Peanut Butter Snickerdoodles

Peanut butter snickerdoodles combine two popular cookie flavors into one tasty creation. Follow my instructions for perfectly soft, tender cookies with a crisp cinnamon sugar coating. No chilling required!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 187kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened
½ cup (145 g) creamy peanut butter
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar firmly packed
1 large egg + 1 large egg yolk
¼ teaspoon vanilla extract
3 cups (375 g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon table salt

For rolling

¼ cup (50 g) granulated sugar
1 Tablespoon ground cinnamon

Instructions

Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) combine butter, peanut butter, and sugars and use an electric mixer to beat until creamy and well-combined.
1 cup unsalted butter, ½ cup creamy peanut butter, 1 cup granulated sugar, ½ cup light brown sugar
Add egg, yolk, and vanilla extract and stir until well-combined.
1 large egg + 1 large egg yolk, ¼ teaspoon vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda and salt.
3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon table salt
Gradually (in 3 or 4 parts) stir the flour mixture into the peanut butter mixture, pausing periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
In a separate, small dish, prepare the cinnamon/sugar for rolling by whisking together the sugar and cinnamon.
¼ cup granulated sugar, 1 Tablespoon ground cinnamon
Scoop dough by rounded 1 ½ Tablespoon-sized scoops (about 36g) and roll between your palms to form a smooth ball. Roll thoroughly through the cinnamon/sugar mixture and place on prepared baking sheet, spacing cookie dough balls at least 2” apart. Keep dough covered as it rests on the counter between batches.
Transfer baking sheet to center rack of 350F (175C) preheated oven and bake for 8-10 minutes. Do not overbake cookies, they may look slightly underdone in the centers and this is fine, they will continue to cook as they cool. Overbaked cookies will be dry and crumbly (if overdone, bottoms will be golden brown, too, this is a good indicator that they’re overbaked but of course it’s not possible to check this til they’ve cooled).
Allow cookies to cool on baking sheet for at least 10 minutes before carefully removing to a cooling rack to cool completely before enjoying.

Video

Notes

Storing

Allow cookies to cool completely then store in an airtight container at room temperature for up to 5 days.

Cookie dough – making in advance

Cookie dough may be made up to 3 days in advance and covered and refrigerated BUT note that the cookies may not spread as much and the dough will be quite difficult to scoop. I would recommend scooping the dough and rolling it and storing it in an airtight container in the refrigerator rather than leaving it in the bowl, note the cookies may not spread quite as much.

Nutrition