Kick up your classic snickerdoodle cookie recipe a notch by adding peanut butter and butterscotch morsels to the mix!
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.
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.
Roll balls of dough in cinnamon and sugar mixture. Place 2 inches apart on the parchment-lined baking sheets.