 103mg Potassium: 73mg Fiber: 0.4g Sugar: 21g Vitamin A: 138IU Calcium: 23mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.