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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 morsels to the mix!

Course Dessert
Cuisine American
Keyword Butterscotch Peanut Butter Snickerdoodles, snickerdoodle
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 36 cookies
Calories 232 kcal
Author Amanda Rettke--iambaker.net


Cookie Dough

  • 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
  • cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup peanut butter chips
  • cup butterscotch chips

Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon


Cookie Dough

  1. Preheat oven to 375°F. Prepare three cookie sheets by lining each with parchment paper.

  2. 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).

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

  4. With the mixer on low (or off) add in the flour, cream of tartar, baking soda, and salt.

  5. Fold in the peanut butter and butterscotch chips.

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

Cinnamon Sugar

  1. 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.


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

  2. Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.