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    Home » Recipes » Cookies

    Peanut Butter Snickerdoodles

    Published: Aug 31, 2023 by brooke · This post may contain affiliate links · Leave a Comment

    81 shares
    Jump to Recipe

    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.

    Some stacked peanut butter snickerdoodles.

    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.

    Jump to:
    • Why You Will Love These Cookies
    • Ingredient Notes
    • Recipe Instructions
    • Expert Baking Tips
    • FAQ
    • Storing & Freezing
    • Other Popular Recipes to Try
    • Peanut Butter Snickerdoodles

    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!
    a close up of a peanut butter snickerdoodle with a bite missing.

    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.
    all the ingredients needed to make peanut butter snickerdoodles.

    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.

    wet ingredients
    dry ingredients

    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.

    2 cookie dough balls before baking.
    2 cookies on a baking sheet after baking.

    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.
    a full sheet of peanut butter snickerdoodles lined on a cookie sheet.

    FAQ

    Can these be made gluten free?

    Yes, you can sub in a 1:1 gluten free flour in place of all-purpose flour.

    Can I use crunchy peanut butter?

    Yes, but it will change the texture of the cookies.

    How do I know if my cookies are done baking?

    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.

    a peanut butter snickerdoodle cut in half to see inside.

    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

    • all of the pumpkin brookies cut into squares.
      Pumpkin Brookies
    • a few puff pastry cinnamon twists on the baking sheet.
      Puff Pastry Cinnamon Twists
    • a chewy pumpkin chocolate chip cookie with a bite missing.
      Chewy Pumpkin Chocolate Chip Cookies
    • Pumpkin Banana Muffins in the muffin tin after baking.
      Pumpkin Banana Muffins

    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!

    Some stacked peanut butter snickerdoodles.

    Peanut Butter Snickerdoodles

    brooke
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 11 minutes mins
    Total Time 21 minutes mins
    Course Dessert
    Cuisine American
    Servings 28
    Calories 228 kcal

    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.

    Notes

    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!
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 228kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 31mgSodium: 242mgPotassium: 88mgFiber: 1gSugar: 18gVitamin A: 223IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
    Keyword peanut butter, peanut butter snickerdoodles
    Tried this recipe?Let us know how it was!

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    Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

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