Maria
Get ready to indulge in the perfect combination of peanut butter and cinnamon with Peanut Butter Snickerdoodles. These soft and chewy cookies are a delightful twist on the classic snickerdoodle recipe, adding the nutty flavor of peanut butter for a delicious treat.
Why Make This Recipe
If you’re a fan of traditional snickerdoodles but want to switch things up with a hint of peanut butter, this recipe is for you. The creamy richness of the peanut butter complements the sweet and spicy cinnamon coating, creating a delectable cookie that’s perfect for any occasion.
How to Make Peanut Butter Snickerdoodles
Ingredients:
- 1 ½ cups (300 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (129 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Directions:
- Cream Together Wet Ingredients: In a bowl, cream together 1 ½ cups granulated sugar, butter, and peanut butter. Add eggs and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Prepare Cinnamon Sugar Mixture: In a small bowl, mix together 3 tablespoons granulated sugar and ground cinnamon.
- Shape and Coat the Dough: Scoop out the dough and roll each ball in the cinnamon sugar mixture. Flatten the cookies and place them on a baking sheet.
- Bake: Bake at 375°F for 7-8 minutes until the edges are golden brown. Remove from the oven and let them cool on a rack.
How to Serve Peanut Butter Snickerdoodles
Enjoy these cookies warm or at room temperature with a glass of milk or a cup of coffee for a delightful snack or dessert.
How to Store Peanut Butter Snickerdoodles
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze them in a freezer-safe bag for up to 3 months.
Tips to Make Peanut Butter Snickerdoodles
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for best results.
- Avoid Overbaking: Do not overbake the cookies to maintain their soft and chewy texture.
- Chunky Peanut Butter: Experiment with chunky peanut butter for added texture and a nutty crunch.
Variation
For a twist, add a handful of chocolate chips or chopped peanuts to the dough for extra flavor and texture.
Peanut Butter Snickerdoodles
Ingredients
- 1 ½ cups cups 300 g
- ½ cup unsalted butter, softened 1 stick / 113 g
- ½ cup creamy peanut butter 129 g
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour 344 g
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Together Wet Ingredients: In a bowl, cream together 1 ½ cups granulated sugar, butter, and peanut butter. Add eggs and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Prepare Cinnamon Sugar Mixture: In a small bowl, mix together 3 tablespoons granulated sugar and ground cinnamon.
- Shape and Coat the Dough: Scoop out the dough and roll each ball in the cinnamon sugar mixture. Flatten the cookies and place them on a baking sheet.
- Bake: Bake at 375°F for 7-8 minutes until the edges are golden brown. Remove from the oven and let them cool on a rack.
