Butterscotch Peanut Butter Snickerdoodles
Kick up your classic snickerdoodle cookie recipe a notch by adding peanut butter and butterscotch morsels to the mix!
Servings: 36 cookies
Calories: 232kcal
Ingredients
Cookie Dough
- 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2¾ cups (352g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup peanut butter chips
- ⅓ cup butterscotch chips
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Cookie Dough
- Preheat oven to 375°F. Prepare three cookie sheets by lining each with parchment paper.
- 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).
- Add in the eggs, one at a time. Then, add vanilla. Mix until fully incorporated.
- With the mixer on low (or off) add in the flour, cream of tartar, baking soda, and salt.
- Fold in the peanut butter and butterscotch chips.
- Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
Cinnamon Sugar
- 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
- Roll balls of dough in cinnamon and sugar mixture. Place 2 inches apart on the parchment-lined baking sheets.
- Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.
Nutrition
Calories: 232kcal