Peanut Butter Butterscotch Snickerdoodle!

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.

Course Dessert
Cuisine American
Keyword Butterscotch Peanut Butter Snickerdoodles
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 24 cookies
Author Amanda Rettke


  • 2 3/4 cups all-purpose flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. baking soda
  • 1 3/4 cups granulated sugar divided
  • 1/2 cup (1 stick, 113g) butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 1/3 cup peanut butter chips
  • 1/3 cup butterscotch chips
  • 1 tbsp. McCormick® Ground Cinnamon
  • extra chips for garnish optional


  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.