Go Back
Chewy Peanut Butter Snickerdoodles - Peanut Butter Snickerdoodles: whip up these chewy, soft cookies with a delightful cinnamon-sugar twist. A perfect treat for

Chewy Peanut Butter Snickerdoodles

Peanut Butter Snickerdoodles: whip up these chewy, soft cookies with a delightful cinnamon-sugar twist. A perfect treat for any occasion, easy to make!
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 1/2 cup (135 grams) smooth peanut butter
  • 1/2 cup (100 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
  • 1/4 cup (50 grams) packed dark brown sugar
  • 1 large egg, at cool room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Method
 

  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter, peanut butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until incorporated.
  4. Place the remaining 1/4 cup of granulated sugar with the cinnamon in a shallow dish. Using a medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls, then roll in cinnamon sugar to coat evenly. Place the dough balls on the prepared baking sheets and flatten with the bottom of a measuring cup or glass.
  5. Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely.

Notes

- Don't overmix the flour: Once you add the dry ingredients, mix just until combined to ensure a tender cookie. Overmixing can lead to tough cookies.
- Room Temperature Ingredients: Ensure your butter and egg are at cool room temperature. This allows for better emulsification and a smoother dough texture.
- Storage: Store cooled peanut butter snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature or reheat briefly in the microwave for a fresh-baked feel.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.