Peanut Butter Snickerdoodles

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:

1. 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.
2. 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.
3. Prepare Cinnamon Sugar Mixture: In a small bowl, mix together 3 tablespoons granulated sugar and ground cinnamon.
4. 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.
5. 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

Author: Maria Courses: Desert

Difficulty: Beginner

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 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

1. 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.
   Mark as complete

1. 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.
   Mark as complete

1. Prepare Cinnamon Sugar Mixture: In a small bowl, mix together 3 tablespoons granulated sugar and ground cinnamon.
   Mark as complete

1. 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.
   Mark as complete

1. 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.
   Mark as complete