Butterscotch Peanut Butter Snicker doodles

I hope I have stressed to you the simple joy and delight that is beautifully expressed in the relationship between peanut butter and butterscotch.  I have made it into a cake, a dessert pizza, a chocolate bark, and now a snicker doodle.

Why?

It’s fun.

It’s pretty.

People love it.

Because it works.

I used peanut butter chips and butterscotch chips to add flavor to a classic snickerdoodle cookies. aQuite frankly, that was all it took to make these the best cookies known to man.  Just so you know, they are officially the awesomest cookie I have ever made.*

*according to my 3 year old whom I am sure will grow up to have an extremely sophisticated palate. Ahem.

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Butterscotch Peanut Butter Snickerdoodles

Prep Time

20 mins

Cook Time

11 mins

Total Time

31 mins

 

I hope I have stressed to you the simple joy and delight that is beautifully expressed in the relationship between peanut butter and butterscotch. I have made it into a cake, a dessert pizza, a chocolate bark, and now a snickerdoodle.

Course: Dessert

Cuisine: American

Keyword: Butterscotch Peanut Butter Snickerdoodles

Servings: 24 cookies

Author: Amanda Rettke

Ingredients

• 2 3/4 c flour
• 1/3 c butterscotch chips
• 1/3 c peanut butter chips
• 1 tbsp. McCormick® Cinnamon Ground
• 2 tsp. McCormick® Pure Vanilla Extract
• 2 eggs
• 1/2 c shortening
• 1/2 c 1 stick butter, softened
• 1 3/4 c sugar divided
• 1 tsp. baking soda
• 2 tsp. McCormick® Cream of Tartar
• extra chips for garnish optional

Instructions

1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside.

2. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy.

3. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
4. Stir in peanut butter and butterscotch chips by hand until combined.
5. Refrigerate 1 hour.
6. Preheat oven to 400°F.
7. Mix remaining 1/4 cup sugar and cinnamon.
8. Shape dough into 1-inch balls.
9. Roll in cinnamon sugar mixture to coat.

10. **press any extra chips into top of cookie, usually 3-5 per cookies is sufficient

11. Place 2 inches apart on baking sheets.

12. Bake 9 to 11 minutes or until lightly browned.

13. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Recipe adapted just slightly from McCormick.com.

But I didn’t stop there.  If you are a regular reader you may have noticed that there is one ingredient missing from my snickerdoodle cookies.

Marshmallow.

I grabbed a container of marshmallow fluff from the pantry, put it into a pastry bag and heated it for about 15 seconds.

Then I just started piping it out, right on top of the stack of cookies.

As that sweet white fluff slowly made it’s way down the sides of the cookies, I just sat back and watched in amazement.  This was the crowning moment in my culinary career.  Granted, Bon Appetite was not going to come calling for this recipe, but YOU are going to love it.  And your opinion is the only one that really matters.

So go forth and try this.  You will love it, I promise.

It was an absolute delight to create these Butterscotch Peanut Butter Snickerdoodles with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3