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)
- Cream of tartar
- Baking soda
- Granulated sugar
- Vanilla extract
- Peanut butter chips
- Butterscotch chips
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!
Looking for More Cookie Recipes?
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)
In a medium bowl, mix together the flour, cream of tartar, and baking soda. Set aside.
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).
Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
Gradually beat in flour mixture on low speed until well mixed.
- Stir in peanut butter and butterscotch chips by hand until combined.
- Refrigerate 1 hour.
Preheat oven to 400°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
Mix remaining 1/4 cup sugar and cinnamon in a wide bowl. I like to use a fork but a small whisk also works.
Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
Roll balls of dough in the cinnamon sugar mixture. Place 2 inches apart on parchment- lined baking sheets.
Press any extra chips into the tops of cookies (3-5 per cookies is sufficient).
Bake 9 to 11 minutes or until lightly browned.
Cool on baking sheets 1 minute. Remove to wire racks; cool completely.