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