These peanut butter snickerdoodles are chewy with a slightly crisp edge. They're loaded with peanut butter flavor and rolled in a delicious cinnamon sugar mixture.
Peanut butter snickerdoodles are the combination of two of my favorite cookies. I love peanut butter and I love anything coated in cinnamon and sugar, and even better together!
For more peanut butter recipes try my reese's pieces peanut butter cookies, my old fashioned peanut butter pie, or my peanut butter s'more cookies.
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Why You Will Love These Cookies
- Basic Ingredients: These cookies are made using kitchen staples that are usually kept on hand.
- So Quick & Easy: No need to chill dough, and can easily be made without a mixer.
- Peanut Butter and Cinnamon: A combo you didn't know you needed til now!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Peanut Butter: Make sure this isn't an all natural peanut butter or it won't have the same stability.
- Brown Sugar: I used light, dark can also be used.
- Flour: If you don't have a scale to weigh your flour, lightly spoon it into a measuring cup and do not pack it.
- Cinnamon Sugar Mixture: If you have any leftover, save and sprinkle onto toast, ice cream or other baked goods.
Recipe Instructions
Step 1: Place the butter, peanut butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
Step 2: Slowly mix in salt, baking soda cinnamon and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 3: Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet.
Step 4: Roll cookie dough balls in ⅓ cup granulated sugar mixed with 1 tablespoon of cinnamon.
Step 5: Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.
Expert Baking Tips
- Avoid a natural peanut butter for these cookies. I suggest using Skippy or Jif.
- I like to sprinkle extra cinnamon sugar on top of the cookies after they bake for an extra pretty look. And if you know me, sometimes a little salt too!
- If you wanted to skip the cinnamon, roll in sugar for a more traditional peanut butter cookie.
FAQ
Yes, you can sub in a 1:1 gluten free flour in place of all-purpose flour.
Yes, but it will change the texture of the cookies.
The edges of the cookies will start to turn a golden brown and you'll start to see some crackling in the tops of the cookies. If there is a slight dome in the middle they are not quite done baking.
Storing & Freezing
Peanut butter snickerdoodles will remain fresh in an air tight container at room temperature for 2-3 days.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can freeze the cookie dough balls if you would like to bake them one at a time. Allow them to sit out and thaw a bit while the oven is preheating.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Peanut Butter Snickerdoodles
Ingredients
- 1 cup butter room temperature
- 1 cup creamy peanut butter not natural
- 1½ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375 F. Line two cookie sheets with parchement paper.
- Place the butter, peanut butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in salt, baking soda cinnamon and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet.
- Roll cookie dough balls in ⅓ cup granulated sugar mixed with 1 tablespoon of cinnamon.
- Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.
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