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Peanut Butter Butterscotch Snickerdoodle!

Butterscotch Peanut Butter Snickerdoodles

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

Course Dessert
Cuisine American
Keyword Butterscotch Peanut Butter Snickerdoodles, snickerdoodle
Prep Time 20 minutes
Cook Time 11 minutes
Chill 1 hour
Total Time 31 minutes
Servings 24 cookies
Calories 232 kcal
Author Amanda Rettke--iambaker.net

Ingredients

  • 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)

Instructions

  1. In a medium bowl, mix together the flour, cream of tartar, and baking soda. Set aside.

  2. 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).

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

  4. Gradually beat in flour mixture on low speed until well mixed.

  5. Stir in peanut butter and butterscotch chips by hand until combined.
  6. Refrigerate 1 hour.
  7. Preheat oven to 400°F. Prepare three cookie sheets by lining with parchment paper or Silpat.

  8. Mix remaining 1/4 cup sugar and cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

  9. Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.

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

  11. Press any extra chips into the tops of cookies (3-5 per cookies is sufficient).

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

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