Kick your regular old Snickerdoodles up a notch with this amazing recipe! These Snickerdoodles are a perfect mash-up of some pretty darn popular flavors like peanut butter, butterscotch, snickerdoodle, and… if you are daring, marshmallow! To take the popular cookie to new heights, be sure to check out my Colossal Snickerdoodle Cookie Sandwich.
Butterscotch Peanut Butter Snickerdoodles
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. Why? It’s fun. It’s pretty. People love it. It just works!
Butterscotch Peanut Butter Snickerdoodle Recipe
Even with the added ingredients and flavor to these cookies, you still get the perfect crispy outside and soft and chewy inside, all covered with cinnamon and sugar. But, in this case, you have the added bonus of extra peanut butter and butterscotch chips in and on top of the cookies!
Ingredients (full recipe below)
- Flour
- Cream of tartar
- Baking soda
- Granulated sugar
- Butter
- Shortening
- Eggs
- Vanilla extract
- Peanut butter chips
- Butterscotch chips
- Cinnamon
How to Make Butterscotch Peanut Butter Snickerdoodles
I used peanut butter chips and butterscotch chips to add flavor to classic snickerdoodle cookies. Quite frankly, that was all it took to make these the best cookies known to man. To get started, mix together the flour, cream of tartar, and baking soda in a medium bowl. Set that aside to be added later. Using a stand mixer or handheld mixer, combine 1 1/2 cups of the sugar (the remaining 1/4 cup will be for the cinnamon-sugar mixture), butter, and shortening. Add in the eggs, one at a time, the vanilla and then the flour mixture. Finally, stir in the peanut butter and butterscotch morsels by hand. Chill the dough in the refrigerator for one hour. Meanwhile, combine the rest of the sugar and the cinnamon in a wide bowl and chill out a little yourself while you wait for the dough.
Assembling the Butterscotch Peanut Butter Snickerdoodle Cookies
Once the dough has chilled and the cinnamon-sugar mixture is ready to go, it’s time to bake the cookies! Using a tablespoon scoop, place balls of dough on a cookie sheet. Roll each ball of dough in the cinnamon-sugar mixture and place on the prepared cookie sheets. Press in a few peanut butter and butterscotch morsels in each ball of dough (if you want more chips in the final cookie). Bake for 9-11 minutes at 400°F. Let them cool before devouring.
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! There was an easy fix to that. 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. This is definitely optional, but you will LOVE it!
Love everything Snickerdoodle?
Snickerdoodle Rice Krispy Bars
Colossal Snickerdoodle Cookie Sandwich
Kick up your classic snickerdoodle cookie recipe a notch by adding peanut butter and butterscotch morsals to the mix!
- 2 3/4 cups all-purpose flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon baking soda
- 1 3/4 cups granulated sugar, divided
- 1/2 cup (1 stick or 113g) butter, softened
- 1/2 cup shortening
- 2 large eggs, room temperature
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/3 cup peanut butter chips
- 1/3 cup butterscotch chips
- 1 tablespoon McCormick® Ground Cinnamon
- 1/2 cup extra chips, for garnish (optional)
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In a medium bowl, mix together the flour, cream of tartar, and baking soda. Set aside.
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In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together 1 1/2 cups of the sugar, the butter, and the shortening until light and fluffy (about 2-3 minutes).
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Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
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Gradually beat in flour mixture on low speed until well mixed.
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Stir in peanut butter and butterscotch chips by hand until combined.
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Refrigerate 1 hour.
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Preheat oven to 400°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
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Mix remaining 1/4 cup sugar and cinnamon in a wide bowl. I like to use a fork but a small whisk also works.
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Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
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Roll balls of dough in the cinnamon sugar mixture. Place 2 inches apart on parchment- lined baking sheets.
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Press any extra chips into the tops of cookies (3-5 per cookies is sufficient).
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Bake 9 to 11 minutes or until lightly browned.
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Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
I have officially dubbed these the best snickerdoodles ever, and I haven’t even tried them yet! But peanut butter, butterscotch and cinnamon all together in one cookie makes me swoon like crazy!
You may dub my cookies any time you want. 🙂
Delicious! Peanut butter + butterscotch sounds like a great combination to me:)
Oh thanks! I think you would like it!
Snickerdoodles are always a hit here! I need to make this PB version asap!
Hope you like it!
I don’t think I have ever had peanut butter and butterscotch together!
These cookies look delicious (as does everything on your site)! I also love the new look of the website! Fabulous!
I want to get, like, pastry married to you. I don’t know what kind of arrangement that would look like. But I want it to be my life. 🙂 These look so good!
Amanda, I love these cookies SOOOO much. And your new site is AMAZING!
I haven’t snickered a doodle in a while. This recipe will change that. BTW, I love the reno on your place. Wishing you & yours good tidings and joy this holiday. Cheers!
Thanks so much Brooks!!!
Now, I know. Peanut butter + butterscotch = a match made in heaven!! And hey, I’m listening to your brilliant 3 year old!!! These are the awesomest cookies you have ever made!!! love!!!
Oh my gosh…as if butterscotch thrown into snickerdoodles wasn’t awesome enough, then you piled them high with a crown of marshmallows?! I’m swooning and also wondering I might take all the leftovers off your hands? 😀 Pinned!
Hmm, if you were a store I ‘d call you up and ask for 1000 of these beauties 🙂
Yep I think I totally get the amazingness of butterscotch and peanut butter. You have taught me well. Now I must go forth and share this information with the world!
YES!!! Can’t wait to see some awesome peanut butter butterscotch creations on your blog! 😉
Peanut butter + butterscotch + snickerdoodles + marshmallow = awesomest cookies ever!!! Swoon!
Thanks!
This looks like the best snickerdoodle version I’ve ever seen! Having not realized I was a huge butterscotch fan until recently, I can’t wait to try this flavor combination!
Oh Snickerdoodles! And butterscotch too! These would last no more than one afternoon on my kitchen counter – snickerdoodles are one of my favorite cookies.
The addition of peanut butter and butterscotch makes for a great looking snickerdoodle!
Butterscotch has to be one of my favourite sweet flavours so I can imagine how delicious these snickerdoodles must have been. If I was to create the recipe.. these cookies would not last very long!!
How have I not seen these until NOW?!?! I have a unopened bag of butterscotch chips that is going to get destroyed all in the name of these cookies!!
YAY!!
Will be making soon
Love love this recipe! ❤️
Can I freeze the dough?
Hi, Mary! I work with iambaker and am happy to help with questions. Yes, you can definitely freeze the dough. Scoop out individual balls of dough and place them on a lined baking sheet. After a couple of hours, or after the dough is completely frozen, transfer the dough balls to a freezer-safe zipped bag to bake whenever you are craving the cookies. You don’t even need to let them thaw before baking the cookies. However, you may need to increase the baking time by one or two minutes. I hope this helps, and have a wonderful day!