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!
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
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- 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.
- 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.
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.