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Butterscotch Peanut Butter Snickerdoodles

Kick up your classic snickerdoodle cookie recipe a notch by adding peanut butter and butterscotch morsels to the mix!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: Butterscotch Peanut Butter Snickerdoodles, snickerdoodle
Servings: 36 cookies
Calories: 232kcal
Author: Amanda Rettke--iambaker.net

Ingredients

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

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