Butterscotch Peanut Butter Snickerdoodles

filed under: Cookies · Dessert · Food + Drink on December 17, 2014

Butterscotch Peanut Butter Snickerdoodles are snickerdoodles with added peanut butter and butterscotch chips and rolled in cinnamon and sugar. To take the popular cookie to new heights, be sure to check out my Colossal Snickerdoodle Cookie Sandwich.

Butterscotch Peanut Butter Snickerdoodles

Snickerdoodles are cookies that are chewy with a crinkly top. In fact, the snickerdoodle is loosely translated into ‘crinkly noodles’. And, you can’t forget about the dusting of cinnamon and sugar on top! With this batch, I kicked the cookie up a notch by adding both peanut butter chips and butterscotch chips to the mix!

Butterscotch Peanut Butter Snickerdoodle!

Butterscotch Peanut Butter Snickerdoodle Ingredients

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.

Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Cream of Tartar: Cream of tartar adds a very distinct tanginess that snickerdoodles are known for. It also aids in the chemical reaction with the baking soda to make the chewier texture. Fun fact: You can replace cream of tartar with fresh lemon juice! One teaspoon of cream of tartar equals 2 teaspoons of fresh lemon juice.

Baking Soda: Baking soda reacts with the cream of tartar to cause the cookies to rise quickly and then fall a bit (giving them the crinkly tops).

Baking chips: There is something so tasty and perfect about the combination of peanut butter and butterscotch. In fact, I have used the combination in Butterscotch Peanut Butter Bark, Cookie Dessert Pizza, and even a cake, to name a few.

Butterscotch Peanut Butter Snickerdoodle!

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, first, cream together the butter and sugar. You can use a stand mixer or a handheld mixer.

Next, add in the eggs, one at a time, followed by the vanilla. Mix well. Then, with the mixer on low or off, add the flour, cream of tartar, baking soda, and salt. Finally, fold in the peanut butter and butterscotch chips. Once the dough is made, mix together the cinnamon and sugar in a wide bowl.

Butterscotch Peanut Butter Snickerdoodle drizzled in Marshmallow Fluff!

Assembling the Butterscotch Peanut Butter Snickerdoodle Cookies

When the dough is ready and cinnamon and sugar are mixed, it’s time to get the cookies baked! Using a tablespoon scoop, place balls of dough on a cookie sheet. I highly recommend scooping out all the dough balls first. I simply lined a baking sheet with parchment paper and then started scooping.

Once all of the dough balls are made, it is much easier to start dropping them into the cinnamon-sugar mixture. Roll each ball of dough in the cinnamon-sugar mixture and place it on the prepared cookie sheets. Leave a couple of inches between cookies to allow them to spread. Bake for 6-8 minutes.

After you remove the baking sheet from the oven immediately get the cookies onto a cooling rack. But, be careful! It’s a hot pan and a delicate cookie. They will fall a bit and that’s okay.

Can I Freeze Butterscotch Peanut Butter Snickerdoodles?

Absolutely! We like to freeze the dough when making double batches. I also prefer to freeze them already preportioned out. I have noticed that adding the cinnamon sugar right before baking makes a more flavorful cookie, but you could add the cinnamon sugar before freezing if you prefer.

How to Freeze Snickerdoodles: To freeze in pre-portioned cookies, prepare your dough, then scoop the cookies onto a parchment-lined cookie sheet. They can be placed close together. Set the cookie sheet in the freezer just until the dough is cold, about two hours. Then transfer the dough balls to an airtight freezer bag or airtight container that fits into your freezer.

A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight. When ready to bake, roll the cookies into the cinnamon-sugar mixture and bake as directed in the recipe below.

Butterscotch Peanut Butter Snickerdoodle drizzled in Marshmallow Fluff!

Love everything Snickerdoodle? 

Pumpkin Snickerdoodles

Snickerdoodle Rice Krispy Bars

Apple Pie Snickerdoodles

Snickerdoodle Cheesecake

Snickerdoodle Puppy Chow

Snickerdoodle Fudge

Butterscotch Peanut Butter Snickerdoodles
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Kick up your classic snickerdoodle cookie recipe a notch by adding peanut butter and butterscotch morsels to the mix!

Course: Dessert
Cuisine: American
Keyword: Butterscotch Peanut Butter Snickerdoodles, snickerdoodle
Servings: 36 cookies
Calories: 232 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Cookie Dough
  • 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
  • cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup peanut butter chips
  • cup butterscotch chips
Cinnamon Sugar Topping
  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon
Instructions
Cookie Dough
  1. Preheat oven to 375°F. Prepare three cookie sheets by lining each with parchment paper.

  2. In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).

  3. Add in the eggs, one at a time. Then, add vanilla. Mix until fully incorporated.

  4. With the mixer on low (or off) add in the flour, cream of tartar, baking soda, and salt.

  5. Fold in the peanut butter and butterscotch chips.

  6. Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
Cinnamon Sugar
  1. Mix the 3 tablespoons of sugar with the three tablespoons of cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

Assembly
  1. Roll balls of dough in cinnamon and sugar mixture. Place 2 inches apart on the parchment-lined baking sheets.

  2. Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

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Comments

  • Julie | This Gal Cooks says:

    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!

    • Amanda says:

      You may dub my cookies any time you want. 🙂

  • Baby June says:

    Delicious! Peanut butter + butterscotch sounds like a great combination to me:)

    • Amanda says:

      Oh thanks! I think you would like it!

  • Anna @ Crunchy Creamy Sweet says:

    Snickerdoodles are always a hit here! I need to make this PB version asap!

    • Amanda says:

      Hope you like it!

  • Laura @ Laura's Culinary Adventures says:

    I don’t think I have ever had peanut butter and butterscotch together!

  • Patricia says:

    These cookies look delicious (as does everything on your site)! I also love the new look of the website! Fabulous!

  • CakeSpy says:

    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!

  • Dorothy @ Crazy for Crust says:

    Amanda, I love these cookies SOOOO much. And your new site is AMAZING!

  • Brooks says:

    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!

    • Amanda says:

      Thanks so much Brooks!!!

  • Alice @ Hip Foodie Mom says:

    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!!!

  • Sarah@WholeandHeavenlyOven says:

    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!

  • Gerry @ foodnessgraciousg says:

    Hmm, if you were a store I ‘d call you up and ask for 1000 of these beauties 🙂

  • Jocelyn (Grandbaby cakes) says:

    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!

    • Amanda says:

      YES!!! Can’t wait to see some awesome peanut butter butterscotch creations on your blog! 😉

  • Kelly says:

    Peanut butter + butterscotch + snickerdoodles + marshmallow = awesomest cookies ever!!! Swoon!

    • Amanda says:

      Thanks!

  • Phi @ The Sweetphi Blog says:

    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!

  • Sarah says:

    Oh Snickerdoodles! And butterscotch too! These would last no more than one afternoon on my kitchen counter – snickerdoodles are one of my favorite cookies.

  • Tracy | Pale Yellow says:

    The addition of peanut butter and butterscotch makes for a great looking snickerdoodle!

  • Thalia @ butter and brioche says:

    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!!

  • Megan {Country Cleaver} says:

    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!!

    • Amanda says:

      YAY!!

  • Lisa Wilkins says:

    Will be making soon

  • Mary says:

    Love love this recipe! ❤️

    Can I freeze the dough?

    • Elizabeth Keeney says:

      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!